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Moist Lazy Daisy Cake Recipe

Moist Lazy Daisy Cake Recipe photo by Taste of Home

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We always called this Mama's "never fail" recipe. I guess the same holds true for me, since I've entered this cake in contests and won with it. This tasty dessert is popular in our family, and it always brings back fond memories of Mama.

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Moist Lazy Daisy Cake Recipe

Prep: 20 min. Bake: 25 min.

Yield: 9 Servings

20 25 45

Ingredients

2 eggs
1 cup sugar
1 teaspoon vanilla extract
1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons butter
FROSTING:
3/4 cup packed brown sugar
1/2 cup butter, melted
2 tablespoons half-and-half cream
1 cup flaked coconut

Directions

In a large bowl, beat eggs, sugar and vanilla on high until thick and lemon-colored, about 4 minutes. Combine flour, baking powder and salt; add to egg mixture. Beat on low just until combined. Heat milk and butter in a small saucepan until butter melts. Add to batter; beat thoroughly (the batter will be thin). Pour into a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes or until cake tests done. Cool slightly. For frosting, blend all ingredients well; spread over warm cake. Broil about 4 in. from the heat for 3-4 minutes or until the top is lightly browned. Yield: 9 servings.

Nutritional Facts 1 serving (1 piece) equals 404 calories, 18 g fat (12 g saturated fat), 85 mg cholesterol, 296 mg sodium, 58 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Lazy Daisy Cake in Reminisce March/April 1994, p55

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Reviews for Moist Lazy Daisy Cake

Moist Lazy Daisy Cake

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Reviewed on Jun. 20, 2012 by kerrynjames

We loved this! I made it for a friend who doesn't like coconut, so I left the coconut off. Next time, if I do that, I'll put 1/2 to 1/3 of the frosting on the cake, as it was a little overpowering.

Also, next time I'm making a double batch, because this cake was eaten in record time!

Reviewed on Feb. 14, 2012 by maritimeukrainian

My cousin gave me the best advice: use real butter and poke holes into the top of the cake before applying the icing. I took it a step further and used vanilla infused turbinado sugar in the cake. Delicious!!!

Reviewed on Apr. 18, 2011 by senzascusa

Really love this cake. There is another on the site with more ratings, but i compared them and they are virtually identical apart from being for different sized pans.

Reviewed on Feb. 22, 2010 by Isolda

I love this simple, old-fashioned cake. My family does too. So much, in fact, that if I know there's going to be more than just my husband and me at a meal, I double the recipe and make two cakes. If not needed immediately, the cake freezes well.