Danish Dream Cake (Drømmekage)

A traditional treat from Denmark! Drømmekage or Danish Dream Cake is a delicious, soft cake with coconut caramel on top. Don’t think its cloyingly sweet — nope.  Every bite has the right balance of sweetness from the cake and the topping.  Try it for your next coffee break!

(*This post contains some affiliate links)

They call this dream cake because they say it ‘tastes like a dream.’ Yep, I smiled too the first time I heard that. 🙂

You can make this on a standard springform round cake pan, but since they’re generally cut into squares, I find it easier to use a square cake pan.

If you’re thinking of making it as a sheet cake, that could also work, but you have to adjust this recipe. Otherwise, you will end up with a slightly thin layer of cake.

Regardless of what pan or tray you want to use, expect a delightfully tasty treat that’s excellent with coffee or tea.

Ingredients

WHAT TYPE OF BROWN SUGAR SHOULD I USE?

Muscovado, turbinado — it does not matter what type of brown sugar you use, as long as you make sure it’s completely dissolved before mixing with the coconut.

However, if you want the topping of your Drømmekage to be darker, you have to take the dark brown sugar.

Instructions

Start by preheating the oven to 180°C (350°F) and lining your cake pan with baking paper.

Sift and mix flour, vanilla sugar, and baking powder in a medium-sized bowl (photo 1).

Using a large mixing bowl, combine eggs with sugar.  Mix until creamy (photo 2).

Add the sifted dry ingredients, melted butter, and milk (photo 3).

Mix batter until thoroughly combined.

Pour batter into the lined cake pan (photo 4).

Tap the pan on top of the counter to remove bubbles.  Place the cake pan in the oven for about thirty minutes, or until the top turns golden.

At about ten minutes before you remove the cake out of the oven, start preparing the coconut caramel topping.

Using a small saucepan, melt butter over medium-low heat, and add milk (photo 5).

Add brown sugar. Mix until the sugar has completely dissolved while bringing it to a slow boil; then remove the pan from the heat.

Add desiccated coconut and mix to combine (photo 6).

Pour the coconut and sugar mixture on top of the cake (photo 7).

Use a spatula to level the coconut caramel on top of the cake (photo 8).

Place cake back in the oven for ten to fifteen minutes.

Set cake aside for coconut caramel to solidify (about twenty minutes).

Slice and serve.

Helpful tips

• Remember to use a baking sheet on top of your cake pan with some extra hanging on the sides.  It makes it easier to lift the cake out of the pan before slicing.

• You can use a metal whisk to mix if you don’t have a hand mixer.

• I use unsweetened coconut in this recipe.  If you are using sweetened ones, you might need to adjust the sugar in the topping to avoid making it too sweet.

• Be careful when taking the cake out of the oven for the last time.  The caramel on top is extremely hot, and the bubbles are completely normal.

WANT ANOTHER DANISH RECIPE? THEN YOU SHOULD TRY Danish Breakfast Buns (Rundstykker)!

OR IF YOU LIKE TO TRY MORE NORDIC DISHES, THEN YOU MIGHT LIKE THESE POSTS:

• Finnish Salmon Soup (Lohikeitto)
• Swedish Almond Tart
• Norwegian Christmas Bread (Julekake)
• Swedish Hash (Pyttipanna)

PERHAPS YOU WANT TO GET MORE IDEAS FOR CAKES? THEN JUMP STRAIGHT TO MY CAKES COLLECTION!