Dream Cake originates from Denmark, the bottom layer is a batter sponge that is light as a cloud and the rich buttery coconut sugar topping is the perfect compliment. This recipe is pretty straightforward but the finished cake is surprisingly sophisticated. Makes about 12-16 slices and it keeps really well for a few days in an airtight box
225 g caster sugar
½ tsp vanilla sugar or extract
225 g of plain flour
2 tsp baking powder
150 ml of whole milk
75 g melted butter
For the toppings:
75g desiccated coconut
125 g dark brown sugar
40 ml of whole milk
Pinch of salt
Grease and line a 23cm diameter cake tin
Preheat the oven to 175C Fan.
In a large bowl whisk eggs, caster sugar and vanilla extract until white and frothy.
In a separate bowl, sift the flour and baking powder together.
Fold the dry ingredients into the egg mixture. Add the milk into the melted butter and then pour into the batter and fold in gently until just combined. Be careful not to over mix.
Pour the batter into your cake tin and bake in the oven for 35-40 mins
While the cake is cooking, you can start making your toppings. Simply add all the ingredients into a saucepan and gently melt together.
Remove the cake from the oven just before it starts to brown, carefully spread the topping over the cake in an even layer and then return to the oven for a further 5 mins.
When the cake is done, remove the cake from the oven and leave to cool in the tin a little before placing it on a wire rack to cool completely (it’s best to leave the cake in the paper to cool so you don’t loose any of the delicious toppings!).