Lazy Daisy Cake

Lazy Daisy Cake
  • PREP TIME
    15 mins
  • COOK TIME
    25 mins
  • TOTAL TIME
    1 hrs 40 mins
  • SERVING
    8 People
  • VIEWS
    39

Transport yourself to sun-drenched afternoons with this effortlessly elegant Lazy Daisy Cake. A light and airy sponge base is crowned with a luscious, buttery, and perfectly crisp coconut topping. It's the ideal treat when you desire a touch of homemade goodness without the fuss.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    60 g
  • Cholesterol
    84 mg
  • Fiber
    1 g
  • Protein
    4 g
  • Saturated Fat
    11 g
  • Sodium
    385 mg
  • Sugar
    46 g
  • Fat
    17 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
5 mins

Preheat your oven to 350°F (175°C). Grease and flour an 8-inch cake pan. (Prep time: 5 minutes)

02

Step
2 mins

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. (Prep time: 2 minutes)

03

Step
5 mins

In a small saucepan, combine the milk, 1 tablespoon of the butter, and the vanilla extract. Heat over medium-high heat until it just begins to boil. Remove from heat and set aside. (Cook time: 5 minutes)

04

Step
8 mins

In a separate bowl, beat the eggs with an electric mixer until light yellow. Gradually beat in the granulated sugar on high speed until well combined. Gently stir in the flour mixture until only a few large lumps remain. Stir in the warm milk mixture until smooth. Pour the batter into the prepared cake pan. (Prep time: 8 minutes)

05

Step
30 mins

Bake in the preheated oven until a toothpick inserted into the center comes out clean, approximately 25-30 minutes. (Bake time: 25-30 minutes)

06

Step
10 mins

Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. (Cooling time: 10 minutes)

07

Step
5 mins

In a medium bowl, combine the remaining 6 tablespoons of butter (softened), coconut, brown sugar, and cream until evenly mixed. (Prep time: 5 minutes)

08

Step

Once the cake is completely cool, spread the coconut topping evenly over the top. Serve and enjoy!

For an extra layer of flavor, toast the flaked coconut lightly before adding it to the topping. This will enhance its nutty notes and add a delightful crunch.
Ensure the milk mixture is warm, not scalding, when adding it to the batter. This will help to create a tender crumb.
If you don't have heavy cream, half-and-half can be substituted in the topping, though the texture will be slightly less rich.

Aryanna Mclaughlin

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.3/ 5 ( 13 Ratings)
Total Reviews: (5)
  • Loraine Beatty

    I added a little bit of almond extract to the batter, and it was delicious!

  • Octavia Rodriguez

    My grandmother used to make this cake all the time. It brings back so many memories.

  • Beverly Kemmer

    The topping was a little too sweet for my taste, so I reduced the amount of brown sugar slightly.

  • Sean Ledner

    I love the crunchy topping – it's what makes this cake special.

  • Niko Hayes

    This cake is so easy to make, and it's always a hit!

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