Chris’s Dream Cake – The Irish Baker Abroad
Everyone in Denmark knows this cake. It’s called “Drømmekage”, which simply translates to Dream Cake. It’s also known as Lazy Daisy Cake outside of Denmark. As always, I’ve designed the recipe to fit my 20cm x 30cm rectangular tin.
The cake texture itself is light and fluffy and combined with the deep flavour from the caramel coconut topping, you’re in for a real treat.
Chris’s Dream Cake
Recipe
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For the Cake:
| Ingredient | Metric | Imperial / US Cups |
|---|---|---|
| White Sugar | 300g | 1 ½ cups |
| Eggs (medium) | 4 | 4 |
| Vanilla Pod | 1 | 1 |
| Salt | Pinch | Pinch |
| Baking Powder | 2 1/2 tsp | 2 1/2 tsp |
| Plain Flour | 325g | 2 3/4 cups |
| Full Milk (warm) | 260ml | 1 cup + 2 tbsp |
| Butter (melted) | 65g | 1/2 stick |
For the Topping:
| Ingredient | Metric | Imperial / US Cups |
|---|---|---|
| Butter | 200g | 1 3/4 sticks |
| Soft Dark Brown Sugar | 400g | 2 cups |
| Grated Dried Coconut | 165g | 2 1/4 cups |
| Full Milk | 80ml | 1/3 cup |
If you have any leftover topping after covering the cake, you can let it cool down and break it into pieces to snack on. Alternatively, bake it for a few minutes to make it crispier once cooled.
Method
Whisk the eggs and sugar for 5 minutes. Start on medium speed then increase. Whisk until the mixture reaches the ribbon stage. Sieve or whisk the dry ingredients and add to the egg mixture. Whisk for a further minute on medium speed. Add the melted butter and warm milk and whisk for another minute.
Pour the mixture into a 20cm x 30cm tin, buttered and dusted with flour, and bake for 30 minutes at 180°C.
To prepare the topping: In a pan, melt the butter with the sugar and milk. Add the dried coconut and mix well. Simmer for 2-3 minutes while stirring. Pour the mixture over the baked cake and put it back into the oven for another 10 minutes.
I place the tin on a cold tray the second time to avoid over-browning the bottom. The tray also catches any excess topping that may spill over the side.
All the best,
Chris – The Irish Baker Abroad YouTube Channel
How to Store Chris’s Dream Cake
Store the cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. Before serving, bring it back to room temperature for the best flavour and texture.
Can You Freeze Chris’s Dream Cake?
Yes, you can freeze this cake. Wrap it tightly in cling film and then in foil to prevent freezer burn. Freeze for up to 2 months. Thaw overnight in the fridge and then bring to room temperature before serving.
Common Troubleshooting: Why Is My Dream Cake Too Dense?
Ensure you whisk the eggs and sugar until the ribbon stage to incorporate enough air for a light texture. Also, be careful not to overmix the flour once added, as this can develop gluten and make the cake dense.
Experience Authentic Irish Food in Person
Learn to bake authentic Irish scones and bread in a local home in Galway. This is a wonderful way to connect with Irish food culture and bring a real skill home with you.
Book: Traditional Irish Homemade Baking Scones and Bread class in Galway
For more delicious Irish baking recipes, check out Irish soda bread recipe and Chris’s Traditional Irish Soda Bread. If you enjoy scones, you might love the Irish Soda Scones or the raisin scones recipe. For hearty meals, try the traditional Irish stew recipe or the Guinness Shepherd’s Pie.
Love Traditional Irish Food
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