Dream Cake
Dream Cake
Dream Cake, or Drømmekage, has been a staple in Danish cooking for decades. A soft, buttery vanilla cake is topped with a rich, caramelised coconut topping, perfect to enjoy with a cup of tea or coffee. This healthier version uses wholemeal spelt flour and natural sweeteners, making it a more nourishing indulgence that doesn’t compromise on flavour.
Servings
11
Prep time
Cook time
Recipe
Vegetarian
Ingredients
- 90g butter, melted
- 90g rapadura or coconut sugar
- 3 free-range or organic eggs
- 180g full-fat natural yoghurt
- 2 tsp vanilla extract
- 1½ tsp baking powder
- 250g wholemeal spelt flour
- 115g rice-malt syrup, honey or maple syrup
- 120mL canned coconut milk
- Pinch sea salt
- 200g shredded or flaked coconut
Method
- Preheat the oven to 180°C (fan-forced). Grease or line a 20cm×30cm slice tin.
- In a food processor or standard mixer, combine the melted butter, sugar, eggs, yoghurt and vanilla and beat until well combined.
- Add the baking powder and mix again for a few secs. Fold in the flour, taking care not to over-mix it.
- Pour into the prepared baking tin and cook for 15-20 mins until cooked through. Use a wooden skewer or piece of dry spaghetti to gently pierce the cake. If it emerges clean, the cake is cooked.
- While the cake is cooking, make the coconut topping.
- In a small pot, mix the sweetener, coconut milk and sea salt and bring to a bubbling simmer. Simmer rapidly (it looks a bit foamy on top) for about 10 mins or until the caramel starts to thicken. Stir in the coconut and remove from the heat.
- When the cake is cooked, remove from the oven and turn on the grill (broiler).
- Press the coconut mixture onto the top of the cake (wet your hands to prevent it sticking so you can gently press it onto the top of the cake).
- Place under the grill (broiler) and brown it for a few mins, always watching it closely (it goes from brown to black very quickly).
- Allow to cool for 5 mins in the tin, then once the coconut top has firmed, invert and cool on a wire rack.
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