By Vida Gustafson
Contributing Writer
Fun to say and even more fun to eat, this Danish recipe is truly a keeper. It comes together in less than an hour for any time you’d like to throw together a delicious cake for a last-minute potluck or tea. It’s a light-as-air vanilla scented sponge cake topped with a buttery caramelized coconut topping. It’s not too sweet and doesn’t need anything added, although I did guild the lily by putting a dollop of whipped cream on top!
Ingredients
Cake
- 4 eggs
- 1 & 1/3 C granulated sugar
- 1 tsp vanilla extract
- ¾ C milk
- ¼ C butter
- 2 C flour
- 3 tsp baking powder
- ¼ tsp salt
Topping
- 10 tbsp butter
- 1 C brown sugar (packed)
- ¼ C milk
- 1 ¼ C shredded coconut
Method
Preheat your oven to 400 ° F. Prepare a rectangular baking tin (approximately 13 by 9 inches) by buttering and lining with parchment paper.
Melt the ¼ C butter and add the milk to it, set aside. Using a stand or handheld mixer, beat the eggs and sugar together until light in color and almost doubled in volume. Add the butter and milk, combine baking powder with the flour and add to the batter, incorporating thoroughly.
Bake for 20 minutes. While the cake is baking, combine all ingredients for the topping in a small saucepan and melt together, cook for 1-2 minutes over low heat. Once the cake is baked remove it from the oven and turn the temperature up to 425° F. Carefully spread the coconut caramel topping over the cake and return to the oven to bake for a further 10 minutes.
Cut slices while still warm to prevent the caramel from sticking or cracking too much. Leave to cool in the pan for at least 20 minutes before serving.
