June 20, 2023


Drømmekage, also known as Danish Dream Cake, is a sweet and simple Scandinavian dessert. This vanilla sponge cake is covered with a caramelised coconut topping that has crispy edges, a crackly top, and a gooey centre. This dessert reminds me a bit of pouding chômeur, a Québécois classic, due to its sweet caramel undertones, sponge cake base and gooeyness. A slice of this Danish dream cake pairs so well with an afternoon cup of tea.



The topping for this cake is quite sweet. I used sweetened shredded coconut, but I think this recipe would also turn out well with the unsweetened kind.

Baking Time

This cake is a bit particular since it goes in the oven twice. Since all our ovens are unique and finicky in their own way, I highly recommend you use an oven thermometer and keep an eye on your bake. I baked the cake for 35 minutes, and then returned it to the oven with the topping for an additional 15 minutes. These baking times might vary for you, especially if you opt for a different kind of baking pan (I used an 8-inch round springform pan). I was looking for a crispy coconut edge, a crackly top, and a slightly gooey centre.


Large eggs

Granulated sugar

Pure vanilla extract

All-purpose flour

Baking powder

Unsalted butter

Whole milk

Sweetened shredded coconut

Dark brown sugar



Kitchen scale

Oven thermometer

8 inch round springform pan

Parchment paper

Medium saucepan

Small Bowl


Stand-mixer fitted with a whisk attachment


Measuring cup

1 tsp

Bon appétit!



Drømmekage, a Danish Dream Cake, is a sweet and simple Scandinavian dessert that pairs so well with a hot cup of tea in the afternoon. This vanilla sponge cake is covered with a caramelised coconut topping that has crispy edges and a gooey centre.


Ariane | Miel et Ganache










  • 3 large eggs, room temperature
  • 225g (1 cup + 1 tbsp) granulated sugar
  • 2 tsp pure vanilla extract
  • 225g (1 ¾ cups) all-purpose flour
  • 2 tsp baking powder
  • 75g (¾ stick / 6 tbsp) unsalted butter, melted
  • ⅔ cup whole milk (3.25%)


  • 113g (1 stick) unsalted butter
  • 200g (1 ¾ cups) sweetened shredded coconut
  • 250g (1 cup firmly packed) dark brown sugar
  • ⅓ cup whole milk (3.25%)
  • Pinch of salt


  1. Place the oven rack in the middle of the oven.
  2. Preheat the oven to 350°F.
  3. Butter an 8-inch round springform pan and line the bottom with parchment paper.
  4. Cake: In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs, sugar and vanilla together on high speed for 3 minutes, until the mixture is pale in colour and has more volume.
  5. Whisk the flour and baking powder together in a small bowl.
  6. Gently fold the dry ingredients into the egg mixture with a spatula.
  7. Pour the melted butter and milk into the batter, gently stirring until just combined.
  8. Pour the batter into the prepared pan and bake for 35 minutes, until almost done.
  9. Topping: While the cake is baking in the oven, add all the topping ingredients to a medium saucepan.
  10. Melt the ingredients over gentle heat until combined.
  11. Remove the cake from the oven just before it’s done.
  12. Pour the topping over the cake.
  13. Place the cake back in the oven.
  14. Raise the oven temperature to 400°F.
  15. Bake for an additional 15 minutes.
  16. Let the cake cool completely at room temperature in the springform pan.
  17. Store in an airtight container in the refrigerator for up to 3 days.
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January 30, 2023
Marjolaine Bourget
I’ve only tasted 2 of two of your recipes so far but this one is by far my favourite! Shortbread always reminds me of my time in Scotland!
January 30, 2023
Marjolaine Bourget
Very chocolaty (is that even a word?) and very delicious! Thanks for letting me and The Peanut taste!