This cake, to quote my mom, is”buttery, coconutty, sweet goodness in my mouth!” With a simple butter cake recipe and caramelized sugar/toasted coconut topping, this is a quick, no-fail treat. The recipe I use is one that was passed down from my great grandmother, so I wasn’t surprised when I did a little research on the origin of the name and saw the cake referred to as an “old fashioned” dessert many times. The best explanation I found for its history was that is was devised in the 1940s when cakes were still made from scratch, so simplicity was preferred.
Lazy Daisy Cake
For the cake:
- 1/2 cup milk
- 1 Tbsp unsalted butter
- 2 eggs
- 1 cup granulated sugar
- 1 tsp vanilla
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
For the topping:
- 5 Tbsp unsalted butter, melted
- 7 Tbsp brown sugar
- 3 Tbsp milk
- 1 3/4 cup flaked coconut
- Preheat oven to 350 degrees.
- Heat to a boil: 1/2 cup milk and 1 Tbsp unsalted butter. Cool slightly.
- Butter an 8″ square baking pan.
- Beat 2 eggs with an electric mixer for 5 minutes until thick and pale yellow.
- Gradually add the sugar and vanilla to the eggs.
- In a separate bowl, mix together the dry ingredients: flour, baking powder, and salt.
- Gradually add dry mixture to the egg mixture.
- Pour in warm milk and beat the batter well. Batter will be thin.
- Spoon into prepared pan and bake for 30 minutes.
- While the cake is baking, prepare topping.
- Start by melting the butter (try a glass dish in the microwave).
- Melt the brown sugar into the butter, stirring continually.
- Add milk to the sugar/butter mixture.
- Stir in the coconut.
- When the cake is finished baking, remove from the oven and turn the oven temperature to broil.
- Spread coconut topping over the top of the cake while it is still in the pan.
- When the oven is heated to broil, caramelize the sugar and toast the coconut carefully – watching it until it turns light brown and bubbly. (consider watching it with the oven door open)
- Allow to cool in the pan. The cake can be cut and served from the pan, or use a board to flip it out before flipping it back upright onto a platter or cake stand.