Danish Dream Cake

by | Aug 10, 2021 | Baking, Recipes

Danish dream cake

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This cake originated in a small Danish Town Hjallerup, Jutland which is located in the western part of Denmark. It was made by Jytte Andersen in 1960 for a cake baking contest held by a large food company in Denmark. The cake was so good, it won and became a cake icon in Denmark.

It is a very simple cake, easy to make but the standout element for me is the coconut topping. This is what makes it a Dream Cake and I also make 1 ½ times the topping recipe because I love it so much!

 

The topping is what makes it a Dream Cake so I also make 1½ times the topping recipe because I love it so much!

Danish Dream Cake
Danish Dream Cake
Danish Dream Cake

Danish dream Cake (Drømmekage)

This cake originated in a small Danish Town Hjallerup, Jutland which is located in the western part of Denmark. It was made by Jytte Andersen in 1960 for a cake baking contest held by a large food company in Denmark. The cake was so good, it won and became a cake icon in Denmark.
Prep Time: 30 minutes
Cook Time: 30 minutes
Course: Cakes
Cuisine: Danish
Keyword: cake, coconut, Danish
Servings: 12 people
Calories: 410kcal
Author: Scott Bagnell

Ingredients

Cake:

  • 3 eggs
  • 225 g caster sugar
  • 1 tsp vanilla paste
  • 225 g plain flour
  • 2 tsp baking powder
  • 150 ml milk
  • 75 g butter
  • 1/4 tsp salt

Topping:

  • 180 g butter
  • 300 g dark brown sugar
  • 75 ml milk
  • 240 g shredded unsweetened coconut
  • 1/4 tsp salt
  • ½ tsp Cardamon Not traditional, but I love it

Instructions

  • Preheat your oven to 180 degrees Celsius
  • Line, grease and flour a 9 x 9 inch baking pan with baking paper.
  • In a small saucepan add the butter and milk and warm over low heat until butter is melted, set aside.
  • Sift together the flour and baking powder, set aside.
  • In a stand mixer (large mixing bowl) fitted with the paddle attachment, beat together the eggs and sugar until thick and pale. 5-10 minutes.
  • Add the vanilla paste and salt and beat until well incorporated.
  • Add 1/2 of sifted flour mixture to the egg mixture and gently fold through the flour with a spatula.
  • Add 1/2 of milk and butter mixture to eggs and gently fold in.
  • Add remaining flour and then milk and butter and folding gently until very well incorporated.
  • Pour the cake mixture into a prepared pan and bake for approximately 20 minutes until cooked through.
  • While the cake is in the oven you can prepare the topping.
  • Add the butter, brown sugar and milk to a saucepan. Stir well and bring to a boil.
  • Add the coconut and simmer for 1 -2 minutes. Remove the saucepan from the heat.
  • When your cake is finished cooking, remove the cake from the oven and turn the oven temperature up to 200 degrees Celius.
  • Spoon the topping mixture evenly over the top of the hot cake and spread it out evenly.
  • Place the cake back into the oven and bake for another 5-10 minutes until the topping is bubbling and the coconut begins to toast on top.
  • Remove cake from oven and allow to cool in the pan.

Nutrition

Calories: 410kcal | Carbohydrates: 65g | Protein: 6g | Fat: 15g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 229mg | Potassium: 232mg | Fiber: 4g | Sugar: 47g | Vitamin A: 125IU | Vitamin C: 1mg | Calcium: 120mg | Iron: 2mg
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About The Author

Scott Bagnell

Hi, I’m Scott . I have been a commercial Interior Designer of over 20 years, I am a decadent baker, a self-confessed food nerd, wine enthusiast, passionate teacher, traveller and knower of hotspots, sustainability advocate, and Top 9 Finalist of Masterchef Australia 2021.

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