Classic Danish Dream Cake (Drømmekage fra Brovst)
Drømmekage fra Brovst is a beloved Danish sheet cake with a light, fluffy vanilla sponge covered in a buttery, caramelized coconut topping. The cake became famous after a baking competition in Brovst in 1960 and has remained a Danish classic ever since. (Arla)
Ingredients
For the Cake
- 4 large eggs
- 1¼ cups (250–300 g) granulated sugar
- 2 cups (250 g) all-purpose flour
- 2½ teaspoons baking powder
- 1 teaspoon vanilla sugar or 1 teaspoon vanilla extract
- ¾ cup + 2 tablespoons (200 ml) milk
- 2½ tablespoons (50 g) unsalted butter
- Pinch of salt
For the Coconut Topping
- 1¼ cups (250 g) brown sugar
- 1¼ cups (100–125 g) shredded unsweetened coconut
- 5 tablespoons (75 g) unsalted butter
- 3 tablespoons (50 ml) milk
Directions
1. Prepare the Oven
Preheat your oven to 400°F (200°C).
Line a small rectangular baking pan, approximately 9×12 inches, with parchment paper.
2. Beat the Eggs and Sugar
Place the eggs and sugar in a large mixing bowl.
Beat for 4–5 minutes, until the mixture is pale, thick, and fluffy.
This helps give the cake its light texture.
3. Warm the Milk and Butter
Place the milk and butter in a small saucepan.
Warm gently until the butter melts and the milk is hot.
Don’t boil the mixture.
Remove from the heat and allow it to cool slightly.
4. Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, vanilla, and salt.
5. Make the Batter
Gently fold the dry ingredients into the whipped egg mixture.
Gradually add the warm milk and melted butter mixture, folding carefully until the batter is smooth.
Don’t overmix.
6. Bake the Cake
Pour the batter into the prepared pan and spread it evenly.
Bake for approximately 20–25 minutes, until the cake is almost completely set and a toothpick inserted into the center comes out with only a few moist crumbs. (Arla)
Don’t overbake—the cake needs to remain soft enough to absorb the topping.
Make the Coconut Topping
7. Combine the Ingredients
While the cake is baking, place the butter, brown sugar, milk, and shredded coconut in a saucepan.
Heat over medium heat, stirring constantly, until the butter melts and the mixture becomes smooth and bubbling.
Remove from the heat.
8. Add the Topping
When the cake is nearly baked, remove it from the oven.
Spread the warm coconut mixture evenly across the entire surface.
Work gently so you don’t tear the soft cake.
9. Finish Baking
Increase the oven temperature to 425°F (220°C).
Return the cake to the oven and bake for another 5–10 minutes, until the coconut topping is bubbling and beautifully golden brown. (Arla)
Watch it closely during the final minutes because the caramelized topping can darken quickly.
10. Cool and Serve
Remove the cake from the oven and allow it to cool in the pan.
Once cool, cut it into squares or rectangles.
Serve at room temperature with coffee or tea.
Tips for the Best Dream Cake
Don’t overbake the sponge: The base should be soft and moist before the coconut topping goes on.
Beat the eggs and sugar well: This creates the airy structure that makes the cake so light.
Add the topping while the cake is hot: It allows the buttery coconut mixture to settle beautifully into the surface.
Watch the final bake: You want a golden caramelized topping without burning the coconut.
Let it cool completely: The topping becomes firmer and easier to cut as the cake cools.
Storage
Keep the cake in an airtight container at room temperature for 2–3 days.
It can also be frozen in individual portions for up to 2–3 months. Thaw at room temperature before serving.
Soft, fluffy vanilla cake topped with buttery brown sugar and caramelized coconut makes this Danish Dream Cake an incredibly simple but irresistible treat.