danish dream cake

Danish Dream Cake 

butter (1 stick)

milk

eggs

sugar

flour

vanilla extract

baking powder

salt

brown sugar

vanilla

coconut

Preheat oven to 375 degrees F and thoroughly grease a 9-inch springform pan.

In a small microwave safe bowl, add butter and milk. Heat until butter is fully melted and stir to combine, then set aside.

In a large bowl, mix eggs and sugar until light and airy, then add vanilla. Add flour, baking powder, and salt and mix until just combined. Gently mix in butter-milk mixture.

Transfer batter to the prepared pan and bake for 25-30 minutes, or until top has set. Start on coconut topping as it bakes.

Topping: Add butter, brown sugar, and milk to a small saucepan over medium heat. Cook for 2-3 minutes or until it reaches a simmer. Remove from heat and mix in vanilla and coconut.

Remove cake from the oven at the 25-30 minute mark and pour coconut topping over the top. Spread into an even layer.

Increase oven temperature to 400 degrees F and bake for another 8-10 minutes until coconut begins to turn golden.

This one-bowl, no-mixer Lazy Daisy Cake (aka Danish Drømmekage) is moist, tender and SO delicious! The crisp caramel-coconut topping is truly the crowning glory!

Lazy Daisy Cake (AKA Danish Dream Cake Drømmekage)

⅔ cup half and half or whole milk

butter (I used salted butter)

all-purpose flour

butter (I use salted butter)

brown sugar (light

¼ cup half and half or whole milk

crisp rice cereal (I use Rice Krispies)

flaky sea salt (for garnish)

water

Preheat the oven to 350°F. with a rack in the center of the oven..

Spray a 9-inch cake pan (with 2-inch sides) with baking spray. Line with a circle of parchment paper. You can also use a 9-inch springform pan or a 9-inch square pan. Set aside

Combine the half and half (or milk) and butter in a microwave-safe bowl. Microwave on high power for 60-90 seconds or just until the butter is melted. Set aside.

For the prep:

Whisk the eggs in a medium-large bowl until well combined.

Add the sugar and whisk for 1 minute (don’t cheat).

Add the baking powder and salt and whisk until combined then add the vanilla and whisk well one more time.

Add the flour and whisk just until smooth.

Lastly, add the warm butter mixture and whisk until incorporated.

Transfer the batter to the prepared pan and bake for 35-45 minutes or until the internal temperature of the cake is 200˚F when checked with an instant thermometer. You can also use the toothpick test but the thermometer test is much more accurate and will ensure that the cake is perfectly done.

Transfer the cake to a wire rack and let the cake to cool in the pan for 10 minutes before adding the coconut topping.

For the cake batter:

While the cake is cooling, make the topping.

Place the butter in a medium-size microwave-safe bowl and microwave on high power for 60-90 seconds or until melted.

Add the brown sugar and milk and stir to combine. Microwave on high for another two minutes, stirring halfway through. The sugar should be mostly dissolved.

Add the coconut and rice cereal and stir until nicely combined.

Transfer the coconut mixture to the center of the cake then carefully spread all the way to the edges of the cake but don’t let it go down the sides.

Toward the end of the 10 minute cooling time, preheat the broiler to medium, leaving the rack in the center of the oven.

Place the cake back in the oven and broil for 1-3 minutes, just until the coconut mixture is bubbly and starting to turn golden.

Remove from the oven and allow the cake to cool completely in the pan.

Once the cake is cooled, run a thin-bladed knife around the edges of the pan to make sure it will easily release. Place a dinner plate on top of the cake and flip it upside down to release it from the pan. Place another plate (or a serving platter) on top of the inverted cake and flip one more time so the coconut layer is on the top.

If using the optional glaze, turn the cake back onto a cooling rack when flipping the second time. Brush with the optional glaze or just serve and enjoy!

Sprinkle with flaky sea salt before serving, if desired

For the topping:

Combine the powdered sugar and water in a small bowl and stir until combined and lump-free. If the lumps are stubborn, you can microwave the mixture for2 0-30 seconds.

With the cake on a cooling rack set on top of a piece of foil or parchment paper (for easy cleanup), brush the glaze over the edges of the cake. Excess glaze will drip onto the foil (or parchment).

Allow the glaze to dry before serving.

For the optional glaze: (This glaze seals in the moistue and adds a pretty shine to the edges of the cake.)

Store the cake, covered, at room temperature for up to 3 days. It can also be frozen for 4-6 weeks. (I like to freeze it uncovered for an hour then transfer it to a ziplock bag.)

For storage:

Hi Mary, the butter and milk are warmed in the microwave. I have clarified that in the prep steps of the recipe. Thanks!

During the Depression, our mom used cornflakes in place of coconut(it was during WWII actually.

