Lazy Daisy Cake

star rating (10) rate this recipe »
Recipe photo

Lazy Daisy Cake

star rating (10) rate this recipe »
Published prior to 2008

This simple yellow cake with a broiled coconut-butter-brown sugar topping is an all-time favorite. It's quick and easy, and travels very nicely right in its baking pan.

Cake
2 large eggs
1 cup (7 ounces) granulated sugar
1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
1 1/2 tablespoons butter

Topping
1/4 cup (1/2 stick, 2 ounces) unsalted butter
1/2 cup + 2 tablespoons (4 5/8 ounces) brown sugar
1/4 cup (2 ounces) milk
1 cup (3 1/2 ounces) flaked coconut

Cake: Preheat the oven to 350°F. Grease and flour an 8-inch square baking pan.

In a mixing bowl, beat the eggs till 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.

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 a broiler for 2 to 3 minutes, or until the topping is golden brown and bubbling. Makes one 8-inch square cake, 16 servings.

Note: Watch the topping carefully as you broil it, because it goes from golden to burned very quickly.

Nutrition information per serving (1/16 of cake, 2x2-inch piece, 56 g): 177 cal, 5 g fat, 2 g protein, 7 g complex carbohydrates, 20 g sugar, 1 g dietary fiber, 46 mg cholesterol, 166 mg sodium, 80 mg potassium, 1 mg iron, 54 mg calcium, 42 mg phosphorus.

This recipe reprinted from The Baking Sheet Newsletter, Vol. III, No. 5, May-June 1992 issue.

Reviews

1
  • star rating 05/02/2015
  • Lucy from ANnapolis, MD
  • Delicious and easy. I added 1/2 tsp Buttery Sweet Dough flavor to the batter. I baked this for work, and it looked like the sticky topping might be difficult to cut. So I cut it ahead of time, and found that the topping is a little challenging. Using a hot sharp knife worked well. Dip the knife in hot water, wipe it off and use until you need to heat it up again.
  • star rating 04/30/2015
  • Susan from Marietta, OH
  • A wonderful yellow cake on its own (I didn't use the coconut in the topping, but topping without it was still delicious), or can be used with a myriad of different toppings or as a the basis for an upside down cake. YUM!!!!!!!!
  • star rating 04/13/2015
  • Toni from Orange, CT
  • Wow! I made this cake and baked it in a Maryann pan. After it cooled I topped it with mixed berries I had sugared and a dollop of whip cream. I can imagine al kinds of toppings. Easy and delicious. A real keeper!
  • star rating 09/29/2014
  • Claire from Easton,PA.
  • Moist and delicious
  • star rating 06/08/2014
  • Maggie from Georgia
  • nice moist cake with the sweet crunchy toasted coconut it is delicious, I'm never disappointed with the KAF. This recepie is a keeper.
  • star rating 09/13/2013
  • from Bloomington, Indiana
  • Super easy, a nice size. A firm, springy cake - the texture is really pleasing. The gooey, but not-too-sweet keeps the cake moist and (for me) was more satisfying than a lot of frostings. Definitely making this one again.
  • star rating 01/23/2011
  • Vistor from
  • OMG THIS CAKE IS GOOD!!!!!!!!!!!!!! I'm not sure, but I think the boiled milk and butter give this cake its slighty caramelized top. I didn't make the topping because I needed to use up this cream cheese frosting I had. This cake was suppose to be for a friend's birthday but when I tasted some of the crumbs, I had to bake one for myself! This cake is delish just by itself! I'm going to use this recipe again and again. Thank you so much for this wonderful recipe!!!!!!!!!!!!!!!!!!
  • star rating 03/07/2010
  • Cassie from Lebanon, IN
  • So I have made this tasty, sugary, buttery, cake of deliciousness a few times now ... and I am completely in love with it. Tonight, feeling adventurous, I attempted to turn it into cupcakes. This plan worked perfectly and the beautiful little lemon colored cakes came out of the oven just as springy and moist as the cake. I then topped each cake with about a tablespoon of the prepared coconut topping and broiled it for 2:30 minutes (which was slighty too much). They looked perfect until I tried to get them out of the greased and floured muffin pan. They were pretty much glued in place. I'll admit, although I tore them up trying to release them from the death grip of the muffin pan, the pieces that I managed to salvage were still just as wonderful as their cake formed cousin.
  • star rating 01/01/2010
  • Cassie from Lebanon, IN
  • One of the most moist and delectable cakes I’ve ever tried. Very easy to prepare. I think next time I might either make half of the topping to put on it (just a bit of a sugar rush for dessert…weee!) or prepare an alternate frosting for it. Oh don’t get me wrong…the coconut topping was very delicious, but the cake was equally as good without it! I have been searching for an easy non-chocolate cake and this one is going to be my keeper! Thanks again KAF
  • star rating 01/05/2009
  • Dorothy Petrie from Webster, NY
  • This is a fabulous, easy cake that will impress family and friends alike. It also goes great with a take-a-long lunch wrapped up in wax paper. Whomever receives a piece of this will know that you love them!
1