Lazy Daisy Cake
User Reviews
5
Lazy Daisy Cake
Description
This cake uses basic pantry ingredients like milk, butter, sugar, eggs, flour, baking powder, and salt, combined into a straightforward batter. The milk is heated with butter and vanilla before mixing with sugar and eggs, then flour and leavening are folded in lightly to keep the texture tender. It’s baked in a 9x9-inch pan until lightly golden with a springy center.
The topping is created separately by cooking brown sugar, butter, and cream to a boil before stirring in shredded sweetened coconut. After baking, the cake is spread with this coconut icing and briefly placed under the broiler, melting and caramelizing the topping to create a sticky, textured layer contrasting with the soft cake base.
Lazy Daisy Cake offers a comforting balance of moist cake and sweet, chewy coconut icing. It can be served as a simple dessert with tea or coffee, suitable for informal gatherings or family treats. The components and equipment needed are minimal and typical for home baking.
Ingredients
Cake Ingredients
- 1/2 cup milk
- 1 tablespoon butter
- 1 teaspoon vanilla
- 1 cup sugar
- 2 egg
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
Icing Ingredients
- 9 tablespoons light brown sugar packed
- 5 tablespoons butter room temperature
- 1/4 cup heavy cream
- 1 cup coconut shredded, sweetened
Instructions
- Heat the oven to 350°F and spray a 9x9-inch cake pan with non-stick cooking spray. In a medium saucepan over medium heat add the milk.
- Once the milk begins to simmer turn off the heat and add the tablespoon of butter and vanilla. Stir until the butter is melted. Set aside to cool.
- In a medium bowl add the sugar, milk mixture, and eggs. Mix until well combined.
- Then add the flour, baking powder, and salt. Mix until no large lumps remain, about 12 strokes.
- Pour the batter into the prepared pan.
- Bake for 22-25 minutes, or until the cake is just golden brown around the edges and the center of the cake springs back when gently pressed.
- While the cake bakes prepare the icing. In a medium saucepan combine the brown sugar, five tablespoons of butter, and cream.
- Cook the mixture over medium heat until it comes to a boil then turn off the heat and stir in the coconut.
- Once the cake has baked remove it from the oven and turn on the broiler. Spread the icing evenly over the cake, then place the cake under the broiler for 3-5 minutes, or until the icing is bubbling vigorously all over. Remove the cake from the oven and cool to room temperature in the pan before slicing and serving. Keeps for up to three days in an air tight container at room temperature.
Notes
- Use a 9x9 inch cake pan and spray it with non-stick cooking spray before baking.
- Heat milk with butter and vanilla until just simmering to dissolve butter before mixing into batter.
- Mix flour, baking powder, and salt thoroughly to avoid lumps, but do not overmix batter for tender cake.
- After baking, spread the coconut icing evenly and briefly broil to caramelize for best texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12people
Amount Per Serving
Calories 273 kcal
% Daily Value*
| Calories | 273kcal | 14% |
| Carbohydrates | 36g | 12% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 50mg | 17% |
| Sodium | 121mg | 5% |
| Potassium | 134mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 305IU | 6% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 49mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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