Danish dream cake
This cake originated in a small Danish Town Hjallerup, Jutland which is located in the western part of Denmark. It was made by Jytte Andersen in 1960 for a cake baking contest held by a large food company in Denmark. The cake was so good, it won and became a cake icon in Denmark.
It is a very simple cake, easy to make but the standout element for me is the coconut topping. This is what makes it a Dream Cake and I also make 1 ½ times the topping recipe because I love it so much!
The topping is what makes it a Dream Cake so I also make 1½ times the topping recipe because I love it so much!
- 3 eggs
- 225 g caster sugar
- 1 tsp vanilla paste
- 225 g plain flour
- 2 tsp baking powder
- 150 ml milk
- 75 g butter
- 1/4 tsp salt
- 180 g butter
- 300 g dark brown sugar
- 75 ml milk
- 240 g shredded unsweetened coconut
- 1/4 tsp salt
- ½ tsp Cardamon Not traditional, but I love it
- Preheat your oven to 180 degrees Celsius
- Line, grease and flour a 9 x 9 inch baking pan with baking paper.
- In a small saucepan add the butter and milk and warm over low heat until butter is melted, set aside.
- Sift together the flour and baking powder, set aside.
- In a stand mixer (large mixing bowl) fitted with the paddle attachment, beat together the eggs and sugar until thick and pale. 5-10 minutes.
- Add the vanilla paste and salt and beat until well incorporated.
- Add 1/2 of sifted flour mixture to the egg mixture and gently fold through the flour with a spatula.
- Add 1/2 of milk and butter mixture to eggs and gently fold in.
- Add remaining flour and then milk and butter and folding gently until very well incorporated.
- Pour the cake mixture into a prepared pan and bake for approximately 20 minutes until cooked through.
- While the cake is in the oven you can prepare the topping.
- Add the butter, brown sugar and milk to a saucepan. Stir well and bring to a boil.
- Add the coconut and simmer for 1 -2 minutes. Remove the saucepan from the heat.
- When your cake is finished cooking, remove the cake from the oven and turn the oven temperature up to 200 degrees Celius.
- Spoon the topping mixture evenly over the top of the hot cake and spread it out evenly.
- Place the cake back into the oven and bake for another 5-10 minutes until the topping is bubbling and the coconut begins to toast on top.
- Remove cake from oven and allow to cool in the pan.
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