I made this cake for my knitting group the other day and they seemed to love it. So I thought I might share it with the world in English. It is a traditional Danish recipe and a quick Google search turned up nothing in English – so here goes!
- 450 g sugar
- 500 g flour
- 4 tsp baking powder
- 4 tsp vanilla sugar (powdered sugar with vanilla in, often used in Danish recipes – can be bought in Waitrose. Or you can use vanilla essence instead.)
- 3 tbsp cocoa powder
- 300 g melted butter
- 4 eggs
- 375 ml milk
- 200 g melted butter
- 100 ml brewed coffee (brewed instant coffee will work just as well)
- 2 ½ tbsp cocoa
- 3 tsp vanilla sugar
- 200 g dessicated coconut
- 275 g icing sugar
- For the cake mixture, begin by mixing the dry ingredients (sugar, flour, baking powder, vanilla sugar and cocoa)
- Melt the butter and mix it with the other wet ingredients (eggs and milk)
- Prepare the baking tray by lining it with baking paper. This is a big portion of cake and it’s supposed to be rather thin so the mixture shouldn’t fill out more than 3 cm at the bottom of the baking tray. In Denmark we have this type of baking tray that fills out the whole oven and is perfect for this type of cake. But I would suggest using 2 British normal size baking trays.
- Turn the oven on at 190 degrees Celsius (gas mark 6)
- Then mix the dry and the wet ingredients together and pour into your baking trays.
- Bake them in the oven straight away for 20-25 min. You might have to give it a bit longer in a gas oven. To check that the cake is done you can stick a fork into the middle and if it comes out clean – it’s done!
- Prepare the icing by mixing all the ingredients together (melted butter, brewed coffee, cocoa, vanilla sugar, dessicated coconut and icing sugar).
- Let the cake cool off and then butter the icing in an even layer.
- The cake can be eaten straight away but should be kept cool (fridge is good). You can also freeze it.
I hope you will enjoy this recipe and if you have any questions or troubles making it – post a comment!