Have you ever had Danish Dream Cake?
The Story Behind the Cake
According to Bronte Aurell, author of Scandikitchen The Essence of Hygge, Danish Dream Cake became a favorite among Danes after a young girl entered a cooking contest in the 1960s with her family’s secret recipe. She ended up winning the contest and the rest is history!
She actually added to her country’s food culture! Who wouldn’t be proud of that?
Baking Danish Dream Cake
I really wanted to try something new from outside of my own cultural background and this cake won me over.
I’m originally from Hawaii, so a coconut dessert is always worth my time.
When making this cake, I didn’t have fresh vanilla beans or vanilla sugar, so I made substitutions with pure vanilla extract.
I used a hand mixer to blend the sugar and butter for a few minutes, but folding it in was a bit weird initially. You’ll want to make sure to blend well!
The microwave is my favorite when melting butter. I usually start with 30 seconds, then another 10 if needed.
I was also afraid the cake would burn. It gets a little awkward when you are finished baking the cake, but need to still add the topping and bake for 5 more minutes at 400F.
Luckily, everything worked out and it turned out great! This cake was super easy to make.
My husband, son, and I devoured the cake in 2 days. D isn’t the biggest fan of cake, but he loved this one.
If you are used to sweet American birthday cake, this is far from it.
Danish Dream Cake reminds me of coffee cake or maybe even corn bread, except with an incredible coconut topping. It would go perfect with a cup of coffee or tea.
The cake is only slightly sweet, so the topping makes up for it and balances out the cake.
I had to stop myself from eating the topping by itself, but it’s very hard to do.
- 9"greased spring form pan, lined with parchment paper
- 3 eggs
- 1 C granulated sugar
- 1 3/4 C cake flour
- 2 tsp baking powder
- 2/3 C whole milk
- 7 Tbsp. butter
- 3 Tbsp. pure vanilla extract
- 1 stick butter
- 1 1/2 C unsweetened, dried, shredded coconut
- 1 C brown sugar
- 1/3 C whole milk
- Line your greased 9" spring form pan with parchment paper. Set aside.
- Pre-heat oven to 375F.
- Mix eggs and sugar on medium-high speed until light.
- Combine flour and baking powder and fold into the egg/sugar concoction.
- Melt butter then pour into milk. Then, add vanilla. Stir all three together.
- Fold in the milk concoction with the batter.
- Bake for 35 minutes or until done.
- For the topping, melt butter on stove top, add brown sugar and milk, then stir in coconut flakes.
- Pour the topping evenly onto the finished cake.
- Bake for another 3-5 minutes at 400F.
- Let cake cool before digging in.
Adapted from: Scandikitchen - The Essence of Hygge by Bronte Aurell (pg. 40).
This is a great cake to make especially if it’s your first time making one. It’s really easy to do and the results are worth the effort!