- 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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"Has always been a favorite in my family. My grandmother and my mother and now I enjoy this cake over the years. Can't go wrong."
"Love this Lazy Daisy Cake. I learned how to make this cake in 4-H years ago. I made it every month to learn how to bake. I am 73 years old so you now know how many years that was."
"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!"