About This Recipe
Dream Cakee, known in its native Scandinavia as “Drømmekage,” is a classic dessert originating from Denmark. This cake is characterized by its incredibly light and airy vanilla sponge base, which is topped with a distinctive layer of caramelized coconut. The contrast between the moist, melting crumb and the crunchy, sweet topping is its defining feature. This recipe provides the traditional method for creating this beloved treat.
Why You’ll Love This Recipe
This recipe yields a cake with a exceptionally tender and soft texture that practically dissolves on the tongue. The preparation is straightforward and uses common pantry ingredients, requiring no complex techniques. The combination of simple vanilla cake and the rich, crunchy coconut topping creates a balanced dessert that is not overly sweet. Its popularity stems from its reliable results and universally appealing flavor profile.
Ingredients
For the Cake Base:
- 300 grams (2 ½ cups) all-purpose flour
- 250 grams (1 ¼ cups) granulated sugar
- 2 teaspoons baking powder
- 1 pinch of salt
- 4 large eggs, at room temperature
- 250 milliliters (1 cup) whole milk, at room temperature
- 100 grams (7 tablespoons) unsalted butter, melted and cooled
- 2 teaspoons vanilla extract or the seeds from 1 vanilla bean
For the Coconut Topping:
- 150 grams (1 ½ cups) unsweetened desiccated coconut
- 200 grams (1 cup packed) light brown sugar
- 150 grams (10 tablespoons) unsalted butter
- 60 milliliters (¼ cup) whole milk or heavy cream
Step by Step Instructions
- Preheat your oven to 175°C (350°F). Grease and line a 9×13 inch baking pan with parchment paper.
- In a large mixing bowl, sift together the all-purpose flour, baking powder, and salt. Whisk in the granulated sugar.
- In a separate bowl, lightly beat the eggs. Add the milk, cooled melted butter, and vanilla extract, and whisk until just combined.
- Pour the wet ingredients into the dry ingredients. Using a whisk, gently fold the mixture together until just smooth and no lumps of flour remain. Be careful not to overmix.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake on the middle rack of the preheated oven for 20 minutes.
- While the cake is baking, prepare the topping. In a medium saucepan, combine the butter, brown sugar, and milk or cream. Heat over medium heat, stirring constantly, until the butter has melted and the sugar has completely dissolved. Let the mixture come to a gentle boil for one minute.
- Remove the saucepan from the heat and stir in the desiccated coconut until fully coated.
- After the cake has baked for 20 minutes, remove it from the oven. Carefully spread the coconut topping evenly over the partially baked cake.
- Return the cake to the oven and bake for an additional 10-15 minutes, or until the topping is golden brown and bubbly and a toothpick inserted into the cake center comes out clean.
- Allow the cake to cool completely in the pan set on a wire rack before slicing and serving.
FAQ
Can I use sweetened coconut instead of unsweetened?
Yes, sweetened shredded coconut can be used. However, the resulting topping will be significantly sweeter than the traditional version.
Why did my topping sink into the cake?
This can happen if the cake base is not partially set before the topping is added. Ensure the base has baked for the full 20 minutes before applying the coconut mixture.
My cake is very dense. What went wrong?
A dense texture is often the result of overmixing the batter after adding the flour, which develops too much gluten. It can also be caused by incorrect oven temperature or measuring ingredients inaccurately.
You Must Know
The key to achieving the cake’s characteristic melting texture is to mix the batter only until the ingredients are combined. Overmixing will activate the gluten in the flour, resulting in a tougher, chewier crumb. The cake must be partially baked before the topping is added to prevent the topping from sinking to the bottom. Using room temperature ingredients is crucial for proper emulsification and a uniform, light texture.
Storage Tips
Once completely cooled, the cake can be stored in an airtight container at room temperature for up to 3 days. For longer storage, it can be wrapped tightly in plastic wrap and frozen for up to 2 months. Thaw at room temperature. The topping may lose some of its crispness over time but the flavor will remain.