Danish Christmas Cake With Orange Coconut Topping Recipes

DANISH DREAM CAKE

Danish Dream Cake image

This cake has been a favorite since 1965, when a girl won a baking competition in with her grandmother's secret family recipe.

Provided by Brontë Aurell

Yield Serves 10-12

Number Of Ingredients 12

Ingredients

3 eggs
1 cup (225 g) granulated sugar
1⁄2 tsp. vanilla sugar (see note at top)
1¾ cups (225 g) all-purpose flour or cake flour
2 tsp. baking powder
2⁄3 cup (150 ml) whole milk
3⁄4 stick (75 g) butter, melted
1 stick (100 g) butter
1½ cups (150 g) dried shredded coconut
1¼ cups (250 g) dark brown sugar
1⁄3 cup (75 ml) whole milk
Pinch salt

Steps:

Preheat the oven to 375°F. Prepare a 9-inch springform or round cake pan, greased and lined with baking parchment.
In the bowl of a stand mixer, whisk the eggs, granulated sugar and vanilla sugar on a high speed for a few minutes, until white and light. Meanwhile, in a separate bowl, sift the flour and baking powder together.
Carefully fold the flour into the egg mixture. Mix the milk with the melted butter in a jug/pitcher and carefully pour into the batter, folding it in until incorporated. Pour the batter into the prepared cake pan.
Bake in the preheated oven for 35-40 minutes, or until almost done (try not to open the oven door for the first 20 minutes of the total baking time).
To make the topping, put all the ingredients in a saucepan and gently melt together.
Remove the cake from the oven and carefully spread the topping all over the cake. Return to the oven. Turn up the heat to 400°F and bake for a further 5 minutes.
Leave cake to cool before eating, if you can (we are well aware it's hard to do that).

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