Danish Cake of Dreams or Drømmekage

It’s fall already. I love to see the color changes in the seasons, and I think my family members are happy that we moved inside again. I got a little housework done, but they were mostly put on hold and, boy the list has grown after spending a beautiful summer of almost living outside. With fall comes all the treats too–at least in my house, and I love it. Baking is a big part of all of these treats, so I wanted to share a Danish recipe for Cake of Dreams (Drømmekage), and yes it tastes like a dream. Moist and topped with coconut that gets caramelized. You can easily make it Dairy free and gluten free with substitutes I use Bob’s All Purpose Gluten Free Baking Flour and Nucoa Buttery Sticks, but that’s just my preference.

Danish Cake of Dreams

1 ¼ cup all purpose flour
4 tbsp buttery sticks
1 2/3 cup sugar
4 eggs
7 oz. milk (could be almond)
3 teaspoons baking powder
1 vanilla bean (Split it and use the seeds)


9 tbsp. buttery sticks
1 cup coconut flower
1 ½ cup Brown cane sugar
2 oz milk
Melt it altogether in a pot

Mix it

Whisk the Eggs and sugar until they are thick and gently stir in the flower, baking powder and vanilla. Bring Milk and butter to a boil and gently stir that in as well.
Put it in a greased 6×8 pan and bake for 25 minutes at 400.
Do the toothpick test and make sure that when you insert a toothpick into the center of the cake, it comes out clean. Then add the topping and bake it for an additional 5 minutes at 440 degrees.

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  • Pamela Costa

    I tried another recipe for this cake and it was not as fluffy and moist as this. I loved it. Thank you.

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