Danish Dream Cake

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Arrange a rack in the middle of the oven and a rack in the top third of the oven. Heat the oven to 350ºF. Coat a 9x13-inch broiler-safe baking pan with cooking spray and line just the bottom with parchment paper.

Step 2

Heat 4 tablespoons unsalted butter and 3/4 cup whole milk in a medium saucepan over medium heat until the butter is melted and the milk is barely simmering around the edges, 3 to 4 minutes. Remove the saucepan from the heat. Stir in 1 tablespoon plus 1 1/2 teaspoons vanilla extract and 1/2 teaspoon kosher salt.

Step 3

Beat 4 room temperature large eggs and 1 1/4 cups granulated sugar together in a stand mixer with the whisk attachment on medium-high speed until light, fluffy, and pale yellow, 5 to 6 minutes.

Step 4

Whisk 2 1/4 cups cake flour and 1 1/4 teaspoons baking powder together in a medium bowl. Add to the egg mixture and beat on the lowest speed until just combined. Scrape down the sides and bottom of the bowl with a flexible spatula.

Step 5

Pour in the milk mixture (reserve the saucepan, no need to wash) and beat on low speed until smooth, about 30 seconds. Scrape down the sides of the bowl again, then beat again until just combined, being careful not to overmix, about 15 seconds. Pour into the cake pan.

Step 6

Bake on the middle rack until light golden-brown around the edges and a tester inserted into the center comes out clean, 20 to 22 minutes. Meanwhile, make the topping.

Step 7

Melt 6 tablespoons unsalted butter in the reserved saucepan over medium heat. Stir in 1 1/3 cups packed dark brown sugar. Cook, stirring frequently, until the mixture starts to bubble around the edges. Continue simmering and stirring constantly until the mixture is thickened slightly and darkened ever so slightly, 2 to 3 minutes more.

Step 8

While whisking constantly (it will bubble up vigorously), add 1/3 cup whole milk, 1/2 teaspoon vanilla extract, and 1/2 teaspoon kosher salt. Cook, whisking often, until the mixture is thickened, darkened slightly, and smells caramel-like, about 3 minutes more.

Step 9

Remove the saucepan from the heat. Stir in 1 3/4 cups sweetened, shredded coconut, breaking up any clumps of coconut.

Step 10

When the cake is ready, remove from the oven. Turn the oven to broil.

Step 11

While the cake is hot, spread the topping evenly over the top. Place on the upper rack and broil, watching closely and rotating the pan as needed, until the topping is bubbly and caramelized, 2 to 4 minutes.

Step 12

Transfer the cake to a wire rack and let cool completely, about 2 hours. Run a thin knife around the cake to loosen before cutting and serving.

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