Growing up in Denmark during those long cold winter months it was essential to create “Hygge” in all our surroundings. You can read more about what this odd word is and about, but let me tell you…everyone should add some of this to their Winter routines!
Sitting down in a cozy setting with a few yummy cakes and warm drinks. This cake is one that is a favorite in Denmark, and one of my brothers favorites too. Dream Cake or how you say in Danish ” Drømmekage” is a coconut Carmel dream! It’s has a sand cake like bottom and a topping that is filled with brow sugars and coconut that creates a crunchy topping that’s will send your tastebuds into heaven!
I’ve adapted this recipe from several online recipes. I’ve tweaked it such so it resembles more of what I grew up with eating in Denmark. This recipe is very easy, I highly suggest you try it. Using a springform Pan makes for an impressive presentation.
Danish Dream Cake “Drømmekage”
• 3 eggs
• 1 cup sugar
• 2 tsp vanilla extract
• 1¾ cup all purpose flour
• 2 tsp baking powder
• 6 tbs whole milk
• 6 tbs butter, melted
• 2 sticks butter
•. 3 cups sweetened shredded coconut
• 2 cup dark brown sugar
• 6 tablespoons whole milk
- Preheat oven to 375°
- Butter and flour 3 inch deep, 9 inch spring form pan if you have one …if not a 9 x 13 dish works well too
- In the small microwavable bowl confine milk with 6 tablespoons butter and heat in the microwave to melt at 30 second intervals until it’s all melted
- In a large bowl using a hand mixer or KitchenAid whisk eggs sugar and vanilla essence on high speed for 4-5 minutes until the mixture becomes white and fluffy. Add flour and baking powder and whisk to incorporate them start pour milk/butter mixture into the cake batter folding it in until incorporated. Add flour and baking powder and whisk to incorporate them. Pour milk/butter mixture into the cake batter folding it in until mixed (I use the paddle attachment of my KitchenAid for this). Pour the batter into the prepared springform pan and place on a baking sheet.
- Bake for up to 16 minutes for the large springform pan or 30 minutes for a 9×13… keep checking it, it could be done quicker depending on the type of pan you use. you want it to be a light gold brown and set in the middle. Do not let it get dark brown.
- While the cake is baking it’s time to make the coconut topping!
- In a medium sauce pan melt the butter add milk and brown sugar. When is melted cook or simmer on low for a little over a minute.
- Remove the cakes in the oven and carefully spread the coconut topping all over the cake
- Turn up the heat to 400° and return the cake to the oven. Bake for another 5 to 10 minutes (or longer) until the topping is bubbling and the coconut begins to toast on top.
- Remove from oven and allow to cool before eating.
***danish for bon appétit