This traditional Danish Dream Cake is so perfect! Airy, moist sponge cake with caramelized coconut topping will become one of your favorite cakes from the first bite!
Danish Dream Cake, or Drømmekage is a traditional cake from Denmark most famous for its soft and moist texture, which is complemented by a caramelized coconut topping.
Making Danish Dream Cake is relatively easy, and the ingredients are simple. The cake batter is made with flour, sugar, eggs, melted butter, and milk. The topping is made with shredded coconut, brown sugar, and more butter. The cake is then baked in the oven until it is golden brown and the topping is caramelized. The end result is a cake that is sweet, but not overly so, and has a perfect balance of flavors and textures.
I have always been fascinated by the history of Danish Dream Cake (Drømmekage). This delicious cake has been a part of Danish culture for decades (one of its most famous cakes), and its origins can be traced back to the small town of Hjallerup in the western part of Denmark.
According to TasteAtlas, the cake was first created in 1960 by a woman named Jytte Andersen, who entered a cake-baking competition organized by a large Danish food company. Her recipe was so good that it won the competition, and the rest is sweet history.
The cake was originally called Østergaardskagen, after the farm where Andersen’s grandmother had grown up. Later on, it became known as Drømmekage, which means “dream cake” in Danish. Some people believe that the name comes from the fact that the cake tastes like a dream.
Since then, Danish Dream Cake has become one of Denmark’s most beloved desserts. It is often served at special occasions such as birthdays, weddings, and holidays, Christmas especially.
It is so easy to make this Danish Dream cake. You probably already have most of the ingredients in your fridge/ pantry. Just add some unsweetened shredded coconut on your next grocery shopping list and you are ready to make it!
- eggs – just regular size eggs at room temperature
- granulated sugar
- vanilla essence (or vanilla sugar if you don’t have essence)
- all purpose flour
- baking powder
- milk – whole milk or full fat milk
- butter, melted
- more butter
- unsweetened shredded coconut
- dark brown sugar
- more whole milk
How to make Danish Dream Cake
1. First, I preheat the oven to 375F/ 190C and butter and flour a 3 inch deep, 9 inch springform pan.
2. Then, in a small saucepan, I combine the milk with 6 tablespoons butter and heat over low heat until the butter melts, then remove from the heat and set aside allowing to cool down.
3. In a large bowl, using a hand mixer, whisk eggs, sugar and vanilla essence on high speed for 4-5 minutes, until the mixture becomes white and fluffy. Add flour and baking powder and whisk to incorporate them. Pour milk/butter mixture into the egg mixture batter folding it in until incorporated. Pour the batter into the prepared cake pan and place on a baking paper-lined baking sheet.
4. Bake in preheated oven for 35 – 40 minutes or until almost done.
5. While the cake is in the oven baking, I start making the delicious mixture of coconut, butter and sugar topping.
6. In a medium saucepan, melt the butter, add milk and brown sugar and cook for a minute. Add shredded coconut and mix it well.
7. Remove the cake from the oven and carefully spread the topping all over the cake.
8. Turn up the heat to 400F/ 200C. Return the cake to the oven and bake for another 5-10 minutes until the topping is bubbling and the coconut begins to toast on top.
9. Remove from oven and allow the cake cool before serving.
I was so curious how it tastes from the minute I read the recipe. Not to mention, I was convinced that this cake needs something to go with…some custard maybe. Boy, how wrong was I?!
This Danish dream cake is so perfect without anything else.
My first bite and I knew that I will not be able to stop myself from devouring it.
It may look simple and I totally understand if you’re thinking now…what can be so special about it?
It is divine! Every bite.
Airy. Sweet. Moist.
and the caramelized coconut topping…OMG!
How to Store the Cake
When it comes to storing Danish Dream Cake, there are a few things to keep in mind to ensure that it stays fresh and delicious for as long as possible:
- Firstly, it’s important to let the cake cool down completely before storing it. If you try to store a warm cake, it will create condensation inside the container, which can make the cake soggy and unappetizing.
- Once the cake has cooled, I like to just add a tea towel over it and store it in the pantry if I am planning to finish it the next day
- If you’re planning on storing the cake for more than a day or two, it’s best to keep it in the fridge. Simply place the wrapped cake in an airtight container and store it in the fridge until you’re ready to enjoy it again.
