Lazy Daisy Cake

Lazy daisy cake on a cake stand with a slice on a white plate.

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5 from 2 votes

Lazy Daisy Cake is a soft, fluffy vintage cake topped with a sweet coconut topping, an easy and classic dessert recipe.

Prep Time30

Cook Time30

Total Time1

Course: Dessert

Cuisine: American

Servings: servings

Calories: 399kcal

Author: Rosemary Molloy

Ingredients

1 cup cake/pastry flour
1 teaspoon baking powder
¼ teaspoon salt
2 large eggs (room temperature)
½ cup milk (2% or whole milk)
1 tablespoon butter
1 cup sugar
1 teaspoon vanilla extract

FOR THE TOPPING

½ cup brown sugar (lightly packed)
¼ cup butter (melted and cooled)
¼ cup cream (heavy or whole cream)
1 cup unsweetened shredded coconut

US Customary - Metric

Instructions

Pre-heat oven to 350F/ 180C. Grease and flour or spray and 8 inch / 20 cm round cake pan.
In a medium bowl whisk the flour, baking powder and salt.
Heat the milk and butter until the butter has melted, remove from heat.
Beat the eggs until thick approximately 3 minutes, gradually add the sugar while beating, add the vanilla, flour mixture and hot milk.
Pour the batter into the prepared pan and bake for approximately 30-35 minutes or until a toothpick comes out clean. Remove the cake from the oven and set the oven to broil. Spread the topping on the cake. Broil until caramelized and golden on top. Watch carefully. Serve warm or cold. Enjoy!

FOR THE TOPPING

Mix together in a bowl, the brown sugar, melted butter, cream and coconut.

Notes

this is an old recipe that my Mom had, my husband love coconut so I decided to try it. It's really moist.

Storage: Store the cake covered at room temperature for up to 3 days.

Freezing: The cake freezes well for up to 1 month. For best results, freeze the cake without the coconut topping and add it fresh after thawing. If freezing with the topping, wrap the cake well and note that the topping may soften slightly once thawed.

Nutrition