Danish Drømmekage (Juicy coffee-coconut-\"dream cake\")

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Score the vanilla pod lengthwise and scrape out the pulp. Cream 175 g butter, white sugar and vanilla pulp with the whisks of the mixer. Stir in first eggs one after the other, then buttermilk.

2. 2

   Mix flour, baking powder and 50 g of grated coconut, stir in briefly. Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer).

3. 3

   Line the bottom of a square springform pan (24 x 24 cm; alternatively round, 26 cm Ø) with baking paper. Cut a strip (approx. 9 x 90 cm) for the edge of the tin and place it all around the greased edge of the tin.

4. 4

   Put the dough into the mould and smooth it down. Bake in a hot oven for 20-25 minutes.

5. 5

   For the icing, boil 100 ml of water and dissolve the coffee powder in it. Add 75 g butter, 100 g grated coconut, brown sugar and caramel syrup. Melt at low heat.

6. 6

   Take the cake out of the oven and immediately spread the icing on top. Continue baking at the same temperature for about 8 minutes and remove. Let it cool down for about 30 minutes, then remove from the mould and let it cool down.

7. 7

   Cut into 3-4 cm cubes and serve with orange-cherry compote as desired.

Nutrition Facts

KCAL
110 kcal

CARBS
12 g

FATS
7 g

PROTEINS
1 g