Ah, the Lazy Daisy Cake…It sounds like spring, doesn’t it? This is an older recipe, though, I don’t know its origins. I do know that it is something my grandmother made from time to time. Some versions of this make for a dry cake, but this is moist and wonderful.
It is very simple and from start to finish it only takes one hour to make the Lazy Daisy Cake. It will be a nice treat for your family. Mine enjoyed it very much.
- 2 large eggs
- 1 cup granulated sugar
- 1 cup All-Purpose Flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1 1/2 tablespoons butter
- 1/4 cup (4 tablespoons) unsalted butter
- 1/2 cup + 2 tablespoons brown sugar
- 1/4 cup milk
- 1 cup flaked coconut or unsweetened coconut
Preheat the oven to 350°F. Grease and flour an 8″ square or 9″ round baking pan.To make the cake: In a mixing bowl, beat the eggs until frothy, then add the sugar, beating at high speed until mixture is thick and lemon-colored. Stir in the flour, baking powder and salt.In a saucepan, heat the milk and butter together to boiling. Add to ingredients in bowl, beating to combine. Pour the batter into the prepared pan. Bake for 30 minutes, until the top springs back when lightly touched with your finger, and the edges begin to pull away from the pan. Remove from oven and place on a rack to cool for 10 minutes or so.Turn on the broiler in the oven.
To make the topping: Melt the butter in a saucepan. Add the brown sugar, milk and coconut, stirring to combine.Pour the topping over the warm cake, and place under the broiler for 2 to 3 minutes, or until the topping is golden brown and bubbling.Store the cake for up to 3 days on the counter, or freeze for up to a month.
Idea: What about using this cake to make pineapple upside down? Some one try this and let me know. I thought about it, but don’t have the pineapple in my pantry.
You will just love this cake, it’s amazing! Don’t forget to share this recipe with your friends!