Drommekage Recipe

For Cake Base: 
• SwissBake® Crème Cake Mix (Coconut) – 1000g 
• Whole Eggs – 350g 
• Water – 300g 
• Vegetable Oil – 300g 

For Caramel Coconut Topping: 
• Brown Sugar – 300g 
• Unsalted Butter – 250g 
• Whole Milk – 250g 
• Desiccated Coconut – 300g 

Pre-heat oven to 170°C. Prepare the baking pans: grease and line two 23x33 cm (9inch × 13 inch) pans OR one standard half-sheet pan (approx. 45cm × 33 cm). In a planetary mixer, combine SwissBake® Crème Cake Mix – Coconut, eggs and water. Mix on low for 1 minute, then medium for 3 minutes. Scrape down bowl. Add oil and mix for 2 more minutes. Pour into a greased or lined tray and level. Bake at 170°C for 25–30 minutes. The cake should be rising and partially set, but not fully baked.  

While baking, prepare topping: In a large saucepan over medium heat, melt the butter (250g).  Add the dark brown sugar & salt, stirring until the sugar begins to dissolve.  Pour in the milk and bring the mixture to a gentle simmer, stirring continuously. Remove from the heat and immediately stir in the desiccated coconut (300g) until it is fully coated. 

Baking & assembly: Carefully remove the partially baked cake(s) from the oven. Quickly pour the hot coconut topping mixture over the surface of the cake(s). Gently spread it into an even layer with an offset spatula. Increase the oven temperature to 200°C and switch to the top grill/broiler setting if available. Return the cake(s) to the oven and bake/grill for another 5-10 minutes.  

CRITICAL STEP: Watch the cake(s) continuously during this stage. The topping should become bubbly, deeply golden brown, and caramelized. It can burn very quickly.  

Once the topping is perfectly caramelized, remove the pan(s) from the oven. Place the pan(s) on a wire rack and allow the cake to cool completely before portioning into squares. The topping will set as it cools.