Danish Brovst Dream Coffee Cake

“This is the moistest and most spongy coffee cake I know. Back in the 1980 this was the one you got no mater where you went or what the occasion was. When I returned to Denmark after 18 years in the States, I remember getting this at my cousin’s house, and the first bite was like, memories of childhood and perfect summers. I had forgotten how good it was. My DB calls this the “ant cake” because once the topping is baked, the coconut flakes, does look like little ants.”
1 cake

Ingredients Nutrition


  1. Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven.
  2. Place a large saucepan on the stove half filled with water and bring to a boil.
  3. Place a large bowl on top of (inside) the saucepan, be careful not to burn yourself on the steam from the boiling water. Add eggs and sugar and whisk till it is thick.
  4. Remove bowl from saucepan. Turn of burner.
  5. Sift Flour and baking powder together, and carefully fold into the egg and sugar mixture.
  6. Melt butter and add milk either in a sauce pan on the stove or in a glass dish in the microwave (1 minute on high for the butter, then add the milk)
  7. Carefully add the milk and butter mixture to the dough.
  8. Grease or line with parchment paper a 9x13 inch baking dish and pour the dough into it.
  9. Place in preheated oven on the middle rack ca. 20 minutes or till a toothpick comes out clean.
  10. Prepare filling while cake is baking
  11. Mix filling Ingredients in a saucepan or in a glass dish and heat through, set aside till cake is baked.
  12. Turn oven op till 225 C or 450 F.
  13. Pour filling on top of the baked cake, and place back in the oven and bake ca. 5 minutes.
  14. Cool and serve.

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