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Spongy Danish “dream” cake with extra coconut topping

Spongy Danish “dream” cake with extra coconut topping – Drømmekage: A Danish classic!

Kager for 8-10 persons
Preperation 20 min. / Cooking 40 min. / Total + 1 t.

Danish dream cake

100 g butter

200 ml cream

4 eggs

300 g sugar

330 g all-purpose flour

2 tsp. vanilla sugar

2 tsp. baking powder

Coconut topping

200 g butter

245 g desiccated coconut

350 g brown sugar

200 ml whole milk


Danish dream cake

Heat the oven to 180 C convection.

Melt the butter in a pot, add the cream and set it aside. Whisk the eggs and sugar until lightly and fluffy. Mix the flour, vanilla sugar and baking powder together in a bowl and whisk it into the batter, alternating with the butter/cream mixture. Pour the batter into a cake form (my form is 26 × 40 cm) that’s lined with baking paper and bake the cake for 18 minutes.

Coconut topping

While the cake is in the oven, make the coconut topping by melting butter in a pot. Add the desiccated coconut, brown sugar and whole milk and stir well until even. Let it bubble a little over a medium heat as you stir.

Heat the oven to 200 C.

Spread the coconut topping over the cake and bake for another 12-14 minutes, until the topping is crispy. Take the cake out and let it cool before tucking into it. Enjoy!

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