Luxury dream cake with pecan and coconut caramel

  • 9 pcs.
Rated 4 out of 5


  • Dream cake dough:
  • 300 g Svansø Cane sugar
  • 3 eggs
  • 1 tsp. vanilla
  • 2 dl milk
  • 50 g butter
  • 250 g wheat flour
  • 3 tsp. baking powder
  • Pecan and coconut caramel:
  • 125 g butter
  • 0,5 dl milk
  • 250 g brown flour
  • 100 g Svansø Coconut flour
  • 50 g pecans in pieces


Dream Cake Dough

1. Whip an eggnog from the eggs, sugar and vanilla.

2. Melt the butter and milk in a saucepan.

3. Fold the warm, liquid part into the new, airy whipped egg yolk so that both parts are well combined. Avoid whisking but just fold it together so the air doesn't disappear.

4. In another bowl, mix the flour and baking powder.

5. Sieve the flour mixture into the liquid part and mix the flour with the remaining ingredients (again without whisking out the air).

6. Line a square baking tin with baking paper and pour in the dream cake batter.

7. Bake the dream cake the first time at 200°C. air for about 10-12 minutes (until it has set).

8. While the dream cake bakes first, make the pecan and coconut caramel, which will bake the last 5 minutes with the dream cake.

Pecan and coconut caramel

1. While the dream cake is in the oven, melt all the ingredients for the pecan and coconut caramel in a pan until it has a liquid and caramel-like consistency.

2. When the cake has baked for 10-12 minutes and is golden and lightly baked, remove it from the oven.

3. Spread the pecan and coconut caramel evenly (thickly) on the dream cake base.

4. Put the dream cake back in the oven and turn it to convection oven 200°C.

5. Bake until the caramel starts to bubble and turn light golden (about 5 minutes).

6. Take the delicious luxury dream cake out of the oven and cool it before cutting (the caramel needs to set).

7. Store at room temperature until serving or put in the freezer.

You're welcome.

Product in the recipe


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