Drømmekage, also known as Danish Dream Cake, is a sweet and simple Scandinavian dessert. This vanilla sponge cake is covered with a caramelised coconut topping that has crispy edges, a crackly top, and a gooey centre. This dessert reminds me a bit of pouding chômeur, a Québécois classic, due to its sweet caramel undertones, sponge cake base and gooeyness. A slice of this Danish dream cake pairs so well with an afternoon cup of tea.

‍

‍

‍

‍

‍

Tips

‍

Coconut

The topping for this cake is quite sweet. I used sweetened shredded coconut, but I think this recipe would also turn out well with the unsweetened kind.

‍

Baking Time

This cake is a bit particular since it goes in the oven twice. Since all our ovens are unique and finicky in their own way, I highly recommend you use an oven thermometer and keep an eye on your bake. I baked the cake for 35 minutes, and then returned it to the oven with the topping for an additional 15 minutes. These baking times might vary for you, especially if you opt for a different kind of baking pan (I used an 8-inch round springform pan). I was looking for a crispy coconut edge, a crackly top, and a slightly gooey centre.

‍

‍

‍

‍

‍

Ingredients

‍

Large eggs

Granulated sugar

Pure vanilla extract

All-purpose flour

Baking powder

Unsalted butter

Whole milk

Sweetened shredded coconut

Dark brown sugar

salt

‍

‍

‍

Equipment

‍

Kitchen scale

Oven thermometer

8 inch round springform pan

Parchment paper

Medium saucepan

Small Bowl

Whisk 

Stand-mixer fitted with a whisk attachment

Spatula

Measuring cup

1 tsp

‍

‍

‍

‍

Bon appétit!
xo

Ariane

‍

‍

‍

‍