In the 60s of the last century a well-known Danish food brand organized a recipe contest. A contestant presented the Drømmekage (dream cake or dream) and won. The recipe was published and quickly became very popular. It was easy to do and if you are a coconut lover you will simply love it.
By the way, the woman's name was Jytte Andersen, that the names of the recipe creators are often forgotten.
INGREDIENTS :
For the cake:
250 grams (8.8 oz) of all purpose
250 grams (8.8 oz) granulated white sugar
3 large eggs
50 grams (1.7 oz) of unsalted butter
200 ml (one cup) of whole milk
2 teaspoons (10 grams) of powdered yeast
5 grams (1 teaspoon) of vanilla essence
For coconut topping:
100 grams (3.5 oz) of grated coconut
125 grams (4.4 oz) of butter
200 grams (7 oz) of brown sugar
50 ml (1/4 cup) whole milk
In a bowl, beat the eggs and sugar until they foam.
In the microwave or with a saucepan on the fire we melt the butter and once it is liquid we add the cup of milk, stirring well. After mixing we add the resulting liquid to the bowl with the eggs and the sugar that we have beaten at the beginning.
Now we add the essence of vanilla and powdered yeast. Finally we incorporate, mixing with some rods and little by little, the flour well sifted. Mix well until a smooth and smooth dough.
We form a round 22 cm (9 inches) or rectangular mold with baking paper and pour the dough into it. If you do not do so you can not unmold.
We bake at 200 degrees celsius (392 F) for 20 minutes or so.
Now, while making the cake, we will prepare the coconut cover that is what distinguishes this cake.
Melt the butter in a pan and add when the milk and brown sugar are liquid. We stir well and without stopping until it dissolves. Then we add the grated coconut and mix well.
Then we extract the cake and cover it with the coconut, spreading well. Then and without pause we put it back in the oven so that it does not lose heat. We keep it another 10 minutes and go.
Remove from the oven and let cool, then unmold.
The house will be impregnated with the smell of coconut, which already feeds, and the taste is even better. Thanks Jytte Andersen!
Note: if you want the topping to be white, change the brown sugar to white. The original recipe shows that it must be brown, but hey, there is no change in the taste or in the way of doing it.
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