Danish Dream Cake

Equipment

• Stand mixer or electric hand mixer
• 9×13-inch baking pan
• Parchment paper
• Medium saucepan
• Rubber spatula
• Wire cooling rack

Ingredients

Sponge Base

• 250 g (2 cups) All-purpose flour
• 250 g (1 ¼ cups) Granulated sugar
• 3 large Eggs, room temperature
• 50 g (3.5 tbsp) Unsalted butter
• 200 ml (¾ cup + 1 tbsp) Whole milk
• 3 tsp Baking powder
• 2 tsp Pure vanilla extract (or vanilla paste)
• ¼ tsp Fine sea salt

Caramelised Coconut Topping

• 125 g (9 tbsp) Unsalted butter
• 150 g (1 ½ cups) Shredded unsweetened coconut
• 225 g (1 cup packed) Dark brown sugar (or Danish brun farin )
• 75 ml (5 tbsp) Whole milk

Instructions

1. Preheat your oven to 175°C (350°F) with a rack positioned in the center. Line a 9×13-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal later. Lightly butter the sides.
2. In a large mixing bowl or stand mixer fitted with the whisk attachment, combine the 3 eggs and 250g granulated sugar. Whip on medium-high speed for 5 to 7 minutes until the mixture becomes pale, thick, and voluminous (ribbon stage). This air incorporation gives the base its signature structure.
3. In a small saucepan over low heat, warm the 50g butter and 200ml milk together just until the butter melts and the mixture is warm to the touch (do not let it boil). Remove from heat and stir in the vanilla extract.
4. Whisk together the flour, baking powder, and salt. Sift half of the flour mixture into the whipped egg mixture. Gently fold with a rubber spatula to preserve aeration. Pour in half of the warm milk-butter mixture and fold gently. Repeat with the remaining flour and milk until a smooth, thin batter forms.
5. Pour the batter evenly into your prepared baking pan. Bake at 175°C (350°F) for 30 minutes , or until the top is set, golden, and a toothpick inserted into the center comes out clean.
6. While the sponge is in its final 5 minutes of baking, prepare the topping. In a medium saucepan, combine the 125g butter, dark brown sugar, whole milk, and shredded coconut. Heat over medium heat, stirring continuously, until the butter and sugar melt into a thick, glossy syrup (about 2–3 minutes). Do not let it burn.
7. Carefully remove the cake from the oven and increase oven temperature to 200°C (400°F) . Gently spread the hot coconut topping evenly across the entire surface of the warm cake using a spatula. Return the cake to the oven and bake for an additional 5 to 6 minutes until the coconut layer bubbles vigorously and turns a deep golden caramel color.
8. Transfer the pan to a wire cooling rack and allow the cake to cool completely in the pan. As it cools, the caramel-coconut topping will harden into its classic chewier texture. Cut into squares to serve.

Nutrition

Calories: 310 kcal · Protein: 4 g · Fat: 16 g · Carbohydrates: 38 g Dietary · Saturated Fat: 11 g · Fiber: 2 g · Sugar: 25 g · Sodium: 115 mg