Danish coffee cake or "Drømmekage from Brovst" is one of the most well known cakes in Denmark. We might be known for the danish, aka “wienerbrød," but most danes has had this cake at school, work or at family gatherings. In the 70's and 80's this coffee cake was the go-to cake for the danish at home-bakers, and rightfully so. The soft, moist and not overly sweet vanilla spongecake, topped with a coconut-caramel is so yummy and the cake will evaporate in any home.
The cake has it's roots in the 1950s in Northern Jutland, but became known all over the country in the early 1960s when the big flour-company published the recipe in a pamphlet.
It's not only the taste that made this cake popular, it's so easy to make, so it's a good starting cake for non-bakers.
- 4 eggs
- 300 g sugar
- 250 g all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon vanilla paste
- 200 g milk
- 50 g butter
- 150 g butter
- 225 g shredded unsweetened coconut
- 340 g brown sugar
- 75 g milk
Preheat the oven to 425℉ (220℃).
Melt the butter in the milk in a little saucepan, set aside to cool until finger warm.
In a stand mixer whisk eggs with sugar until light and fluffy, about 5 minutes. Incorporate the vanilla paste.
Sift the dry ingredients and fold them gently into the egg mixture. Fold the milk/butter into the batter.
Line a baking pan with parchment paper. Pour the batter into the baking pan.
Bake cake for about 20 minutes or until a cake tester comes out clean.
Make the topping, while the cake is in the oven.
Heat milk, butter, sugar and coconut in a saucepan while stirring.
As soon as the cake comes out of the oven, add the topping, being careful to distribute it in an even layer. Put the cake in the oven for another 4-6 minutes.
Let cake cool on a rack.
Enjoy with friends or family.