From: https://www.tofoodwithlove.com/2015/05/danish-dream-cake-drmmekage.html
Ingredients
- 4 medium eggs
- 300g golden caster sugar (I used 250g)
- 1 teaspoon vanilla extract
- 150g butter, melted
- 150ml buttermilk (or just plain milk)
- 300g plain flour
- 3 teaspoons baking powder
- 1/4 teaspoon salt
Topping
- 200g butter (I used 150g)
- 200g light brown soft sugar
- 150g dessicated coconut
- 100ml milk
- 1 heaped teaspoon vanilla sea salt (I used half teaspoon salt with 1 teaspoon vanilla extract)
- 1/2 tbsp instant coffee granules/powder (optional - I added this)
Method
- Preheat the oven to 190C/170C fan/gas mark 5. Line a 20x30cm deep rectangular cake pan (I used a 23x23cm pan) with parchment paper, leaving a 2 inch overhang to help remove the cake later. It helps to have the paper extend above the sides of the tin a little to contain the topping later.
- Melt the butter and leave to cool a little. Combine the flour, baking powder and salt in a bowl, and mix with a whisk to distribute the baking powder.
- Using an electric mixer beat the eggs, sugar and vanilla together until thick and pale, the batter should form a ribbon when the whisk is removed from the bowl. This will take several minutes on high speed.
- Pour in half the melted butter and buttermilk and sift half the flour onto the batter. Fold the batter together with a large metal spoon, trying to incorporate as much of the flour, butter and buttermilk without knocking out the air from the eggs.
- Pour in the remaining butter and buttermilk and sift over the remaining flour. Fold the batter as above.
- Pour the batter into the prepared cake pan and bake for 20-25 minutes or until the cake has doubled in size, looks light golden brown in colour and is firm to the touch. A toothpick inserted into the cake should also come out clean. You want to be sure it has baked thoroughly and will bear the weight of the topping to come.
- Whilst the cake is baking make the topping by adding all the ingredients into a medium saucepan set over medium heat, stirring constantly to prevent the sugar from burning. Cook for 5 minutes until the mixture has thickened and some of the liquid has evaporated. It will reduce a little and also change colour to a slightly darker shade of brown. You want something thick enough that it will spread over the surface, and not run too much or it may seep into the cake.
- Once the cake is out of the oven turn the temperature up to 220C/200C fan/gas mark 7. Spread the topping evenly over the cake, return to the oven and bake on the upper-middle shelf for 5–10 minutes until the topping is a toasted deep golden colour. Cool in the tin before cutting into squares with a serrated knife (I used a bread knife). The top of the topping should be caramelized and chewy, while the coconut beneath is juicy, sweet and addictive! Enjoy!