A few days ago, I heard of a Danish Dream Cake for the first time. It's a light sponge cake with a caramel coconut topping; I knew I had to make it as soon as possible.
This Danish Dream Cake is also known as Drømmekage and you guessed it -- the cake originates from Denmark. The cake was a family recipe that was entered into a cake contest.
The recipe was an immediate hit, and now so many bakeries sell the decadent cake. Isn't that such a sweet story?
Plus, the cake itself is straightforward to make. Aside from the shredded, you probably already have all the ingredients in your kitchen.
RECIPE:
INGREDIENTS:
Cake:
3 eggs
1 1/2 cup granulated sugar
1/4 cup butter, melted
1/2 cup milk
1 teaspoon vanilla extract
2 cups all-purpose flour
2 1/2 teaspoons baking powder
Coconut Topping:
1 stick butter
1 cup brown sugar
1/4 cup granulated sugar
1/4 cup milk
2 cups shredded coconut
STEPS:
Preheat your oven to 375 degrees F, and line a 9-inch cake pan with parchment paper.
In a large bowl, beat the eggs and sugar together until fluffy. This should take about five minutes. Then, add the melted, butter, milk, vanilla extract, flour, and baking powder. Mix until combined and pour the batter into your prepared cake pan.
Bake the cake for 20 minutes while you make the coconut topping.
In a large pan, combine the butter, brown sugar, granulated sugar, milk, and shredded coconuts over medium heat. Cook for four minutes and then spread the coconut topping over the cake.
Bake the cake again for 8 more minutes and serve.
Enjoy!
The Bored Baker 👩🏽🍳
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