🇩🇰 Danish Dream Cake (Drømmekage)
A Buttery Vanilla Sponge Topped with a Heavenly Coconut-Caramel Layer
If you’ve ever dreamed of a cake that’s both soft and buttery on the inside yet crowned with a caramelized coconut topping, then you’re about to fall in love with the Danish Dream Cake, or as the Danes call it, Drømmekage.
This beloved Scandinavian dessert dates back to the 1960s, when a young girl won a national baking competition in Denmark with her grandmother’s recipe — and the world has been obsessed ever since. The contrast between the tender vanilla sponge and the gooey, toasty coconut topping is pure magic.
It’s the perfect cake for coffee breaks, tea time, or cozy weekend baking. Let’s dive into this dreamy delight that truly lives up to its name!
Ingredients
For the Sponge Cake:
- 1 cup (225g) granulated sugar
- 4 large eggs (room temperature)
- 1 ½ cups (190g) all-purpose flour
- 2 tsp baking powder
- 1 tsp pure vanilla extract
- ½ cup (115g) unsalted butter
- ½ cup (120ml) whole milk
- Pinch of salt
For the Coconut Caramel Topping:
- Âľ cup (170g) brown sugar (light or dark, depending on your flavor preference)
- ½ cup (115g) unsalted butter
- ½ cup (120ml) whole milk
- 1 ½ cups (120g) sweetened shredded coconut
- Tip: The brown sugar and butter create a caramel-like base that soaks into the top of the cake, while the coconut adds a slightly chewy, toasty texture. It’s what makes this cake unforgettable!
Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch (or 23×33 cm) baking pan with parchment paper.
Step 2: Make the Cake Batter
In a large mixing bowl, whisk together the eggs and sugar until pale, thick, and slightly fluffy — about 3–4 minutes using an electric mixer. This step is key to giving the cake its light, airy texture.
In a separate bowl, combine the flour, baking powder, and salt.
In a small saucepan, melt the butter over low heat, then add the milk and warm gently (do not boil).
Pour the warm butter-milk mixture into the egg and sugar mixture, stirring continuously. Add the vanilla extract, then gently fold in the dry ingredients until smooth and well combined.
Step 3: Bake the Sponge
Pour the batter into your prepared pan and spread evenly with a spatula. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean and the top is lightly golden.
While the cake bakes, prepare the caramel-coconut topping — timing is important, as you’ll add it right away when the cake comes out of the oven!
Step 4: Make the Caramel Coconut Topping
In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar and milk, and bring the mixture to a gentle boil.
Once it starts to bubble, stir in the shredded coconut and cook for 2–3 minutes, stirring constantly, until thick and glossy.
Pro Tip: The topping should resemble a thick caramel with coconut flakes suspended in it — not too runny, but spreadable.
Step 5: Add the Topping and Finish Baking
When the cake comes out of the oven, immediately spread the warm coconut mixture evenly over the top.
Return the cake to the oven and bake for an additional 8–10 minutes, until the topping is bubbling and golden brown. Keep an eye on it — the sugar can caramelize quickly!
Step 6: Cool and Serve
Remove from the oven and let the cake cool in the pan for at least 30 minutes. As it cools, the topping will firm up slightly, creating that signature caramelized crunch that contrasts beautifully with the soft cake beneath.
Slice into squares or rectangles and serve warm or at room temperature.
Serving Suggestion: Pair with a cup of hot coffee or tea for the ultimate Scandinavian treat.
Storage & Make-Ahead Tips
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keeps up to 5 days when refrigerated; just bring to room temperature before serving.
- Freezer: Freeze individual slices wrapped in plastic and foil for up to 2 months. Thaw at room temperature or warm in the oven for a few minutes.
Why You’ll Love This Danish Dream Cake
- Incredibly moist texture: The warm milk and butter mixture gives the cake a tender, velvety crumb.
- Caramel-coconut topping: Sweet, sticky, and slightly crunchy — pure perfection.
- Quick and easy: Ready in about an hour with simple ingredients you probably already have at home.
- A global favorite: Though Danish in origin, it’s loved worldwide for its simplicity and irresistible flavor.
Variations & Customizations
- Nutty twist: Add ½ cup of chopped almonds or pecans to the coconut topping.
- Spiced version: Stir a teaspoon of cinnamon or cardamom into the batter for a warm, aromatic flavor.
- Mini dream cakes: Bake in cupcake tins for single servings — reduce bake time to 15 minutes for the cake and 5 minutes for the topping.
- Chocolate drizzle: For a modern touch, drizzle melted dark chocolate over the cooled cake.
Frequently Asked Questions (FAQ)
Q: Why is it called a “Dream Cake”?
A: Because it’s so light, fluffy, and heavenly that it tastes like a dream! The name Drømmekage literally means “dream cake” in Danish.
Q: Can I use unsweetened coconut?
A: Yes, but the topping will be slightly less sweet. If you prefer a traditional flavor, use sweetened shredded coconut.
Q: My topping is too runny — what did I do wrong?
A: It probably didn’t cook long enough on the stove. Make sure it thickens before spreading it on the cake.
Q: Can I make this cake ahead?
A: Absolutely! The flavors actually improve overnight as the topping slightly soaks into the sponge.
Final Thoughts
The Danish Dream Cake is the definition of cozy baking — easy, comforting, and oh-so-delicious. With its soft vanilla base and rich, caramelized coconut topping, it’s a cake that brings joy to every occasion.
Whether you’re serving it for dessert, coffee time, or a cozy Sunday afternoon treat, this cake is sure to become a family favorite. One bite, and you’ll see why it’s been adored in Denmark for generations! 🇩🇰