Lazy Daisy Cake — The Danish Dream Cake with Caramelised Coconut Topping

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Some recipes travel across borders without losing anything along the way. The Lazy Daisy Cake — known in Denmark as Drømmekage, or “Dream Cake” — is one of them. Chris from The Irish Baker Abroad discovered this golden traybake and brought it straight to his kitchen, and the result is exactly as the Danish name promises: a dream. A moist, tender sponge topped with a bubbling, caramelised coconut crust that sets into something between a toffee and a praline. It is the kind of cake that disappears from the tin before you have finished washing up.

The Drømmekage has been a staple of Danish home baking since at least the mid-twentieth century. Every Danish grandmother has her version. What makes it unusual is the two-stage baking process: you bake the sponge first, then spread the warm coconut topping over it and return it to a much hotter oven for a final five minutes. Those five minutes are where the magic happens. The brown sugar melts, the butter bubbles, and the shredded coconut toasts into a golden, slightly chewy crown that clings to every square.

In Ireland, traybakes have always had a home. From the humble Millionaire Shortbread to Barmbrack squares, we understand the appeal of a cake you slice rather than serve in wedges. The Lazy Daisy Cake slots right in. It is unfussy, generous, and deeply satisfying — the sort of thing you bring to a family gathering and come home with an empty tin.

What Makes the Lazy Daisy Cake So Good?

Three things set this cake apart from a standard sponge traybake.

First, the technique. Beating the eggs and sugar for a full five minutes creates a foam that makes the sponge unusually light and airy. This is not a dump-and-stir batter. The extra mixing time is the difference between a flat, dense slab and a cloud-like base that holds the topping without collapsing.

Second, the timing. You spread the coconut topping over the cake while it is still warm from the first bake. This means the topping sinks very slightly into the surface of the sponge rather than sitting on top as a separate layer. When it bakes, the two bond together beautifully.

Third, the flavour contrast. The sponge is sweet but mild. The topping is rich, buttery, and deeply caramelised. Together they create something greater than either part alone — the kind of flavour balance you find in the best bakes from great Irish baking traditions.

Lazy Daisy Cake — Ingredients

For the Sponge Base

• 225g granulated white sugar
• 3 large eggs (room temperature)
• Seeds from 1 vanilla bean, or 2 tsp vanilla extract
• 225g plain flour
• 1.5 tsp baking powder
• Pinch of salt
• 150ml milk (room temperature)
• 50g butter (melted and cooled slightly)

For the Caramelised Coconut Topping

• 225g soft dark brown sugar
• 135g salted butter
• 100ml milk
• 200–250g shredded coconut

How to Make Lazy Daisy Cake — Step by Step

Preparation

1. Preheat your oven to 180°C (Conventional). Line a rectangular traybake tin with baking parchment.

Making the Sponge

2. Place the sugar and eggs in a stand mixer bowl (or use a hand mixer). Beat on medium speed for 5 minutes. The mixture should be very pale, thick, and doubled in volume.
3. Add the vanilla. Mix briefly to combine.
4. Whisk together the plain flour, baking powder, and salt in a separate bowl. Sieve into the egg mixture. Fold in on low speed until just combined. Do not overmix.
5. Combine the room-temperature milk and melted butter in a jug. Pour slowly into the batter on low speed. Mix until smooth. The batter will be light and pourable.
6. Pour the batter into the lined tin. Spread evenly.

Baking the Base

7. Bake at 180°C for 25–27 minutes. The top should be golden and a skewer inserted in the centre should come out clean.
8. Remove from the oven. Keep in the tin. Do not turn off the oven yet.

Making the Coconut Topping

9. While the cake bakes, combine the dark brown sugar, salted butter, and milk in a saucepan. Heat gently over medium-low heat. Stir until the butter melts and the sugar dissolves. Bring to a soft simmer — just until small bubbles appear.
10. Remove from the heat. Stir in the shredded coconut until fully coated.

The Final Bake

11. Increase your oven temperature to 220°C.
12. Spread the warm coconut topping evenly over the still-warm cake base in the tin.
13. Return the cake to the oven. Bake for 5 minutes, until the topping is golden, bubbly, and slightly toasted at the edges.
14. Remove from the oven. Allow to cool completely in the tin — at least one hour. Lift out using the parchment paper. Slice into squares and serve.

Chris’s Tips for the Perfect Lazy Daisy Cake

• Beat the eggs properly. Five minutes feels long. Do it anyway. That foam is what gives the sponge its lift and keeps it light under the heavy topping.
• Room temperature matters. Cold milk added to warm melted butter will cause the butter to seize. Let both sit out for 20 minutes before you start baking.
• Watch the topping simmer. You want a gentle bubble — not a rolling boil. Overcooked caramel becomes grainy. Stop heating as soon as the butter melts and you see the first bubbles.
• Spread topping while cake is warm. This is not optional. A cold cake will not absorb the topping the same way. Work quickly once the base comes out of the oven.
• Cool fully before cutting. The caramel topping needs time to set. Cut too early and it will smear rather than slice cleanly. An hour at room temperature is the minimum.
• You can use a hand mixer. A stand mixer makes the five-minute beating easier, but a hand mixer works just as well.

Watch Chris Make the Lazy Daisy Cake

Watch Chris from The Irish Baker Abroad walk you through every step of this Danish dream traybake, from beating the eggs to achieving that perfect golden coconut crust.

Serving and Storing

The Lazy Daisy Cake keeps well. Store in an airtight tin at room temperature for up to four days. The topping stays chewy rather than hard, and the sponge stays moist — one of the pleasures of this particular recipe. You can also freeze individual squares wrapped in cling film for up to two months. Defrost at room temperature for about an hour before serving.

Serve the squares as they are, or with a small dollop of softly whipped cream. A cup of strong Irish tea on the side is, of course, non-negotiable. For more classic Irish bakes that pair beautifully with tea, try Chris’s Traditional Irish Scones, his Blueberry Scones, or his much-loved Irish Batch Loaf.

Frequently Asked Questions

What does Drømmekage mean?

Drømmekage is Danish for “Dream Cake.” The name refers to the rich, caramelised coconut topping that gives the cake its dreamy quality. It is a traditional Danish traybake enjoyed at family gatherings, birthday parties, and coffee mornings throughout Scandinavia.

Can I use desiccated coconut instead of shredded coconut?

Yes. Desiccated coconut (finely ground) works well and gives a slightly smoother, more uniform topping. Shredded coconut (coarser strands) creates a more textured finish with visible strands. Both taste equally good. The choice is purely one of texture preference.

Why do I need to bake at two different temperatures?

The first temperature (180°C) is for baking the sponge base through without burning. The second, higher temperature (220°C) is for rapidly caramelising the coconut topping. A lower temperature would take much longer and risk drying out the sponge while waiting for the topping to colour. The high-heat finish takes just five minutes and produces a far better result.

Can I make this cake a day ahead?

Yes, and it is actually better the next day. Once the topping has fully set overnight, the squares slice more cleanly and the flavours have had time to meld. Bake the day before, cool completely in the tin, cover with foil, and store at room temperature. Slice just before serving.

The Lazy Daisy Cake is proof that the best baking ideas cross borders easily. Whether you call it Drømmekage or just a brilliant traybake, Chris has made it completely accessible for Irish kitchens. Follow along with his video above, try the recipe at the weekend, and let the caramelised coconut topping do the rest of the talking.

Hit reply and tell me — what’s your favourite traybake to make at home?

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