Drømmekage – Danish dream cake

Ingredients for 1 servings:

• 1 tbsp vanilla sugar
• 175 g butter, soft
• 175 g sugar
• 4 eggs (room temperature)
• 75 ml buttermilk (room temperature)
• 225 g flour
• 1 tsp baking powder
• 50 g desiccated coconut
• 75 g butter
• 100 g desiccated coconut
• 100 ml coffee, freshly brewed
• 150 g brown sugar
• 40 g caramel syrup

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 25 minutes

Preheat oven to 175°C (top/bottom heat). Grease a 24 x 24 cm baking frame or a 26 cm springform pan. Beat the butter, sugar, and vanilla sugar with a hand mixer until fluffy. Gradually add the eggs, one at a time, beating each one for at least 1 minute. Stir in the buttermilk. Combine the flour, baking powder, and desiccated coconut and stir briefly. Pour the batter into the baking frame/springform pan and level the surface. Bake in the oven for 20-25 minutes. While the cake is baking, prepare the icing. Combine the butter, desiccated coconut, brown sugar, coffee, and caramel syrup in a small saucepan. Stir over low to medium heat until the butter has melted. Remove the cake from the oven and spread the icing evenly over the top. Return to the oven and bake for another 8-10 minutes, until the cake is golden brown. Remove the cake from the oven and let it cool in the pan for 30 minutes. Divide the cake into pieces of any size.