- If you’re storing the cake for an extended period of time, you can also freeze it. Again, make sure the cake is completely cooled before wrapping it in plastic wrap and placing it in an airtight container. You can then freeze the cake for up to three months. When you’re ready to enjoy the cake again, simply take it out of the fridge or freezer and let it come to room temperature before serving. This will help restore its texture and flavor.
Frequently Asked Questions
How do you make Danish Dream Cake?
To make Danish Dream Cake, you will need to make an incredibly moist sponge cake and then top it with a sweet coconut caramel topping. The sponge cake is made with flour, sugar, eggs, and milk, while the topping is made with butter, sugar, shredded coconut, and heavy cream. The cake is baked in the oven until golden brown and then topped with the caramel mixture.
What are some variations of Danish Dream Cake?
While the traditional Danish Dream Cake is made with a coconut caramel topping, there are many variations of this cake. Some people like to add nuts or chocolate chips to the topping, while others prefer to add fruit or jam to the cake. You can also experiment with different flavors of cake, such as chocolate or vanilla, to create your own unique version of Danish Dream Cake.
Can Danish Dream Cake be made vegan?
Yes, Danish Dream Cake can be made vegan by using plant-based milk and butter substitutes in the cake batter, and coconut cream instead of heavy cream in the topping. For a vegan Danish Dream Cake recipe, check out this vegan version.
What is the difference between Danish Dream Cake and Brunsviger?
While both Danish Dream Cake and Brunsviger are traditional Danish cakes, they are quite different. Danish Dream Cake is a sponge cake topped with a sweet coconut caramel butter mixture topping, while Brunsviger is a yeast cake topped with a brown sugar and butter glaze. Brunsviger is typically served for breakfast or brunch, while Danish Dream Cake is a popular dessert.
What are some traditional Danish cakes besides Dream Cake?
Denmark has a rich tradition of baking, and there are many other delicious Danish cakes to try besides Dream Cake. Some popular options include Kransekage, a ring-shaped almond cake that is often served at weddings and other special occasions, and Æblekage, a layered apple cake that is typically served with whipped cream. Another classic Danish cake is the Kringle, a sweet pastry filled with marzipan and raisins.
More Christmas Dessert recipes that you’ll love
- Peppermint Meringue Cookies
- Peppermint Candy Cane Ice Cream
- Chocolate Christmas Tree Edible Piñata
- Cranberry Bundt Cake
- Mini Panettone (traditional Italian dessert for Christmas)
- Best German Christmas Cookies
- Kifli Cookies (traditional Hungarian Christmas treats)
- 3 eggs
- 1 cup sugar
- 1 teaspoon vanilla essence
- 1 3/4 cup all purpose flour
- 2 teaspoons baking powder
- 6 tablespoons whole milk
- 6 tablespoons butter, melted
- 1 stick, 115g butter
- 1 1/2 cup unsweetened shredded coconut
- 1 cup dark brown sugar
- 3 tablespoons whole milk
- Preheat the oven to 375F/ 190C.
- Butter and flour a 3 inch deep, 9 inch springform pan.
- In a small saucepan, combine milk with 6 tablespoons butter and heat over low until the butter melts, then remove from the heat and allow to cool down.
- In a large bowl, using a hand mixer, whisk eggs, sugar and vanilla essence on high speed for 4-5 minutes, until the mixture becomes white and fluffy. Add flour and baking powder and whisk to incorporate them. Pour milk/butter mixture into the cake batter, folding it in until incorporated. Pour the batter into the prepared springform pan and place on a baking paper-lined baking sheet.
- Bake for 35–40 mins or until almost done.
- While the cake is baking, make your topping.
- In a medium saucepan, melt the butter, add milk and brown sugar and cook for a minute. Add shredded coconut and mix it well.
- Remove the cake from the oven and carefully spread the topping all over the cake.
- Turn up the heat to 400F/ 200C. Return the cake to the oven and bake for another 5-10 minutes until the topping is bubbling and the coconut begins to toast on top.
- Remove from oven and allow to cool before eating.
Amount Per Serving: Calories: 486Total Fat: 27gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 100mgSodium: 264mgCarbohydrates: 59gFiber: 3gSugar: 39gProtein: 6g