Drömkaka is a Danish coconut cake, made with a whipped batter and topped with a luscious coconut topping. The name, translated, means “dream cake.” Considering that I dream of another trip to the north practically every day (with my eyes open, of course), I absolutely had to try this dessert that I discovered recently and haven’t had the pleasure of tasting in Denmark. But I will remedy this. Because I love Nordic desserts so much, in fact, you can find several on my blog and also in my latest book (Sweet Cooking), where you’ll find the delicious Flødeboller, single-serving treats made with meringue, covered in chocolate, and filled with raspberries, spectacular!
Drömkaka is an easy cake to make. While the base is baking, prepare the coconut topping, and after spreading it over the pre-baked base, bake everything again until golden.
If you also like Nordic desserts, try these other recipes of mine:
- Difficulty: Easy
- Preparation time: 25 Minutes
- Portions: 15 squares
- Cooking methods: Oven
- Cuisine: Danish
- Seasonality: All seasons
Ingredients
- 1 cup flour
- 2 teaspoons baking powder
- 2 tablespoons butter
- 2 eggs
- 1/2 cup sugar
- 1 tablespoon vanilla sugar
- 1/3 cup milk
- 7 tablespoons butter
- 1 1/2 cups shredded coconut
- 3/4 cup sugar
- 2 pinches salt
- 1/3 cup milk
Steps
To make Drömkaka, preheat the oven to 375°F (static) and line a baking pan or dish (8 x 8 inches) with parchment paper.
Mix the flour with the baking powder and set aside.
Melt the butter and set aside.
In a bowl, beat the eggs with the sugar and vanilla sugar until light and fluffy. Pour in the melted butter while continuing to beat.
Then sift half of the flour and baking powder mixture into the batter and pour in half of the milk. Mix at low speed to incorporate. Add the remaining flour and milk and mix the batter just until no visible traces of flour remain.
Transfer the batter into the pan (or dish), spread evenly, and bake at 375°F for about 22 minutes, until it’s almost cooked through.
Meanwhile, prepare the coconut topping.
Melt the butter in a saucepan, then add the shredded coconut, sugar, and salt. Stir. Pour in the milk and continue cooking, stirring, until the mixture starts to boil and thicken. Cook for a couple of minutes, stirring often, then remove from heat.
When the base is ready, remove it from the oven and increase the temperature to 410°F (static).
Spread the coconut topping over the entire surface and bake again at 410°F for 20-25 minutes, until the surface is golden.
Remove from the oven and let your Drömkaka cool completely before cutting into squares and serving.