This easy keto cake recipe has a wonderful caramelized coconut topping. It&#39;s the low carb, sugar free version of Danish Dream Cake, and it&#39;s delicious! 

Keto Danish Dream Cake

Swerve Granular ((or other granulated sweetener))

vanilla powder vanilla

almond flour

tsp baking powder

tsp salt

butter

almond milk ((or water))

tbsp butter

Swerve Brown

allulose

heavy cream

Preheat the oven to 350ºF and grease a 9x9 inch metal baking pan. Line the pan with parchment so that the sides overhang for easy removal. Grease the parchment.

In a large bowl, whisk together the eggs, sweetener, and vanilla until well combined.

Stir in the almond flour, protein powder, baking powder, and salt. Then stir in the butter and almond milk until well combined.

Spread the batter in the prepared baking pan and bake 20 to 25 minutes, until just barely firm. While it is baking, start preparing the coconut topping.

Cake

In a medium saucepan over medium heat, combine the butter and the sweeteners. Bring to a boil, then reduce the heat to a simmer. Cook 4 to 5 minutes, until it deepens in color.

Remove from heat and add the heavy cream. Once the mixture stops bubbling, stir in the coconut.

Once the cake comes out of the oven, pour the topping evenly overtop. Return to the oven and bake another 10 to 15 minutes, until golden brown.

Remove and let cool completely before removing from the pan and cutting into squares.

Coconut Topping

This is sooooo good!  I’ve made it twice - dumb question - should the caramel/coconut remain on top or kinda sink in? The first time it remained on top but the r second time I’m not sure if I let it bake long enough so the caramel sank. Still delicious but just wanted to confirm intent. ☺️

I just made this, and it’s divine! I added chopped pecans in with the coconut for the topping, and I used almond extract instead of vanilla in the cake! It’s so delicious! I plan on sharing it with at least one or two of my low carb friends. 
Thanks Carolyn

Delish! I think this is my new favorite! that is, until I try something new of yours that I haven't baked before!

This was absolutely stunning, I could eat this all day every day! This recipe of yours has been on my to-do list for so long, I'm so glad I finally managed to make the time for it. Coconut and caramel are two of my favourite things, so I was sure this was hit the spot, and I wasn't disappointed. I made this exactly as written, using water rather than almond milk, and we ate this all through the past week, slightly warmed in the microwave (just 20 seconds - for just the right amount of ooze with the caramel topping), with a dollop of unsweetened Greek yogurt... heaven! 
Just one question please - Is there any reason why we don't mix the dry ingredients separately from the wet, and then mix them all together? I found it a little difficult to work with the cake mix with some wet ingredients (eggs) first, then dry, then wet (melted butter, water, etc.). So if it won't impact the result, I'll try mixing wet and dry separately and then all together, the next time I make this. And there will definitely be many next times!! Thank you so much, Carolyn - this was truly wonderful.

I made this today and didn't realize until I already had the wet ingredients mixed together that I only had 7 oz (by weight) of almond flour instead of the 9 oz the recipe calls for!  Usually I'm better organized than that.  I took a risk and substituted 1 oz coconut flour in its place.  This might be why the cake took much longer to make through, like almost an hour.  Because of the extended baking time, my caramel got a bit overdone especially around the edges.  My hopes were kind of low bc of the substitution and the overdone caramel, but it actually turned out great!  The cake was the best, most tender and moist and flavorful keto cake I've had and the caramel was still tasty.  

I'm really looking forward to making this again and will use part coconut flour again bc why tinker with perfection?  Obviously I now know to bake the cake longer next time before adding the caramel.

Thank you for making such a great recipe.  I'm a diet controlled type 2 diabetic who is currently pregnant and having to restrict carbs even more bc insulin resistance worsens in the 3rd trimester.  Honestly, being able to make treats from your blog really increases my (admittedly already good) quality of life bc everyone needs a little treat sometimes.  My husband and 2 little ones loved the cake as well.

Thank you for this recipe, it was so easy to make and unexpectedly, really devine whether room temperature or straight from the fridge.  The caramel and coconut -  drooling deliciousness !

Awesome cake!  even my non-keto husband loves it!  could be very versatile, such as serving the cake alone with fresh berries and whipped cream.  Also, you could add some pecans to the topping and use it on top of a chocolate cake for German Chocolate Cake.  At any rate, I will be making it as is for years to come!

I made this today. First, it was easy to make. Second it was "beyond". Thank you so much for developing this for the "keto population". We have been deprived long enough of great tasting food that is not designed to kill us.

You left out adding the coconut in the topping instructions for the Danish Dream cake

I love Keto, but i’m also from Denmark, and you honour my country with this delicious recipe. It tastes so good, and we love it here in Denmark ❤️❤️

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