🌟 Dream Cake (Drømmekage)
A soft vanilla sponge topped with a luscious caramel-coconut layer.
Ingredients
For the Cake
- 250 g (2 cups) all-purpose flour
- 200 g (1 cup) granulated sugar
- 3 large eggs
- 200 ml (¾ cup + 2 tbsp) whole milk
- 50 g (3½ tbsp) unsalted butter
- 2 tsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
For the Coconut-Caramel Topping
- 125 g (½ cup + 2 tbsp) unsalted butter
- 200 g (1 cup, packed) brown sugar
- 100 ml (â…“ cup + 1 tbsp) whole milk or cream
- 150 g (2 cups) desiccated coconut
Instructions
1. Make the Cake
- Preheat oven to 200°C / 390°F (or 180°C / 350°F fan).
- Line a 22×30 cm (9×13 inch) baking pan with parchment paper.
- Whisk flour, baking powder, and salt together in a bowl.
- In another bowl, beat eggs and sugar until pale and fluffy (3–4 minutes).
- Warm the milk and butter together until the butter melts; stir in the vanilla.
- Add the dry ingredients to the egg mixture, alternating with the warm milk mixture. Mix gently until smooth.
- Pour batter into the pan and bake 20–25 minutes, or until the center springs back when touched.
2. Make the Topping
- While the cake bakes, melt the butter in a saucepan.
- Add brown sugar, milk/cream, and coconut.
- Heat until the mixture simmers and thickens slightly (2–3 minutes).
3. Finish the Cake
- Remove the cake from the oven.
- Spread the warm coconut topping evenly over the surface.
- Return to the oven and bake 5–10 more minutes, until the top is golden and bubbling.
- Let cool in the pan before slicing.
Tips
- For extra gooey topping: use cream instead of milk.
- For a more moist cake: don’t overbake the first stage.
- You can add a little cinnamon to the topping for variation.
If you want, I can also give you:
- A smaller or larger batch
- A gluten-free or dairy-free version
- A step-by-step photo-style guide