Danish Coconut Dream Cake (Drømmekage)
Servings: 12-16 slices
Prep Time: 15 minutes
Cook Time: 35 minutes
Ingredientsfor the cake batter
- eggs - 4
- caster sugar - 300 grams
- vanilla extract - 1 tsp
- unsalted butter - 150 grams (melted)
- buttermilk* - 150 ml
- plain flour - 300 grams
- baking powder - 3 tsp
- salt - 1/4 tsp ((unless using salted butter))
- butter - 200 grams
- soft brown sugar - 200 grams
- dessicated coconut** - 150 grams
- full fat milk - 100 ml
- vanilla - 1 tsp
- salt - 0.5 tsp
- Preheat oven to 190 C and lin a 20 x 30 cm tin with parchment paper.
- Whisk the eggs, sugar and vanilla together for five minutes with a mixer.
- Pour in half the melted butter, half the buttermilk and half the flour. Fold in and repeat with the remaining butter, buttermilk, baking powder and salt.
- Spoon into the prepared tin and bake for 30 minutes.
- While the cake is baking preparing the topping: Combine butter, coconut, milk, vanilla and salt together in a medium sized saucepan and simmer for a few minutes. It should have a slightly salty taste.
- Once the cake is done turn the oven up to 220 C and pour the topping over the cake. Bake for a further five to ten minutes, until the topping is a rich caramel colour. Take care not to burn the edges as it will taste bitter.
- Remove the cake from the oven and leave to cool in the tin before cutting into squares.
* if you can't get ahold of buttermilk use 150 ml milk with 1 tsp lemon juice to acidify it.** for those who love nuts you can substitute the coconut for toasted and finely chopped almonds or hazelnuts to make Toscakake