Danish Dream Cake Recipe

Ingredients

This recipe yields 12 servings. Ingredient amounts can be adjusted proportionally, but cooking times remain the same.

Cake:

• 1/2 cup unsalted butter
• 3/4 cup whole milk
• 3 large eggs, at room temperature
• 1 cup white sugar
• 3/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder

Topping:

• 5 tablespoons unsalted butter
• 1/4 cup whole milk
• 1/2 cup firmly packed brown sugar
• 1 pinch salt
• 1 pinch ground nutmeg
• 1 cup unsweetened shredded coconut
• 1/2 teaspoon vanilla extract

Directions

1. Preheat your oven to 350F (180C) and line an 8x8-inch square pan with parchment paper, leaving an overhang for easy removal.
2. In a microwave-safe bowl, combine butter and milk. Heat, stirring occasionally, until the butter is melted and the mixture is hot, about 2 to 2 1/2 minutes.
3. In a large mixing bowl, beat the eggs, sugar, salt, and nutmeg with an electric mixer on medium-high speed until the mixture triples in volume and becomes pale, about 3 to 5 minutes.
4. Stir in vanilla and almond extracts until fully incorporated.
5. Add flour and baking powder, mixing on low speed until almost combined, leaving a few flour bits visible.
6. Gradually pour the hot butter-milk mixture into the batter while mixing on low speed until fully blended.
7. Pour the batter into the prepared pan and bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean.
8. While the cake bakes, prepare the topping: In a microwave-safe bowl, combine butter, milk, brown sugar, salt, and nutmeg. Heat, stirring every minute, until the mixture is bubbling and sugar is dissolved, about 2 to 3 minutes.
9. Stir in shredded coconut and vanilla extract.
10. When the cake comes out of the oven, preheat the broiler. Pour the topping evenly over the hot cake and spread gently to cover the surface.
11. Broil the cake until the topping bubbles and turns golden brown, 2 to 3 minutes. Watch closely to prevent burning.
12. Allow the cake to cool in the pan for 15 minutes, then lift it out using the parchment overhang and transfer to a wire rack to cool completely.

Nutrition Facts (per serving)

• Calories: 341
• Total Fat: 19g (24% DV)
• Saturated Fat: 13g (63% DV)
• Cholesterol: 82mg (27% DV)
• Sodium: 238mg (10% DV)
• Total Carbohydrate: 39g (14% DV)
• Dietary Fiber: 2g (6% DV)
• Total Sugars: 26g
• Protein: 4g (9% DV)
• Calcium: 78mg (6% DV)
• Iron: 1mg (7% DV)
• Potassium: 115mg (2% DV)

*Percent Daily Values are based on a 2,000 calorie diet. Individual daily values may vary depending on calorie needs. Nutrient information is estimated from available data and may not cover all ingredients. For medically restrictive diets, consult your doctor or dietitian before preparing this recipe.