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If there’s one thing everyone seems to agree on it’s that this Danish Dream Cake is absolutely delicious. What sources don’t seem to agree on is its origin story. Some say that a young Danish girl entered her grandmother’s secret family recipe in a baking competition and won the whole thing, making it famous throughout the country. Personally, I love that version of the story so it’s the one I’ve chosen to believe.
It’s called Dream Cake because it “tastes like a dream!” We can certainly get behind that. Essentially, it’s a simple homemade cake base that’s partially baked and then topped with a thick layer of saucy shredded coconut. It’s returned to the oven for about 10 minutes to get toasty and caramelized. The final result is completely mouthwatering.
This cake is made for any and all special occasions in Denmark, but it’s especially popular around Christmas time. If you’re looking to mix up your dessert recipe game, give this sweet and easy recipe a try. Whatever time of year you decide to make it, it’s sure to be a hit.
Danish Dream Cake
Ingredients
- ½ cup butter (1 stick)
- ⅓ cup whole milk
- 3 eggs
- 1 cup sugar
- 1 3/4 cup flour
- 1 ½ teaspoon vanilla extract
- 1 ¾ teaspoons baking powder
- ¼ teaspoon salt
Coconut Topping
- ½ cup butter (1 stick)
- 1 cup brown sugar
- 2 tablespoons milk
- 1 teaspoon vanilla
- 2 cups shredded sweetened coconut
Preparation
- Preheat oven to 375 degrees F and thoroughly grease a 9-inch springform pan.
- In a small microwave safe bowl, add butter and milk. Heat until butter is fully melted and stir to combine, then set aside.
- In a large bowl, mix eggs and sugar until light and airy, then add vanilla. Add flour, baking powder, and salt and mix until just combined. Gently mix in butter-milk mixture.
- Transfer batter to the prepared pan and bake for 25-30 minutes, or until top has set. Start on coconut topping as it bakes.
- Topping: Add butter, brown sugar, and milk to a small saucepan over medium heat. Cook for 2-3 minutes or until it reaches a simmer. Remove from heat and mix in vanilla and coconut.
- Remove cake from the oven at the 25-30 minute mark and pour coconut topping over the top. Spread into an even layer.
- Increase oven temperature to 400 degrees F and bake for another 8-10 minutes until coconut begins to turn golden.
- Allow cake to fully cool before slicing.
Recipe adapted from Foodandjourneys.net
