Moist Lazy Daisy Cake
Total TimePrep: 20 min. Bake: 25 min.
- 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 sweetened shredded 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.
Nutrition Facts1 piece: 404 calories, 18g fat (12g saturated fat), 85mg cholesterol, 296mg sodium, 58g carbohydrate (44g sugars, 1g fiber), 4g protein.
Jun 23, 2019
I have made the Lazy Daisy cake for years. We use Hot milk and Dark brown sugar. Everyone Loves this recipe. It was my Dad's favorite, and now my Son in Law's favorite. Make it every year on there Birthdays. I thought you couldn't submit other peoples recipes. Or I would of submitted this one a long time ago. I can't click on stars, cause I haven't tried your way of make the cake.
Jun 21, 2019
Very quick and easy to make...but the result was scrumptious! I will definitely be making this one again and again!
Jun 19, 2019
I grew up with this cake and my children grew up it! I am 80 and am still making this wonderful cake. I double the ingredients for a 9 x 13 pan for potlucks where it is always a favorite. This must be the perfect cake to have never been changed for so many decades! Served with sweetened whipped cream on top is a dream come true...
Jun 19, 2019
For the "dry" comments: Did you use all-purpose flour instead of cake flour? It makes a huge difference in the cake texture and moistness. Also, a 9 inch pan will give you a thinner cake that dries out more in the oven. An 8 inch pan may give you a cake crumb you like better. As to topping, poke small holes in the cake before you pour it over. You can also use 1/2 cup of the brown sugar if it seems too sweet for your taste, and adding chopped pecans makes it even better after it is broiled!
Jun 15, 2019
Made this yesterday with brown rice flour. I followed a conversion to cake flour of removing 2 tablespoons of flour and replacing it with corn starch. I added 1/4 teaspoon of xanthan gum because it is gluten free. Measure the flour lightly and level with knife. Do not over bake. It was perfectly moist. I didn't have half and half so I used heavy whipping cream. It made everyone swoon and was even declared better the the coconut macaroons I always make that make people go crazy.
Jul 10, 2018
This cake has been in my family for more years than I can remember. My grandmother and my mother used to make this all the time. Now I make it to enjoy all by myself. My kids don't like coconut, so that means all the more for me! Works great in an 8x8 dish. One of those feel-good comfort foods.
Jun 24, 2018
My cake came out very flat by putting it in a 9 " pan . I didn't think it had much flavor.
Jun 21, 2018
Oh my goodness! I have this exact recipe passed down from my mother some 40 yrs ago. It's very good without the topping and used for strawberry shortcake. Awesome!
Jun 20, 2018
awsome memories of this cake! Sooooo Good!
Jun 18, 2018
I also remember this cake when I was a little girl, 60 years ago. I remember the coconut toasted on top and under the broiler. Unfortunately, I was the one who kept stealing the icing off the top of the cake until there was just a little portion that was still iced. My mother never said a word and was back to baking something else the next day. i can still smell that cake and havent thought of it in years. Thank you for the memory. i definitely will make this.