Moist Lazy Daisy Cake Recipe
- 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
- 1. 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.
1 piece: 404 calories, 18g fat (12g saturated fat), 85mg cholesterol, 296mg sodium, 58g carbohydrate (44g sugars, 1g fiber), 4g protein .
Reviews for Moist Lazy Daisy Cake
"Easy to make. Used with fresh strawberries and ice cream. Will make again!"
"I also remember this cake from my 4H cookbook. Love it."
"Made this last night and not a piece left over. Everyone had seconds and wished they had another piece yet!! Easy to make same day having company. Its a keeper!"
"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!"
"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."
"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!"
"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!!!"
"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."
"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."