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Danish Dream Cake (Drømmekage) – A Soft Vanilla Sponge with a Rich Coconut Caramel Topping
About Danish Dream Cake (Drømmekage)
Danish Dream Cake, known in Denmark as Drømmekage, is a beloved classic that has been baked in Danish homes for generations. This cake is famous for its light and fluffy vanilla sponge base topped with a warm, buttery coconut caramel layer that soaks slightly into the cake as it bakes. The result is a dessert that is soft, moist, and rich all at once, offering a perfect balance between simplicity and indulgence.
Drømmekage is traditionally baked in a rectangular pan and cut into generous squares, making it ideal for sharing. It is often served with coffee or tea and enjoyed as an everyday cake rather than a formal dessert. Despite its humble appearance, the contrast between the tender sponge and the chewy, golden topping makes this cake truly unforgettable.
Ingredients You Will Need
For the Cake Batter:
• 2 cups (250 g) all-purpose flour
• 1 ¼ cups (250 g) granulated sugar
• 1 teaspoon baking powder (5 g)
• ½ teaspoon baking soda (2.5 g)
• ½ teaspoon salt (3 g)
• 2 large eggs, at room temperature (about 100 g without shells)
• ¾ cup (180 ml) whole milk
• ½ cup (120 g) unsalted butter, melted and slightly cooled
• 1 teaspoon vanilla extract (5 ml)
For the Coconut Topping:
• ½ cup (100 g) unsalted butter
• ¾ cup (150 g) light brown sugar
• ¼ cup (60 ml) whole milk or heavy cream
• 1 ½ cups (120 g) sweetened shredded coconut
Preparing the Cake Batter
Begin by preheating the oven to 350°F (175°C). Grease and line a rectangular baking pan with parchment paper to ensure easy removal after baking.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and granulated sugar until evenly combined. This step ensures that the leavening agents are well distributed throughout the batter.
In a separate bowl, beat the eggs lightly. Add the milk, melted butter, and vanilla extract, mixing until smooth and cohesive.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter should be smooth and slightly thick, with no visible streaks of flour. Avoid overmixing, as this can result in a dense cake.
Baking the Sponge Layer
Transfer the batter into the prepared baking pan and spread it evenly with a spatula. Place the pan in the preheated oven and bake for approximately 20 to 25 minutes, or until the cake is lightly golden and a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the coconut topping so it is ready to add while still warm.
Making the Coconut Caramel Topping
In a saucepan over medium heat, melt the butter. Add the brown sugar and milk or cream, stirring constantly until the sugar dissolves and the mixture becomes smooth and glossy.
Remove the saucepan from heat and stir in the shredded coconut until fully coated. The mixture should be thick, sticky, and evenly textured.
Adding the Topping and Finishing the Cake
Once the sponge layer is baked, remove the pan from the oven. Carefully spread the warm coconut topping evenly over the surface of the cake, reaching all edges.
Return the cake to the oven and bake for an additional 10 to 15 minutes. During this time, the topping will bubble, caramelize slightly, and turn a beautiful golden brown.
When finished, remove the cake from the oven and allow it to cool in the pan. As it cools, the topping will set slightly while remaining soft and chewy.
Serving Suggestions
Danish Dream Cake is traditionally served in squares and enjoyed with a cup of coffee or tea. It can be served slightly warm for a softer topping or at room temperature for a firmer texture.
For an extra indulgent treat, serve the cake with a spoonful of whipped cream or a scoop of vanilla ice cream. However, it is just as satisfying on its own.
Helpful Tips You Must Know
Do not overbake the sponge layer before adding the topping. It should be just set so it can absorb some of the caramel mixture without drying out.
Spread the topping evenly to ensure consistent caramelization across the entire cake.
Allow the cake to cool slightly before cutting, as the topping will be very hot immediately after baking.
Storage and Shelf Life
Store Danish Dream Cake in an airtight container at room temperature for up to three days. The cake remains moist and flavorful as the topping continues to soften.
For longer storage, refrigerate the cake for up to five days. Bring it to room temperature before serving for the best texture and flavor.