Dream Cake
Indulge in the luscious layers of the Dream Cake, a Scandinavian-inspired masterpiece that combines a moist, buttery sponge with a crave-worthy caramel-coconut topping. Perfectly golden and delicately sweetened, the cake’s soft crumb is beautifully complemented by the rich topping made with dark brown sugar, heavy cream, and shredded coconut. Whipped up in just under an hour, this easy-to-follow recipe is perfect for a cozy dessert, elegant tea party, or potluck favorite. With its melt-in-your-mouth texture and irresistible flavor, the Dream Cake truly lives up to its name, delivering a slice of comfort and decadence in every bite. Great as a standalone treat or paired with a cup of coffee, this versatile dessert is sure to impress family and friends alike!
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Recipe Information
Ingredients
- 200 grams all-purpose flour
- 200 grams granulated sugar
- 100 grams unsalted butter
- 120 milliliters milk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 150 grams dark brown sugar
- 120 grams shredded coconut
- 120 milliliters heavy cream
- 0.5 teaspoon salt
Instructions
Preheat your oven to 175°C (350°F) and grease a round 8-inch cake pan. Line the bottom with parchment paper for easy removal.
In a mixing bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
In a separate bowl, cream the butter and granulated sugar using a handheld or stand mixer until light and fluffy, about 2-3 minutes.
Beat the eggs into the butter-sugar mixture one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
Alternate adding the dry ingredients and milk into the wet mixture, beginning and ending with the dry. Mix until just combined.
Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the topping. In a saucepan, combine the dark brown sugar, heavy cream, and butter over medium heat, stirring constantly. Cook for 3-5 minutes until the mixture thickens slightly.
Remove the saucepan from heat and stir in the shredded coconut. Let the topping cool slightly.
Once the cake is out of the oven, allow it to cool in the pan for 10 minutes, then transfer it to a wire rack.
Spread the prepared caramel-coconut topping evenly over the cooled cake. Let it set for at least 15 minutes before slicing and serving.
Nutrition Facts
Calories |
498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.6 g | 29% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 303 mg | 13% | |
| Total Carbohydrate | 66.4 g | 24% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 44.7 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 51 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 139 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
