To better synchronize the downtime in this recipe, start making the vanilla-infused cream first about one hour before you preheat your oven to get that wonderful vanilla flavor in your cake. 

As soon as the cake goes in the oven, you need immediately, without delay start making the coconut topping as it takes time to melt it all together.

For this recipe, make sure to use the right size sheet pan; it has to be a large sheet pan that is 30 x 40 cm (12 x 16-inches) for the best result. 
 

Vanilla Infused cream 
 

• Prepare the vanilla-infused cream one hour before you start making the cake batter.
   
• Pour 300 grams heavy cream into a medium-sized saucepan. Cut open the vanilla bean and scrape out the seeds, adding them to the cream. Trow in the vanilla bean pod for extra flavor.
   
• Place the saucepan over low heat to start warming up the cream and infusing it with the vanilla. Increase the heat of the cream mixture, bringing it just to a simmer. Don't let it simmer for long, as the cream will start to evaporate. 
   
• Remove from heat, cover, and let steep for 1 hour if time permits; otherwise, proceed as directed.
   

Danish Vanilla Dream Cake
 

• Thirty minutes or longer before baking, adjust the oven rack to the middle position and preheat the oven to 190C°/ 375F°; for this recipe, I prefer using the fan setting "up and down." If you don't have the fan option, Use the same temperature, 190C°/ 375F° on the regular setting "up and down," which might take 5 minutes longer, remember every oven varies, be sure to check for doneness after 20 minutes; and don't go strictly by cooking time.
   
• Do keep in might that you first need to bake the vanilla cake without the coconut topping when you take the cake out of the oven. You need to adjust the oven rack to the top and turn the oven up to 220C°/ 425F°. to bake it for 5 minutes more to get that gooey caramelized top. 
   
• Grease a 30 x 40 cm (12 x 16-inches) sheet pan with softened butter, then line it with parchment paper and grease the parchment paper with a little more softened butter. Set aside for now. 
   
• In a medium bowl, combine 375-gram all-purpose flour, 18 grams baking powder, and a pinch of fine sea salt; give it a quick whisk, then sift twice! Set aside for now.
   
• Make sure your eggs are at room temp; The temperature should be -ideally 20-22C° / 68-72F°. 
   
• Place the six egg whole uncracked eggs in a bowl of warm tap water for 5 minutes before cracking; this step will help to whip them into full, fluffy peaks and slightly lukewarm eggs will dissolve all of the sugar much better. If your eggs still feel kind of cold after 5 minutes, Change the warm tap water and leave it for a few minutes more.
   
• In a bowl of a stand mixer fitted with the whisk attachment, add 475-gram white sugar, preferably superfine sugar, 300 grams of lukewarm eggs ( about 6 large eggs). and one or two teaspoon vanilla bean paste.
   
• Whip the egg mixture on low speed for one minute to dissolve the sugar. Then turn the speed up to medium-high speed ( and never on high speed) until triple in volume, very pale yellow in color, practically white and mousselike, and thick in texture. Lift the whisk attachment to check the texture. The batter should fall in a slow, thick ribbon and take a couple of seconds to disappear. 
   
• It is important to whip the eggs for at least 8 to 10 minutes, or sometimes even longer! Set a timer for 8 minutes and check. It is important not to whip at high speed, or else very big bubbles will be created. Having the mixer at the medium-high speed at all times will create a better lift for your cake.
   
• Meanwhile, while your eggs are whipping up into a fluffy cloud, without delay, add 125 grams of diced salted or unsalted butter to the vanilla-infused cream, and reheat the mixture until the butter is just almost melted. You want the mixture to be slightly warm but not super hot. Discard the vanilla bean, and scrape flavorful gooey vanilla seeds back into the cream mixture; give it a quick whisk and set aside while you check on your cake batter mixture.
   
• When done, stop the mixer; Remove the bowl from the mixer, sift in one-third of the flour mixer over the egg foam; then fold it in gently with a balloon whisk until well incorporated. A well-incorporated flour will protect the egg foam from deflating when you add the melted butter and heavy cream. Repeat the same process twice, each time with one-third flour until just incorporated. It will be a thick batter.
   
• Pour all of the slightly warm butter and cream mixture into the bowl; fold in with the balloon whisk, using gently but decisive folding strokes, until the cake batter is well mixed but still fluffy. Scrape the side and the bottom of the bowl.
   
• Pour the cake batter into the prepared sheet pan and, using an offset spatula, spread it in an even layer, making sure that it reaches into the corners.
   
• Bake for 20 minutes, or until the top of the cake is firm, and a skewer inserted in the center comes out clean. Be sure to check for doneness after 20 minutes, try not to open the oven door for the first 20 minutes, and don't go strictly by cooking time. If you have not used the fan option, the cake most likely needs a few extra minutes. 
   
• As soon as the cake goes in the oven, immediately without delay, start to make the topping; melt 200 grams of salted butter in a large saucepan over medium heat; as soon as the butter is melted, add 300 grams of white sugar, preferably superfine sugar (or brown sugar), A large pinch of fine sea salt, 300 grams of desiccated dried shredded coconut, two teaspoons vanilla bean paste and 200-gram heavy cream, gently melt it together until it looks like porridge. Make sure to stir at all times, or it can easily burn. Remove from the stove.
   
• When the cake is done, first make sure the top is firm, or your cake could collapse in the middle when you add the coconut topping. Remove the warm cake from the oven, Imeddiatelty adjusts the oven rack to the top, and adjust the oven temperature to 220C°/ 425F°.
   
• Meanwhile, while the oven is getting to the right temperature, carefully spread the warm vanilla coconut topping all over the cake using an offset spatula or the back of a spoon; take your time here. Then return the warm cake to the oven and bake for 5 minutes more or until the top is slightly caramelized.
   
• Carefully remove the very warm cake from the oven, be careful. The top is like warm caramel candy. You can burn yourself easily.
   
• Leave the cake to cool in the sheet pan until cool, or you will burn your hands if you cut the cake before that.
   
• When the cake is still slightly warm after about 15 minutes, Cut the cake to the preferred size, and enjoy it is so delious.
   
• I enjoy eating this cake while it is still lukewarm.
   
•  This cake stays moist and tender for days. Make sure to cover it with foil or plastic wrap and keep it at room temp for up to 4 days.