After a soup and a main course, it has to be a dessert, right? And what more than this soft, melt in the mouth cake which is so aptly titled as “Dream Cake”! While I was searching for desserts for the Scandinavian Cuisine theme for the Blogging Marathon #86, I was totally confused between which one to choose. From their chocolate cake to apple cake to the round pancakes, each seemed to be really tempting. Finally, I gave in to this cake when I saw it here. What really attracted me to baking this was the delicious coconut topping and the less fat sponge. 🙂
This cake is said to have won the a nationwide cake competition in Denmark in 1960, and ever since then has been a very well received and enjoyed cake in the country. How can’t it be a cake of dreams! A super soft genoise sponge and then topped with a medley of coconut, butter and brown sugar which is caramelized at the last stage of baking – even a coconut hater will be hooked! I had to literally work at cutting the cake recipe to 1/3rd to make a decent sized cake that would be just enough for us. It was totally loved! I took some portion for Huma and Fashee, while we went for an abra trip last month, and they really loved it. The kids also ate up their cakes and asked for the extras. Azza, who is generally is not a cake lover, had the biggest piece – not sure if it was because of the taste or due to hunger! She is a tough nut to crack… 😀 HD had a big slice and said it was really delicious, and one slice is sitting hidden in my freezer waiting for me to have it when I can afford a bite into it! 😉 (supposed to be a secret, OK? 😀 )
I am literally cringing at the really unclear clicks! 😕 Sometimes 50 mm can make you think everything is alright and then make you really doubt on how good your eyes are. Nonetheless, I hope you will try this simple yet delicious cake and enjoy it with your cup of tea. 🙂 Off to the recipe…
- 140 ml milk
- 25 gm butter
- 2 large eggs, room temperature
- ½ cup sugar
- 1¼ cup all purpose flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- A pinch of salt
- FOR TOPPING:
- 50 gm butter
- ½ cup grated coconut
- ¼ cup brown sugar
- Preheat oven to 180 degrees. Grease an 8 inch pan and set aside.
- Melt the butter into milk and allow to cool.
- Beat eggs and sugar till pale and tripled in volume.
- Add in all the ingredients included the milk and beat briefly till combined.
- Pour into the pan and bake for 30 to 40 minutes, till a skewer inserted comes out clean.
- Meanwhile, combine the ingredients for the topping and keep on low flame till the butter is melted.
- Increase the temperature to 200 degrees and spread the topping on top of the cake. Bake for another 5 minutes till the topping is crisp.
- Cool in pan for five minutes before removing it off carefully out and allowing it to cool on a rack. Slice and serve!
Check out the Blogging Marathon page to see what the other Blogging Marathoners are doing this BM#86