Dream Cake
Dream Cake is a delightful Danish dessert featuring a butter cake base topped with a sweet and crunchy coconut and caramelized sugar crust. The combination of these flavors creates a symphony of taste that will impress your loved ones.
Servings 10
Calories 511kcal
Ingredients
Sponge Cake
- 75 grams / 2.6 ounces butter
- 125 milliliters / ½ cup milk
- 160 grams / 1 cup plain flour
- 4 grams / 1 teaspoon baking powder
- 110 grams / 2 large eggs room temperature
- 100 grams / ½ cup caster/superfine sugar
- 2 teaspoons vanilla bean paste or one vanilla bean seeded
- ¼ teaspoon sea salt
Coconut Topping
- 150 grams / 5.3 ounces butter
- 250 grams / 1 ¼ cups brown sugar
- 62 milliliters / ¼ cup milk
- 200 grams / 2 ¼ cups shredded or desiccated coconut
Instructions
Sponge Cake
- Greaseproof your cake tin and sprinkle a tablespoon of flour therein, tapping and turning to cover and preheat the oven to 190C/375F.
- Sift the flour and baking powder into a small bowl, add the salt and set aside.
- Place the butter and milk into a saucepan on low heat until the butter is melted, set aside.
- Place the sugar and eggs into a bowl and beat on high speed until light and fluffy, approximately 8 minutes.
- Add in the vanilla seeds and extract beat until just combined.
- Pour half the sifted flour into the whipped eggs and slowly and methodically fold through until the mixture is smooth.
- Add half the milk butter mixture and fold through the cake batter until smooth.
- Repeat with the remaining flour and milk, folding until incorporated and the batter is smooth.
- Pour into your cake tin and bake in the oven until a skewer comes out clean and it’s golden on top, approximately 20 minutes.
- Remove from the oven and increase the heat to 210C/410F.
Coconut Topping
- Meanwhile, for the topping place the butter, sugar and milk in a saucepan on medium high heat, stirring until the sugar has dissolved.
- Turn the heat to high until it is a roiling boil (it will do this if you simply don’t stir for a few minutes), remove from the heat and add the coconut in, stirring to combine.
- Return to the heat for 1 minute to heat through, remove and set aside.
- Take spoonfuls of the coconut syrup and place on top of the cake, smoothing as you go.
- Place in the oven until golden on top, approximately 5 minutes.
- Remove and allow to cool fully.
- Slice and serve with unsweetened yogurt alongside.
- Enjoy!
Video
Notes
- Desiccated coconut: Desiccated coconut is finer and adds a nice texture. You could substitute with shredded coconut, if you prefer.
- Baking powder: This helps our cake rise so to create the nice light crumb and avoid a dense cake. Baking powder can expire, so it's best to check the best before date, particularly if yours has been open for some time.
- Eggs: Room temperature eggs are essential to bind with the butter and sugar, allowing more air to be introduced. This results in our sponge that nice and light texture.
- Folding the flour into the eggs: Pockets of flour will hide between the whipped eggs so fold slowly and methodically to not activate the gluten whilst also ensuring the batter is smooth.
- Type of cake tin: Ordinarily this cake is baked in a square or rectangle tin due to the coconut sugar topping that will run down the sides of a springform tin so if all you have is a springform tin on hand, set it on top of a baking tray to bake.
- Square tin: A 18×18 cm or 7×7 inch square baking tin was used here, though a rectangle or round tin would also work well. Do note that if you use a round baking tin, particularly a springform one, to bake the cake on top of a tray to avoid the caramel mixture dripping into the floor of your oven.
Nutrition
Calories: 511kcal