This “dream cake” is a traditional Danish cake. It is a soft vanilla cake topped with a cinnamon-butter-coconut topping. It’s utterly delicious and all children (and adults) love it. Today we’re throwing yet another birthday party for Silas and his friends and I am planning to make this cake for them.
We’re starting the birthday this afternoon by meeting up in a museum where the boys will participate in a grafitti workshop with a semi-famous grafitti artist. I really hope this will be a success. The master plan is to keep the boys out of our home for as long as possible. If only my twins were born in the summer, we could have birthdays in the garden. This time of year, the weather is too unreliable The weather forecast for today says snow storm (wtf?) which is highly unusual for Copenhagen so we’re a bit in bad luck here. Well, let’s just say I’m counting the minutes until this day is over!
My version of the dream cake is gluten free and grain free and made without refined sugar. But I’m pretty sure no one will notice!
The recipe contains affiliate links.
1 CAKE – SERVES ABOUT 8-10 PEOPLE
- 6 eggs
- 3/4 cup (150 ml) heavy cream
- 100g melted butter
- 4 tablespoons of Sukrin Gold
- 150 ml of fat reduced Coconut Flour
by Sukrin
- 75g of blanched almond flour
- 1½ tsp of baking powder
- ½ tsp of vanilla powder
- ½ tsp of cardamon
TOPPING
- 150g butter
- 150g dessicated coconut
- 4 tablespoons of Coconut Palm Sugar
*
- 4 spsk Sukrin Gold
- 1 tablespoon of cinnamon
- 50 ml of milk
*Coconut Palm Sugar is low glycemic but not low carb. You can substitute for Sukrin Gold for a cake with less carbs.
DIRECTIONS
2. In a bowl, whisk eggs with cream and melted butter. Add the rest of the ingredients and whisk the batter well together. Allow it to rest for a little while to let the fibres from the coconut flour absorb the liquid.
3. Pour the batter into a baking dish lined with parchment paper. The parchment paper will make it easier to remove the cake once it’s baked.
4. Bake the cake in the oven for about 30 minutes or until it is lightly golden.
While the cake is in the oven, you make the topping
1. Melt all ingredients in a sauce pan and mix them well.
2. When the cake has been in the oven for 30 minutes, you take it out and spread the coconut topping on top. Make sure it’s spread evenly on the cake. Bake the cake with the topping for an additional 5 minutes and take the cake out.
3. You could choose to serve the cake warm from the oven. Personally I think it get’s even better after an hour or two in the fridge. When cooled down, the coconut topping settles and becomes almost caramel like. Yummy!
Products used in this recipe
Chocolate mousse – only 2 ingredients!
Coconut bars with mint and chocolate
Strawberry cake – delicious gluten-free & sugar-free recipe
Raw chocolate tart – 100% natural chocolate cake recipe
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