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.
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.