This is a delicious cake and probably in the top three favourite cakes of the Danes, maybe even the overall favourite.
Traditionally this is made in a sheet pan (see below), but you can make as a round cake too (use a cake pan with a diameter of at least 26 cm/10 inches) – baking time will need adjusting, too.
50 g butter
200 ml milk
4 eggs
250 g caster/granulated sugar
275 g plain flour
1 tablespoon baking powder
2 teaspoons vanilla sugar or vanilla extract
a pinch of salt
TOPPING
100 g butter
150 g desiccated dried coconut
250 g dark brown sugar
75 ml whole milk
a pinch of salt
25 x 35-cm/10 x 14-inch cake pan, lined with baking parchment
MAKES 12–16 PIECES
Preheat the oven to 190ºC/170ºC fan/375ºF/Gas 5.
To make the cake batter, melt the butter and mix with the milk, then leave to cool a little.
In a stand mixer, whisk the eggs and sugar until light and airy. Combine the dry ingredients, then sift into egg mixture, add the milk and butter, then fold together until incorporated.
Pour into the prepared cake pan and bake in the preheated oven for approx. 20 minutes or until a skewer inserted into the centre comes out almost clean.
While the cake is baking, prepare the topping by combining all the ingredients together in a saucepan over a low heat, until the sugar and butter have melted.
Remove the cake from oven and pour the topping all over. Return the cake to the oven for 5 minutes to caramelise slightly. Allow to cool before slicing and eating.
This recipe is from The Scandinavian Year by Brontë Aurell. To get more great blog posts like this one - direct to your inbox – be sure to sign up to our mailing list here.