Lazy Daisy Cake
User Reviews
5
Lazy Daisy Cake
Description
The recipe starts by mixing dry ingredients including flour, baking powder, and salt. Butter is melted into milk with vanilla before being gently folded into a whipped egg and sugar mixture, creating a smooth batter. Baked until a toothpick comes out clean, the cake provides a tender, slightly dense base for the topping.
The topping consists of melted butter blended with packed light brown sugar, evaporated milk, and shredded coconut, which spreads evenly over the warm cake. Broiling activates caramelization and toasts the coconut, creating a lacy, sweet crust contrasting the soft cake beneath.
This cake balances straightforward preparation with a distinctive topping that enhances texture and flavor. It is ideal served warm or at room temperature, suitable for casual desserts or potlucks. The recipe suggests easy make-ahead options and safe storage methods to maintain freshness and texture.
The method of broiling after baking is key to achieving the characteristic crisp coconut topping, distinguishing Lazy Daisy Cake from other coconut cakes or bars.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 4 tablespoons butter
- 1 cup milk
- 1 teaspoon vanilla extract
- 4 egg room temperature
- 2 cups sugar
Topping:
- 9 tablespoons butter melted
- ¾ cup light brown sugar packed
- 6 tablespoons evaporated milk (recommended: Carnation)
- 1 ½ cups coconut recommended: Baker's Angel Flake, shredded
Instructions
Make the Layer:
- Place an oven rack in the middle position and heat the oven to 350 degrees. Grease and flour a 9x13 inch baking pan or glass baking dish.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Heat together the butter and milk just until the butter has completely melted. Remove from the heat and mix in the vanilla. Set aside.
- Use an electric mixer to beat together the eggs and sugar in a large mixing bowl.
- Alternately fold the flour and warm milk mixture into the egg mixture until completely incorporated.
- Transfer the finished batter to the prepared baking dish or pan.
- Bake until a toothpick inserted into the center comes out clean (about 30-35 minutes).
Make the Topping:
- While the cake is cooling, make the topping by combining the butter, brown sugar, evaporated milk, and coconut.
- Spread the topping evenly over the baked layer.
- Turn on the oven broiler element; transfer the pan to the oven and broil until brown and bubbly.
- Remove from the oven. Let cool briefly. Slice, serve, and enjoy!
Notes
- Grease and flour your baking pan thoroughly to ensure easy release of the cake after baking.
- You can prepare the cake ahead by baking and topping it as directed, then broil the topping just before serving for best texture.
- Store cake pieces wrapped in plastic wrap in an airtight container; they stay fresh in the refrigerator up to 4 days or frozen for 3 months.
- Reheat individual slices in the microwave using 30-second intervals to warm through without drying.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15servings
Amount Per Serving
Calories 373 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 373kcal | 19% |
| Carbohydrates | 56g | 19% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 73mg | 24% |
| Sodium | 269mg | 11% |
| Potassium | 126mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 43g | 86% |
| Vitamin A | 407IU | 8% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 90mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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