Can I make this cake ahead of time?
Yes, Drømmekage is excellent made a day in advance, allowing the flavors to meld.
DESSERT
Danish Drømmekage (Dream Cake) with Coconut Caramel Topping
This classic Danish Drømmekage, or "Dream Cake," features a light, fluffy vanilla sponge cake crowned with a rich, caramelized coconut topping. It's a beloved treat perfect for fika or any sweet occasion.
HOW TO MAKE IT
Let's cook.
01
Whisk together 175 grams all-purpose flour, 175 grams granulated sugar, 2 teaspoons baking powder, and 1/4 teaspoon salt in a large bowl.
02
In a separate bowl, whisk 2 large eggs, 100 ml milk, 75 grams melted unsalted butter, and 1 teaspoon vanilla extract until combined. Pour the wet ingredients into the dry ingredients and mix until just combined, being careful not to overmix.
03
Pour the cake batter into a greased and floured 9x13 inch (23x33 cm) baking dish. Bake at 350°F (175°C) for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
04
While the cake bakes, prepare the topping: In a small saucepan, melt 100 grams unsalted butter over medium heat. Stir in 100 grams brown sugar and 50 ml milk. Bring to a gentle simmer, stirring constantly, for 2 minutes until the sugar dissolves.
05
Remove the saucepan from heat and stir in 150 grams shredded coconut until well combined.
06
Once the cake is baked, remove it from the oven. Spread the coconut caramel topping evenly over the warm cake. Return the cake to the oven and bake at 350°F (175°C) for an additional 10-12 minutes, or until the topping is golden brown and bubbly.
07
Let the cake cool completely on a wire rack before slicing and serving.
About This Recipe
This classic Danish Drømmekage, or "Dream Cake," features a light, fluffy vanilla sponge cake crowned with a rich, caramelized coconut topping. It's a beloved treat perfect for fika or any sweet occasion.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra rich flavor, use full-fat coconut milk instead of regular milk in the topping. Ensure your shredded coconut is unsweetened to control the sweetness of the final cake.
Easy Substitutions
You can substitute almond extract for vanilla extract for a slightly different flavor profile. If you don't have brown sugar, you can use granulated sugar, but the caramel flavor will be less pronounced. For a gluten-free version, use a 1:1 gluten-free baking flour blend.
Storage & Reheating
Store Danish Drømmekage in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. It can also be frozen for up to 2 months; thaw at room temperature before serving.
Serving Suggestions
Serve slices of Drømmekage with a cup of coffee or tea for a traditional Danish 'hygge' experience. It's also delicious with a scoop of vanilla ice cream or a dollop of whipped cream. A sprinkle of toasted almonds on top before serving adds extra crunch.
Common Mistakes
Overmixing the cake batter can lead to a tough cake, so mix until just combined. Overbaking the cake initially will result in a dry cake, so watch it carefully. Not spreading the topping while the cake is warm can make it harder to spread evenly and prevent it from adhering properly. Burning the coconut topping is also a common mistake, so keep a close eye on it during the final bake.
Frequently Asked Questions
What kind of shredded coconut should I use?
Unsweetened shredded coconut is recommended to balance the sweetness from the sugars in the cake and topping.
Can I use a different size baking dish?
A 9x13 inch (23x33 cm) dish is ideal for the specified baking times and cake thickness. Adjust baking times if using a different size.
MORE TO KNOW
The key to a perfect Drømmekage is not to overbake the cake base initially, as it will go back into the oven with the topping. The topping should be spread while the cake is still warm, allowing it to meld beautifully with the cake and create that signature gooey, caramelized layer. If your topping seems too thick, a tiny splash more milk can help achieve the right consistency.
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