Introduction
Danish Dream Cake, or drømmekage, is a beloved traditional cake from Denmark, cherished for its soft, moist texture and rich, coconut topping.
This simple yet delicious cake combines the best of both worlds, with a light, buttery cake base and a sweet, coconut topping that crisps up to create a perfect contrast.
Known for its comforting flavors and simplicity, this cake is perfect for any occasion, whether it’s a family gathering, afternoon tea, or a special celebration.
Ingredients
For the Cake:
Butter (½ cup or 1 stick)
Whole milk (⅓ cup)
Eggs (3 large)
Granulated sugar (1 cup)
All-purpose flour (1 ¾ cups)
Vanilla extract (1 ½ teaspoons)
Baking powder (1 ¾ teaspoons)
Salt (¼ teaspoon)
For the Coconut Topping:
Butter (½ cup or 1 stick)
Brown sugar (1 cup)
Milk (2 tablespoons)
Vanilla extract (1 teaspoon)
Shredded sweetened coconut (2 cups)
Instructions
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to ensure the cake doesn’t stick.
In a medium saucepan, melt ½ cup of butter with ⅓ cup of milk over medium heat. Set aside to cool slightly.
In a large mixing bowl, whisk together the eggs and granulated sugar until smooth and creamy.
Gradually add in the cooled butter and milk mixture, followed by 1 ½ teaspoons of vanilla extract, stirring well to combine.
In another bowl, whisk together the all-purpose flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients.
mixing until fully incorporated and you have a smooth batter. Pour the batter into the prepared baking pan and spread it evenly.
Bake the cake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Once the cake is done, remove it from the oven and set it aside while you prepare the coconut topping.
To make the topping, melt the ½ cup of butter in a saucepan over medium heat. Add the brown sugar.
2 tablespoons of milk, and 1 teaspoon of vanilla extract, stirring until the sugar dissolves and the mixture begins to bubble.
Stir in the shredded coconut and cook for an additional 1-2 minutes. Pour the coconut mixture over the baked cake, spreading it evenly across the surface.
Return the cake to the oven and bake for another 10-12 minutes, or until the topping is golden brown and bubbly.
Once done, remove the cake from the oven and allow it to cool in the pan. Slice into squares and serve.
How to Make
To make Danish Dream Cake, begin by preparing your ingredients. Start by preheating the oven to 350°F (175°C) and greasing a 9×13-inch baking pan.
Then, in a medium saucepan, melt ½ cup of butter with ⅓ cup of milk over medium heat. Once melted, set it aside to cool slightly.
In a large bowl, whisk together 3 eggs and 1 cup of granulated sugar until the mixture is smooth and creamy.
Add in the cooled butter and milk mixture, followed by the vanilla extract. Stir until well combined.
Next, in a separate bowl, mix together the dry ingredients—1 ¾ cups of flour, 1 ¾ teaspoons of baking powder, and ¼ teaspoon of salt.
Gradually add these dry ingredients into the wet mixture and stir until smooth and no lumps remain.
Pour the batter into your prepared baking pan, ensuring that it is evenly spread out. Bake the cake in the oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
While the cake bakes, prepare the coconut topping by melting ½ cup of butter in a saucepan. Add 1 cup of brown sugar, 2 tablespoons of milk, and 1 teaspoon of vanilla extract.
stirring until the sugar dissolves and the mixture begins to bubble. Stir in the 2 cups of shredded coconut and cook for an additional 1-2 minutes before removing from the heat.
Once the cake is done, remove it from the oven and pour the coconut topping evenly over the cake.
Return the cake to the oven and bake for another 10-12 minutes, until the topping is golden and bubbly.
Remove from the oven and allow the cake to cool before slicing and serving. Enjoy your Danish Dream Cake!
Variations
There are many ways you can make this cake your own by experimenting with different ingredients.
One variation could be adding a handful of chopped nuts, such as pecans or almonds, to the coconut topping for added texture and flavor.
If you prefer a less sweet cake, you can reduce the amount of sugar in the topping by half.
or use a sugar substitute like stevia or monk fruit. Another option is to use unsweetened shredded coconut for a less sugary result.
For a richer flavor, try adding a tablespoon of dark rum or spiced rum to the coconut topping.
The rum pairs beautifully with the sweetness of the coconut and adds a depth of flavor that is sure to impress.
If you love fruit, consider adding a layer of fruit underneath the coconut topping. Fresh berries, sliced apples, or even thinly sliced bananas work wonderfully and complement the richness of the cake.
For a dairy-free version, substitute the butter with coconut oil and use almond milk in place of whole milk.
This can give the cake a slightly different flavor while still maintaining its moist texture.
For a gluten-free variation, substitute the all-purpose flour with a gluten-free flour blend, ensuring.
that it includes xanthan gum for the best texture. You may need to adjust the baking time slightly, so keep an eye on the cake while it bakes.
If you’re looking for an extra burst of flavor, you could incorporate a bit of citrus zest, like lemon or orange, into the cake batter for a refreshing twist that pairs nicely with the coconut topping.
Tips
For the best texture, make sure the butter and milk are slightly cooled before adding them to the egg and sugar mixture. This helps prevent curdling and ensures a smooth batter.
To prevent the cake from sticking to the pan, make sure to grease the pan thoroughly and lightly flour it after greasing.
Alternatively, you can line the pan with parchment paper for easy removal.
If you’re short on time, you can prepare the cake batter in advance and store it in the fridge for up to a day before baking. This can help save time on the day you plan to serve the cake.
For a crispier coconut topping, bake it for a few extra minutes, but be careful not to let it burn. Keep an eye on it to achieve the perfect golden brown color.
To ensure even mixing of the dry ingredients into the wet, consider sifting the flour, baking powder, and salt together before adding them to the batter. This will prevent any lumps from forming.
If you’re not a fan of coconut, you can replace the coconut topping with a simple crumb topping or a layer of frosting, but the traditional coconut topping is what makes this cake so special.
Always let the cake cool completely before cutting into it. This will allow the coconut topping to set properly and ensure cleaner slices.
Conclusion
Danish Dream Cake is a wonderfully simple yet decadent dessert that brings comfort and joy with every bite.
Its combination of moist cake and a crispy coconut topping makes it a true crowd-pleaser, perfect for any occasion.
Whether you stick to the traditional recipe or experiment with your own variations, this cake is sure to become a favorite in your baking repertoire.