{"id":8752,"date":"2026-10-27T13:27:32","date_gmt":"2026-10-27T04:27:32","guid":{"rendered":"https:\/\/parade.kyoto\/?post_type=sweetlore&p=8752"},"modified":"2026-10-31T18:52:32","modified_gmt":"2026-10-31T09:52:32","slug":"drmmekage","status":"publish","type":"sweetlore","link":"https:\/\/parade.kyoto\/en\/sweetlore\/drmmekage\/","title":{"rendered":"Dr\u00f8mmekage"},"content":{"rendered":"\n

Dr\u00f8mmekage is a cake baked with a coconut topping, and it is a well-loved favourite in Denmark. Its name means \u201cdream cake.\u201d A layer of brown sugar and coconut covers a soft, pale cake base.<\/p>\n

\"An
An example of a vegan dr\u00f8mmekage. 2026-05-10, location not stated. Photo: Spiderwinebottle \/ Source<\/a> \/ CC BY 4.0<\/a> \/ Downscaled version from the distributor; no alterations to the content after retrieval.<\/figcaption><\/figure>\n

Coconut spread over the almost-baked cake, then baked again<\/h2>\n

In one example method, eggs and sugar are whisked together, then flour and warmed milk and butter are mixed in and the batter is poured into a baking tray. When the cake is almost baked, it is taken out of the oven, and a mixture of butter, brown sugar, milk and coconut warmed in a pan is spread over the surface. When the cake goes back into the oven, the topping browns and melds with the surface of the cake.<\/p>\n

\"An
An example of a raw egg yolk and egg white. Location unknown. Photo: jefras (Jo\u0103o Est\u0119v\u0103o A. de Freitas) \/ Source<\/a> \/ Released into the public domain by the author<\/a>. Image used as supplied by the distributor; no alterations to the content after retrieval.<\/figcaption><\/figure>\n
\"An
An example of grated coconut. Location unknown. Photo: Nilanjan Sasmal \/ Source<\/a> \/ CC BY-SA 4.0<\/a>. Image used as supplied by the distributor; no alterations to the content after retrieval.<\/figcaption><\/figure>\n

Adding the topping partway through baking produces two distinct layers: a soft cake base and a sweet layer with the grainy texture of coconut. The coconut leaves a fine texture as you bite into it, while the brown sugar and butter add a toasty aroma. Because it is baked in a tray and cut into pieces, it is easy to take along to gatherings.<\/p>\n

From a grandmother\u2019s kitchen to a recipe card<\/h2>\n

It is sometimes called \u201cdream cake from Brovst,\u201d after Brovst in North Jutland. Jytte Andersen learned to make this cake in the kitchen of her grandmother, whom she visited during the holidays. Her grandmother, Marie Nielsen H\u00f8jgaard, is said to have baked the cake, which had been handed down in her own family home, for special occasions such as Christmas. At the time, coconut was precious and was not an ingredient that could be used whenever one liked.<\/p>\n

According to Andersen\u2019s recollection, in 1960, when she was 13, she brought the cake to a gathering of housewives in Brovst. A baking consultant from the milling company Amo who was there took the recipe home, and it was later printed on one of the company\u2019s recipe cards under the name \u201cdream cake from Brovst.\u201d Andersen says she came across the card in a shop about six months later and that no one had contacted her beforehand.<\/p>\n

Amo\u2019s current description states that the cake later won the company\u2019s recipe competition. Andersen herself, however, says that the gathering she brought the cake to was not a competition. Both accounts agree that the cake she learned from her grandmother spread by way of the gathering in Brovst. However, these two accounts alone do not make clear how the later competition described by the company relates to the gathering she brought the cake to.<\/p>\n

Glossary<\/h2>\n

Jytte Andersen<\/strong>: The person who learned the cake from her grandmother and brought it to the gathering in Brovst.<\/p>

Marie Nielsen H\u00f8jgaard<\/strong>: Andersen\u2019s grandmother, who baked the cake handed down in her family home.<\/p>

Brown sugar<\/strong>: Brown-coloured sugar containing molasses. It adds colour and flavour to the topping.<\/p>

Topping<\/strong>: Ingredients spread over the surface of a cake and baked. Here, coconut and sugar are used.<\/p>\n","protected":false},"excerpt":{"rendered":"

Dr\u00f8mmekage is a cake baked with a coconut topping, and it is a well-loved favourite in Denmark. Its name means \u201cdream cake.\u201d A layer of brown sugar and coconut covers a soft, pale cake base.<\/p>\n","protected":false},"featured_media":8087,"menu_order":523,"template":"","meta":{"_acf_changed":false,"_parade_sweetlore_meta":{"en":"Dr\u00f8mmekage","subtitle":"Dr\u00f8mmekage: ingredients and method","topics":"Soft cake base \/ Brown sugar and coconut topping \/ Toasty flavour from a second bake","country":"Brovst, Denmark","show_toc":true,"ingredients":["cream","butter","egg","coconut"],"texture":[],"occasion":[],"method":["baked"],"season":[]},"footnotes":""},"sweetlore_category":[154],"class_list":["post-8752","sweetlore","type-sweetlore","status-publish","has-post-thumbnail","hentry"],"acf":{"sweetlore_related_products":null,"sweetlore_related_faqs":null,"sweetlore_related_voices":null,"sweetlore_related_mode":"auto","sweetlore_related_articles":null},"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t