Danish Dream Cake (Drømmekage)
Drømmekage Say it: DROO-meh-kah-eh
Drømmekage is a beloved Danish coffee cake with a soft, buttery sponge base topped with a caramelized coconut-brown sugar crust that forms a chewy, golden layer. It originated in Hjallerup in northern Jutland and is a staple at birthdays, coffee gatherings, and celebrations across Denmark. The contrast between the tender vanilla-scented cake and the rich, toasty coconut topping makes it irresistibly comforting and special.
Danish Dream Cake (Drømmekage)
Drømmekage
Pronounced DROO-meh-kah-eh
- Serves
- 12
- Prep
- 25 min
- Cook
- 35 min
- Total
- 1 hr
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Coconut topping
Method
Preheat oven to 375°F (190°C). Grease a 9x13-inch (23x33 cm) baking pan and line with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour. Mix just until combined.
Pour the batter into the prepared pan and smooth the top. Bake for 20-22 minutes until the cake is set and a toothpick comes out clean.
While the cake bakes, prepare the topping. melt the butter in a saucepan over medium heat. Stir in the brown sugar and milk until the sugar dissolves.
Remove from heat and stir in the shredded coconut until evenly coated.
When the cake is done, remove from the oven and immediately spread the coconut mixture evenly over the hot cake.
Return to the oven and bake another 12-15 minutes until the topping is golden brown and bubbling at the edges.
Cool completely in the pan on a wire rack before slicing.
Regional variants
Some bakers add a pinch of cardamom to the cake batter for extra warmth, while modern versions occasionally incorporate chocolate chips in the topping.
Cook's notes
- Spread the topping quickly while the cake is still very hot so it melts slightly into the surface for better adhesion.
- Use unsweetened shredded coconut for the authentic texture; sweetened coconut makes the topping overly sweet.
- Store leftovers in an airtight container at room temperature for up to 3 days.
Serve with
Strong coffee or cold milk
Make ahead and storage
The cake keeps well for 2-3 days at room temperature in an airtight container. Reheat slices gently in the microwave for 10 seconds to refresh the topping.
