Cakes & Bread
Drømmekage (Danish Dream Cake) with Caramel Coconut Topping
Prep
20 min
Cook
35 min
Servings
12
Level
Medium
Drømmekage, or "dream cake," is a classic Danish sponge cake with a soft, fluffy texture, topped with a sticky-sweet and savory caramel coconut topping. This cake has been a favorite among Danish families since the 1960s because it's simple to make yet delivers spectacular results. The combination of soft sponge cake and a crisp caramel coconut topping on top makes every bite feel luxurious.
🧂 Ingredients
🍽️ Servings: 12
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 3 eggs
- 200 grams granulated sugar
- 250 grams all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 150 ml whole milk
- 50 grams unsalted butter, melted
- 1 tsp vanilla extract
- 100 grams unsalted butter (for topping)
- 150 grams brown sugar (for topping)
- 100 grams desiccated coconut
- 3 tbsp whole milk (for topping)
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👩🍳 Instructions
- 1 Preheat the oven to 350°F (180°C). Prepare an 8x8-inch (20x20 cm) square pan or a 22 cm (about 8.5-inch) round pan, grease with butter, and line with parchment paper.
- 2 In a large bowl, beat the eggs and granulated sugar with a mixer on high speed for 3-4 minutes until the mixture is fluffy, pale, and thick enough to leave a ribbon trail.
- 3 Sift the flour, baking powder, and salt into another bowl and mix well.
- 4 Gradually add the flour mixture into the egg mixture, gently folding with a spatula using the folding technique so the air in the batter isn't lost.
- 5 Mix the milk, melted butter, and vanilla in a small bowl, then pour into the batter, stirring gently until fully combined and smooth.
- 6 Pour the batter into the prepared pan and smooth out the surface.
- 7 Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- 8 While the cake is baking, make the topping: heat the butter, brown sugar, and milk in a small saucepan over medium heat, stirring constantly until the sugar dissolves and the mixture gently simmers for 2-3 minutes.
- 9 Remove from heat, add the desiccated coconut to the caramel mixture, and stir until the coconut is fully coated.
- 10 Once the cake is done, remove it from the oven and pour the caramel coconut topping over the surface, spreading evenly while the cake is still warm.
- 11 Switch the oven to broil, then broil the cake for 3-5 minutes more until the caramel coconut topping is bubbly and golden brown. Keep a close eye on it so it doesn't burn.
- 12 Remove the cake from the oven and let it cool in the pan for 15-20 minutes before slicing and serving.
💡 Tips
• Make sure the eggs are at room temperature before beating so the batter can rise to its full volume.
• When pouring the caramel topping over the warm cake, work quickly and spread it evenly, since the caramel thickens fast.
• Keep a close watch during broiling, as the sugar in the topping can burn within seconds.
• Store the cake in an airtight container at room temperature; it will keep for up to 3 days and tastes even better on the second day.
📊 Nutrition Facts / serving
285 kkal
Calories (kcal)
4 gramg
Protein
14 gramg
Fat
37 gramg
Carbs
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