Drømmekage - Danish Dream Cake

Cake:

• 3 large eggs, room temperature
• 225g (1 cup + 1 tbsp) granulated sugar
• 2 tsp pure vanilla extract
• 225g (1 ¾ cups) all-purpose flour
• 2 tsp baking powder
• 75g (¾ stick / 6 tbsp) unsalted butter, melted
• ⅔ cup whole milk (3.25%)

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Topping:

• 113g (1 stick) unsalted butter
• 200g (1 ¾ cups) sweetened shredded coconut
• 250g (1 cup firmly packed) dark brown sugar
• ⅓ cup whole milk (3.25%)
• Pinch of salt

1. Place the oven rack in the middle of the oven.
2. Preheat the oven to 350°F.
3. Butter an 8-inch round springform pan and line the bottom with parchment paper.
4. Cake: In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs, sugar and vanilla together on high speed for 3 minutes, until the mixture is pale in colour and has more volume.
5. Whisk the flour and baking powder together in a small bowl.
6. Gently fold the dry ingredients into the egg mixture with a spatula.
7. Pour the melted butter and milk into the batter, gently stirring until just combined.
8. Pour the batter into the prepared pan and bake for 35 minutes, until almost done.
9. Topping: While the cake is baking in the oven, add all the topping ingredients to a medium saucepan.
10. Melt the ingredients over gentle heat until combined.
11. Remove the cake from the oven just before it’s done.
12. Pour the topping over the cake.
13. Place the cake back in the oven.
14. Raise the oven temperature to 400°F.
15. Bake for an additional 15 minutes.
16. Let the cake cool completely at room temperature in the springform pan.
17. Store in an airtight container in the refrigerator for up to 3 days.