Dream Cake originates from Denmark, the bottom layer is a batter sponge that is light as a cloud and the rich buttery coconut sugar topping is the perfect compliment. This recipe is pretty straightforward but the finished cake is surprisingly sophisticated. Makes about 12-16 slices and it keeps really well for a few days in an airtight boxIngredients3 eggs225 g caster sugar½ tsp vanilla sugar or extract225 g plain flour2 tsp baking powder150 ml whole milk75 g melted butter For the topping:50g butter75g desiccated coconut125 g dark brown sugar40 ml whole milkPinch of saltMethodGrease and line a 23cm diameter cake tinPreheat the oven to 175C Fan.In a large bowl whisk eggs, caster sugar and vanilla extract until white and frothy.In a separate bowl, sift the flour and baking powder together.Fold the dry ingredients into the egg mixture. Add the milk into the melted butter and then pour into the batter and fold in gently until just combined. Be careful not to overmix.Pour the batter into your cake tin and bake in the oven for 35-40 minsWhile to cake is cooking you can begin to make your topping. Simply add all the ingredients into a saucepan and gently melt together.Remove the cake from the oven just before it’ starts to brown, carefully spread the topping over the cake in a even layer and then return to the oven for a further 5 mins.When the cake is done, remove the cake from the oven and leave to cool in the tin a little before placing on wire rack to cool completely (it’s best to leave the cake in the paper to cool so you don’t loose any of the delicious topping!).