Danish Dream Cake

Instructions

1. Prepare the oven and pan
   Preheat your oven to 350°F (175°C). Line a 9×13 inch (23×33 cm) baking pan with parchment paper, leaving some overhang for easy removal.
2. Make the cake batter
   In a large bowl, beat the eggs and sugar with an electric mixer until light and fluffy, about 3-4 minutes. The mixture should nearly triple in volume and become pale in color.
3. Add wet ingredients
   Stir in the vanilla extract. Add the melted butter and lukewarm milk, mixing at low speed until combined. The batter may look slightly separated, which is normal.
4. Incorporate dry ingredients
   Sift together the flour, baking powder, and salt. Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix as this will deflate the batter.
5. Bake the cake
   Pour the batter into the prepared baking pan and spread evenly. Bake in the preheated oven for about 20 minutes, or until the cake is just set but not completely done.
6. Prepare the coconut topping
   While the cake is baking, make the topping. In a saucepan, melt the butter over medium heat. Add the brown sugar, desiccated coconut, and milk. Stir constantly for about 2 minutes until everything is well combined and the sugar starts to dissolve.
7. Add topping and finish baking
   When the cake has baked for 20 minutes, remove it from the oven and carefully spread the coconut topping evenly over the partially baked cake. Return to the oven and bake for an additional 10 minutes, or until the topping is golden brown and caramelized.
8. Cool and serve
   Let the cake cool in the pan for 15 minutes before using the parchment paper to lift it out. Allow it to cool completely on a wire rack before cutting into squares. The cake will keep in an airtight container for 3-4 days.