Indulge in a moment of hygge (pronounced 'who-guh') with these comforting Scandi bakes by Brontë Aurell.

Danish dream cake

Droømmekage fra Brovst This Danish Dream Cake originates from Brovst, in Jutland. In 1965, a young girl baked her secret family recipe in a competition and won, and the cake has been a favourite of all Danes ever since. No wonder: it’s light and fluffy with a delicious coconut topping.

SERVES 10-12

3 free-range eggs 225g (8oz) caster sugar ½ tsp vanilla sugar 225g (8oz) plain flour 2 tsp baking powder 150ml (¼pt) whole milk 75g (2¾oz) butter, melted For the topping 100g (3½oz) butter 150g (3½oz) desiccated coconut 250g (9oz) dark brown sugar 75ml (2¾ fl oz) whole milk a pinch of salt

1 Preheat the oven to 190°C/Gas Mark 5. Grease and line a 23cm (9in) springform or round cake tin with baking parchment.

2 In the bowl of a stand mixer, whisk the eggs, caster sugar and vanilla sugar on a high speed for a few minutes, until white and light. Meanwhile, in a separate bowl, sift the flour and baking powder together.

3 Carefully fold the flour into the egg mixture. Mix the milk with the melted butter in a jug and carefully pour into the batter, folding it in until incorporated.

Pour the batter into the prepared cake tin.

4 Bake in the oven for 35-40 minutes, or until almost done (try not to open the oven door for the first 20 minutes of the total baking time).

5 To make the topping, put all the ingredients in a saucepan and gently melt together.