Danish Dream Cake
Danish Dream Cake - Coconut Caramel Cake - is a light, springy cake with decadent coconut caramel topping, is an easy, delicious dessert that is a crowd pleaser! This Coconut Caramel Cake is based off a traditional Danish Cream Cake recipe as tasted on my travels to Copenhagen Denmark!
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Dessert
Cuisine: Danish
Servings: 12
Calories: 4731kcal
Author: Courtney O'Dell
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.
Calories: 4731kcal | Carbohydrates: 666g | Protein: 51g | Fat: 217g | Saturated Fat: 149g | Cholesterol: 857mg | Sodium: 1515mg | Potassium: 2268mg | Fiber: 23g | Sugar: 452g | Vitamin A: 4970IU | Vitamin C: 1.5mg | Calcium: 778mg | Iron: 19.5mg