The story goes as follows : there was a cake competition in a town called Brovst in 1960 hosted by a flour company. A young girl brought this cake along and won the competition. The flour company then took her recipe and published it and named it after the town - Brovst. A local shop keeper was not impressed that the young girl wasn't credited so he wrote to the flour company and they sent her some recipe cards.
For the sponge
225g plain flour
2tsp baking powder
2 tsp vanilla paste
For the topping
150g desiccated coconut
250g dark muscavado sugar
1/2 tsp salt
Preheat the oven to 190c/375c or gas mark 5.
Use a 23cm springform cake tin.
Whisk the eggs, vanilla paste and sugar until very light and fluffy. It should turn almost white and be at ribbon stage.
In a separate bowl, add the flour, salt and baking powder together. Very carefully add the flour to the egg mixture, and then pour the melted butter and milk into the mixture.
Bake in the oven for 35 to 40 minutes. While its in the oven you need to make the topping. Add all the topping ingredients together into a large pan and cook slowly until they have melted together.
After the 35 to 40 minutes remove the cake from the oven and carefully add the coconut topping, and put the cake back in the oven for another 5 minutes. We always turn the temp up to 200c /400f gas mark 6 at this stage, as it makes the outsides of the coconut go crispy but keep the inside wonderfully gooey.
Leave the Danish Dream Cake to cool in the tin completely before eating it. Fabulous with a strong coffee.