Drømmekage (Danish Dream Cake)


On Tuesday my friend Åsne’s dog Kaos turned nine years old, which was a great excuse to bake a cake (for the humans celebrating). Yes, I’m finding lots of excuses to bake cakes these days.

Summer always puts me in the mood for coconut, so I decided to make a drømmekage, or Danish dream cake, which is a light and buttery vanilla sponge cake with an incredibly flavorful caramelized coconut topping. Seriously, the coconut topping is so delicious I would totally eat it on its own like candy.

Actually I would also eat this sponge cake on its own without the coconut topping, because it’s also so delicious. I think drømmekage is one of my all time favorite cake bases.

drømmekage danish dream cake

Drømmekage is sort of similar to Swedish silviakaka, as both are vanilla sponge cakes with a coconut topping. But the dream cake sponge is a bit richer than the Silvia cake sponge, which makes sense considering the Silvia cake batter is thinned out with water, while the dream cake batter is thinned out with melted butter and milk. The dream cake also has a lot more coconut in the topping, so if you’re a fan of coconut you will love drømmekage.

Drømmekage has a really sweet history. Danish dream cake comes from the village of Brovst in Jutland. It gained popularity after a child entered her grandmother’s secret cake recipe in a competition and won. I wonder how her grandmother felt about her secret recipe spreading all over Denmark and Scandinavia, but hopefully she was proud of her delicious creation, because drømmekage really does taste like a dream.


It’s a lot easier to use a hand mixer to whisk the eggs and sugar together so that you can get them as stiff as possible. They should be very pale when you’re finished whisking.

whisking eggs and sugar
sifting flour over cake batter

I know we all often skip the sift when recipes call for sifting in flour, but in this case you really should run all the dry ingredients together through a sift or strainer when adding them to the batter. This will help you to stir the batter as little as possible, maintaining all the air you whisked in with the eggs, while still getting a totally smooth batter free from any lumps of flour.

drømmekage batter

You don’t need to wash the saucepan after heating up the butter and milk for the cake batter, as you can use the same saucepan again for the coconut topping (which also contains butter and milk).

You can make the coconut topping while the cake is baking, but move quickly, as you want to make sure it’s done when it’s time to remove the cake from the oven.

making coconut topping for drømmekage danish dream cake

Make sure you spread the coconut topping evenly across the cake.

making coconut topping for drømmekage danish dream cake

Keep a close eye on the cake in the oven as it’s baking at quite a high temperature and can burn quickly. You can test the center of the cake with a toothpick; the toothpick will come out dry when the cake is done.

And then the coconut topping should all be bubbling across the entire cake (not just in the center) when you take the cake out of the oven. So again, be careful removing the cake, as the bubbling topping is hot.

Wait for the cake to fully cool before lifting it out of the cake pan and cutting into squares.

drømmekage danish dream cake

You can switch the recipe from US measurements to metric by clicking from “US Customary” to “Metric” under Ingredients.

drømmekage danish dream cake

Drømmekage (Danish Dream Cake)

Danish Dream Cake is a light, buttery vanilla sponge cake with an incredibly flavorful caramelized coconut topping.
4.88 from 8 votes
Print Pin Rate
Course: Dessert
Cuisine: Danish
Keyword: cake, coconut
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 15
Author: Silvia


  • hand (or stand) mixer
  • rectangular cake pan (30×40 cm, 12×16 in)


  • 4 eggs
  • 1 and 1/2 cups granulated sugar
  • 3 and 1/2 tbsp butter
  • 3/4 cup milk
  • 2 cups all purpose flour
  • 3 tsp baking powder
  • 1 tsp vanilla sugar (or extract)

Coconut topping

  • 1 cup + 2 tbsp butter
  • 1 and 3/4 cups brown sugar
  • 1/2 cup granulated sugar
  • 3 tsp vanilla sugar (or extract)
  • 1/2 cup milk
  • 2 and 1/2 cups shredded coconut


  • Preheat oven to 390°F (200°C). Line cake pan with baking paper.
  • Whisk eggs and sugar together with a mixer until they're pale and fluffy.
  • Melt the butter in a saucepan and add the milk.
  • Mix the dry ingredients together and sift into the egg mixture. Carefully fold the batter, mixing as little as possible while still getting a smooth batter. Add the melted butter and milk, continuing to fold until smooth.
  • Pour the batter into the cake pan and bake for 18 – 20 minutes, until the top is golden brown but not burnt.

Coconut topping

  • While the cake is baking, melt the butter in a saucepan. Remove from heat and stir in the brown sugar, granulated sugar, and vanilla. Stir well and then stir in the milk and coconut.
  • Remove the cake from the oven and pour the coconut topping over the cake. Use a spatula to even out the topping over the cake. Return the cake to the oven and bake for 6 – 8 minutes, until the coconut topping is fully bubbling.
  • Let the cake cool in the pan before removing and cutting into squares.



  • Aly

    July 29, 2023 at 2:11 pm

    5 stars
    Wow this cake was INCREDIBLE! I used vanilla extract instead of vanilla sugar and it was perfect. Saving this recipe to make again.

  • Maya

    August 2, 2023 at 12:20 pm

    5 stars
    I couldn’t find my usual dream cake recipe but I think this one was even better! The cake is so light and fluffy.

  • Coleen

    December 29, 2023 at 12:24 pm

    5 stars
    I modified this cake recipe for gluten and dairy free, using vegetable margarine, 1:1 Redmill all purpose flour, and almond milk. This cake with the modifications was a big hit at the holidays…Everyone loved this. Would definitely make it again, and use the original recipe also. I have shared this recipe with many others.

    1. Silvia

      December 29, 2023 at 3:27 pm

      Wonderful! Happy to hear the gluten and dairy free version worked out so well.

  • Suzanne

    January 18, 2024 at 10:43 pm

    5 stars
    This looks so good! What a great combination of flavors!

  • Vanessa

    January 18, 2024 at 10:43 pm

    Thanks for sharing! Does it keep long?

    1. Silvia

      January 19, 2024 at 9:02 am

      It certainly keeps for several days, maybe up to a week in an airtight container in the fridge.

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