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Drømmekage (Danish Dream Cake)
Minaa
28 September 2025
This Drømmekage (Danish Dream Cake) is rich and buttery with tender crumbs, filled with the flavor of toasted coconut and pecans, then crowned with a sticky plum coconut mixture that settles into the cake like autumn itself.
So a while ago, I was searching for a book on baking and cooking that I could get my hands on to learn from or even get inspired by so I could create better content for you. After a lot of looking around, I stumbled on two books that I eventually purchased: The Flavour Bible by Karen Page & Andrew Dornenburg and Scandinavian From Scratch by Nichole Accettola (I bought both with my own money, so not sponsored).
I haven’t finished reading them yet, but they are absolutely brilliant and worthy books! One of the recipes in Scandinavian From Scratch by Nichole Accettola is Drømmekage, which translates to Dream Cake and is essentially a Danish cake. This recipe of mine is inspired by Nichole’s Drømmekage, and I hope I made her proud if she ever comes across it!
This recipe is also special because it’s actually my mom’s recipe that I grew up with, and it has been such a staple in my life ever since I was little. A little fun fact: I got married in Denmark, so Denmark definitely has a special place in my heart. Getting to use a cake I grew up with for a Danish dessert feels like a full circle moment.
This cake is the perfect evening tea cake. It’s a rich cake with tender crumbs, nutty toasted coconut, and pecans, all complimented by a thick, soft, caramel-like sticky plum coconut mixture that crowns the cake and honestly looks like a pile of autumn leaves, a dessert fit for autumn.
Okay, so do give this a try this autumn, and tag me on my socials or use #thebeetable in your post if you do make it! Or better yet, leave some love below in the comments!
Drømmekage (Danish Dream Cake)
This Drømmekage (Danish Coconut Dream Cake) is rich and buttery with tender crumbs, filled with the flavor of toasted coconut and pecans, then crowned with a sticky plum coconut mixture that settles into the cake like autumn itself.
Ingredients
Butter Coconut Pecan Cake
- 250 g Unsalted Butter room temperature
- 250 g Fine White Sugar/Castor Sugar
- 250 g All Purpose Flour
- 4 large Eggs
- 1 tsp Vanilla Essence
- 1½ tsp Baking Powder
- ¼ tsp Baking Soda
- 75 ml Buttermilk
- 50 g Unsweetened Desiccated Coconut toasted
- 60 g Pecans whole or roughly chopped, toasted
Shredded Coconut Plum Sticky Topping
- 5-6 Plums pitted, chopped or sliced
- 60 g Unsalted Butter
- 200 g Dark Brown Sugar
- 60 ml Whole Milk
- ½ tsp Cinnamon Powder
- ½ tsp Cardamom Powder
- 120 g Unsweetened Shredded Coconut toasted
Instructions
Flaked Coconut Plum Sticky Topping
- Wash, pat dry, pit, and slice or chop the plums, then set aside. In a pan, dry roast the unsweetened flaked coconut on medium heat until golden brown, then remove from the heat. Melt the unsalted butter in a small pan over medium heat. Once the butter is melted, add the sliced or chopped plums and cook for 5–7 minutes, stirring occasionally, until they begin to soften and release their juices.
- Add the dark brown sugar, whole milk, ground cinnamon, and ground cardamom. Let the mixture bubble gently for 2–3 minutes until slightly thickened (the liquid should coat the back of a spatula without dripping). Remove from the heat and stir in the toasted flaked coconut until everything is evenly coated. Set aside.
Butter Coconut Pecan Cake
- In a pan, dry roast the unsweetened desiccated coconut on medium heat until dark golden brown, then remove from the heat. Repeat the same step with the pecans (roast until you can smell their nuttiness).
- Preheat the oven to 160 °C (fan-forced) or 180 °C (conventional). Line a tall 7 inch (8cm) cake mould with parchment paper, leaving extra on the sides to act as a sling for easy lifting if the cake mould is not a springform or removable-bottom type. Spray with baking spray as an extra step to help the cake release easily when lifted.
- Both a stand mixer and a hand-held mixer can be used for the next steps. If using a stand mixer, attach the beater. In the mixing bowl, add the unsalted butter and fine white sugar (castor sugar) and beat until light and fluffy. If using a stand mixer, switch to the whisk attachment. Add the first egg and whisk until just incorporated, then repeat with the next two eggs. When adding the last egg, add the vanilla essence as well and whisk until incorporated. Scrape the bottom and sides of the bowl with a spatula to make sure everything is well mixed.
- Add the flour and buttermilk alternately in three rounds: Flour → Buttermilk → Flour → Buttermilk → Flour. Whisk very slowly for about 10 seconds each time. Scrape the bowl again and fold in any visible flour with a spatula. Finally, add the toasted desiccated coconut, toasted pecans and fold everything in until well incorporated.
- Pour the batter into the lined cake mould, give it a good two tap on a flat surface to remove air bubbles and bake for 30–35 minutes. At this point, the cake will still be rising but will look flat. The top should be set and lightly browned especially around the edges, but the inside will still be undercooked and if the cake mould is gently shaken, the cake will jiggle.
- Take the cake out and gently spread the flaked coconut plum sticky topping evenly over the surface. Return the cake to the oven and place an extra tray underneath the cake tin to catch any liquid from the flaked coconut plum sticky topping that might overflow (trust me, you don’t want that sticking to the bottom of your oven!). Bake for another 45–50 minutes, or until a toothpick inserted into the cake comes out clean.
- Remove the cake from the oven and let it sit for at least 10–20 minutes. Slowly lift the cake out of the tin, transfer it to a serving platter, slice, and enjoy!
Reviews
Nutritional Information
379 kcal
Calories
21.9 g
Total Fat
32 mg
Sodium
1.5 g
Dietary Fiber
4.3 g
Protein
2.0 mg
Vitamin C
Cholesterol
89 mg
43.7 g
Carbohydrates
Sugars
30.6 g
Vitamin A
495 IU
1.1 mg
Iron
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