Danish Dream Cake

Ingredients

• For the cake: For the cake:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 1/2 cups (300g) granulated sugar 1 1/2 cups (300g) granulated sugar
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 1/2 cup (113g) unsalted butter, melted 1/2 cup (113g) unsalted butter, melted
• 2 teaspoons baking powder 2 teaspoons baking powder
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 3 large eggs 3 large eggs
• For the caramelized coconut topping: For the caramelized coconut topping:
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 1/2 cup (113g) unsalted butter 1/2 cup (113g) unsalted butter
• 2 cups (160g) shredded coconut 2 cups (160g) shredded coconut

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 22g, 15g
• Carbohydrates (total, sugars): 53g, 38g
• Protein: 4g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 350°F (180°C). Grease and flour a 9-inch (23cm) round cake pan.
2. 2.
   In a large mixing bowl, whisk together the flour, sugar, and baking powder.
3. 3.
   In a separate bowl, whisk together the melted butter, milk, vanilla extract, and eggs.
4. 4.
   Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. 5.
   Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. 6.
   Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. 7.
   While the cake is baking, prepare the caramelized coconut topping. In a saucepan, melt the butter over medium heat. Add the sugar and cook until it turns golden brown.
8. 8.
   Slowly pour in the heavy cream while stirring continuously. Be careful as the mixture will bubble up.
9. 9.
   Stir in the shredded coconut and cook for an additional 2-3 minutes, until the mixture thickens slightly.
10. 10.
    Remove the cake from the oven and spread the caramelized coconut topping evenly over the top.
11. 11.
    Return the cake to the oven and broil for 2-3 minutes, or until the coconut topping is golden brown.
12. 12.
    Allow the cake to cool completely before serving.

Treat your ingredients with care...

• Shredded coconut — Make sure to use unsweetened shredded coconut for the best results. If you prefer a stronger coconut flavor, you can lightly toast the coconut before adding it to the caramel mixture.

Tips & Tricks

• To achieve a moist and fluffy cake, make sure not to overmix the batter. Mix until the ingredients are just combined.
• If you don't have a round cake pan, you can use a square or rectangular pan instead. Just adjust the baking time accordingly.
• For an extra touch of flavor, you can add a sprinkle of cinnamon to the caramelized coconut topping.
• Serve the Danish Dream Cake slightly warm for a delightful contrast between the warm topping and the cool cake.
• This cake can be stored in an airtight container at room temperature for up to 3 days.

Serving advice

Serve the Danish Dream Cake as a dessert after a Danish-inspired meal. It pairs perfectly with a cup of coffee or tea.

Presentation advice

To enhance the presentation of the Danish Dream Cake, dust the top with powdered sugar before serving. You can also garnish with a sprig of fresh mint or a few toasted coconut flakes.