- 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
- 3/4 cup packed brown sugar
- 1/2 cup butter, melted
- 2 tablespoons half-and-half cream
- 1 cup flaked coconut
- 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.
Reviews for Moist Lazy Daisy Cake
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"My Mom got this recipe from a 1929 Mirro Aluminum Cookbook. It has been a favorite of mine since I was a little girl. It's a family favorite."
"I baked this cake during the summer and it was great. I needed a small cake for a get together and it was perfect. I took the left overs to my Mom and she thought it was great also."
"This is a wonderfully unique cake. The crunchy topping is delicious and the cake is dense, but moist. It is rich, so the smaller size is perfect!"
"Carrie, thanks for sharing your family's recipe---it reminds me of my Gran, too!"
"My husband liked this cake, but I thought the topping was way too sweet. The cake was good, but not the topping. This cake might taste good with another topping such as fresh strawberries."