Danish Dream Cake, a light, springy cake with decadent coconut caramel topping, is an easy, delicious dessert that is a crowd pleaser!
This post is sponsored by Princess Cruise Line. All opinions are my own.
I was recently in Copenhagen Denmark for the beginning of an epic trip of a lifetime – an 11 day cruise around the Baltic Sea with Princess Cruises.
Want to head to Copenhagen to try your own Danish Dream Cake?
Be sure to check out the amazing cruise lineup around the Baltic Princess offers!
We’re hitting Germany, Norway, Estonia, Russia, Finland, and Sweden – such a dream!
Copenhagen was one of my favorite stops though – the city is dotted with lovely streets full of pretty pastels and perfect cobblestones. It’s like a Hans Christian Andersen fairytale come to life – I can see why he was so inspired having lived in Copenhagen!
Danish Dream Cake
- 250g all purpose flour
- 250g sugar
- 4 tbsp butter
- 3 eggs
- 2 dl milk
- 2 tsp baking powder
- 1 tsp vanilla
- for the topping:
- 8 tbsp butter
- ½ dl milk
- 200g brown sugar
- 100 g sweetened coconut flakes
- Preheat oven to 400 degrees.
- In a small bowl, mix flour and baking soda.
- In a large bowl, whisk eggs and sugar until light and fluffy.
- Melt butter in a small saucepan and remove from heat, adding milk in as you pull it off the stove.
- Add milk and butter to egg and sugar, whisk to incorporate fully.
- Add vanilla.
- Add flour and baking soda, and fold.
- Pour into parchment lined pan or silicone cake pan.
- Bake for 20 minutes.
- While cake is baking, melt butter in saucepan.
- Stir in milk and brown sugar and let boil about 1 minute.
- Remove from heat and stir in coconut.
- Remove cake from oven (it should be lightly browned and firmed up.)
- Pour topping over cake and return to oven to bake another 10 minutes.
- Let cool slightly and serve.