Drommekage — Danish dream cake with coconut topping

i. Origin & history

Drømmekage was reportedly invented in the early 20th century in Brovst, Denmark, where it won a baking competition. It has become a fixture of Danish home baking and is sold in cafés across the country.

ii. Ingredients

Makes 16 servings · scroll the side panel to adjust

• 250 g plain flour
• 2 tsp baking powder
• Pinch salt
• 300 g sugar
• 4 eggs
• 200 ml whole milk
• 100 g unsalted butter, melted
• 1 tsp vanilla
• 150 g unsalted butter
• 200 g muscovado sugar
• 100 g desiccated coconut
• 60 ml whole milk
• 1 tsp vanilla

iii. Method

1. Heat oven to 180 °C. Grease a 23 × 33 cm tin.
2. Whisk eggs and sugar pale and thick. Fold in flour, baking powder, salt. Stir in milk, butter, vanilla.
3. Pour into tin. Bake 25 min.
4. Meanwhile melt butter; add brown sugar, coconut, milk, vanilla; simmer 2 min.
5. Pour topping over the hot cake. Return to oven for 8-10 min until topping bubbles and is caramelised.
6. Cool in the tin; cut into squares.

iv. Tips & common mistakes

• Use the freshest ingredients you can. The recipe relies on them.
• Read the method through first. Several steps must be ready in advance.
• Season patiently. Sweetness and salt are tuned at the end, not the start.

v. Variations

Almond drømmekage uses flaked almonds in the topping. Chocolate drømmekage adds cocoa to the cake batter. Mini drømmekage are individual.

vii. More from Scandinavian

• Blotkake — Norwegian celebration cream cake
• Rødgrød med Fløde — Danish berry pudding
• Bienenstich — German bee-sting cake
• Bûche de Noël — French log cake
• Seven Layer Bars — American magic bars
• Kasekuchen — German cheesecake