Dreamcake

Dreamcake, or drømmekage, is a soft Scandinavian sponge cake topped with a caramelised coconut layer. It is believed to have originated from Denmark sometime in the mid-20th century and has since become a favoured dessert in many Danish households.

• serves

  8

• prep

  10 minutes

• cook

  1:05 hour

• difficulty

  Easy

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Divine Desserts

episode • The Cook Up with Adam Liaw • 

cooking • 

24m

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episode • The Cook Up with Adam Liaw • 

cooking • 

24m

G

Ingredients

• 100 g butter, plus extra for greasing
• ¾ cup (185 ml) milk
• 3 eggs
• ¾ cup (180 g) sugar
• 1 tsp vanilla extract
• 1½ cups (225 g) plain flour, plus extra for greasing
• 2 tsp baking powder
• Double cream, to serve

For the topping

• 60 g butter
• 25 ml milk
• 100 g brown sugar
• 50 g shredded coconut

Instructions

1. Preheat the oven to 160˚C (standard). Grease and flour a 1.2 litre loaf tin. Heat the butter and milk in a medium saucepan over medium heat until the butter is melted, then remove from the heat.
   
2. Combine the eggs, sugar and vanilla in the bowl of a stand mixer fitted with the whisk attachment. Mix on medium – high speed for 6 minutes, or until thick and pale. While the eggs are beating, sift the flour and baking powder together into a large bowl.
   
3. Remove the bowl from the stand mixer, then use a flexible spatula to fold in the dry ingredients and milk mixture in alternating batches to make a thick batter. Transfer the cake batter into the prepared loaf tin. Place the tin onto a lined baking tray and bake for 50 minutes, or until a skewer inserted into the centre of the cake comes out clean. If the skewer is not clean, bake for a further 5 minutes and re-test.
   
4. In the final 10 minutes of the cake baking, make the topping. Combine the butter, milk and brown sugar in a small saucepan over medium heat. Stir until the mixture comes to the boil, then stir through the shredded coconut. 
   
5. Remove the cake from the oven and increase the heat to 200˚C. Spread the coconut topping evenly over the top of the cake and bake for a further 5-10 minutes, or until the topping crisps. Remove the cake from the oven and cool completely in the tin. Slice and serve with double cream.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Divine Desserts

episode • The Cook Up with Adam Liaw • 

cooking • 

24m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

24m

G