In our version of the Danish baked good known as drømmekage (dream cake), a light, fluffy vanilla cake meets a buttery coconut–brown sugar topping. The topping is spread onto the still-warm cake, then a brief stint under the broiler caramelizes the surface. When applying the topping, spoon it onto the cake’s edges, which are sturdier than its center, then spread inward to cover the entire cake. You will need a broiler-safe 9-by-13-inch baking pan for this recipe (note that neither nonstick nor Pyrex is considered broiler-safe). For slicing, use a serrated knife to make clean cuts. Wrapped well and stored at room temperature, leftovers will keep two days.