Description
Discover the classic Danish Dream Cake (Drømmekage) — a soft, buttery sponge cake topped with rich caramelized coconut. Perfect for coffee breaks, celebrations, or cozy afternoons. Easy, delicious, and truly dreamy!
Ingredients
For the Sponge Cake:
- 1½ cups (180g) all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- 3 large eggs
- 1 cup (200g) granulated sugar
- 1 tsp vanilla extract
- ½ cup (125ml) milk
- ½ cup (115g) unsalted butter
For the Coconut Caramel Topping:
- ¾ cup (150g) brown sugar
- ¾ cup (75g) shredded coconut
- ⅓ cup (75g) unsalted butter
- ¼ cup (60ml) milk
Instructions
- Preheat the oven: Set to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
- Prepare the batter: In a large bowl, whisk eggs and sugar until light and fluffy. Add vanilla extract.
- Combine milk and butter: Melt butter, mix with milk, and gradually add to the egg mixture while stirring.
- Add dry ingredients: In another bowl, whisk flour, baking powder, and salt. Gently fold the dry ingredients into the wet mixture until smooth.
- Bake the cake: Pour batter into the pan and bake for 20–25 minutes or until a toothpick inserted comes out clean.
- Prepare the topping: While the cake bakes, melt butter in a saucepan. Stir in brown sugar, milk, and shredded coconut. Cook until thick and glossy.
- Add topping and bake again: Remove the cake from the oven, spread the topping evenly, and return it to bake for another 5–10 minutes until golden and bubbling.
- Cool and serve: Let the cake cool slightly before slicing. Enjoy warm or at room temperature!
Notes
- Use fresh coconut: For a richer flavor, lightly toast the coconut before adding it to the topping.
- Avoid overbaking: The sponge should stay soft—check it a few minutes early.
- Enhance flavor: Add a touch of lemon zest or a splash of rum for depth.
- Make ahead: This cake actually tastes better the next day as the topping soaks in!
- Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5.
- Prep Time: 20 minutes
- Cook Time: 30 minutes