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Moist Lazy Daisy Cake

We always called this Mama's "never fail" recipe. I guess the same holds true for me, since I've entered this lazy daisy cake in contests and won with it. This tasty dessert is popular in our family, and it always brings back fond memories of Mama. —Carrie Bartlett, Gallatin, Tennessee
  • Total Time
    Prep: 20 min. Bake: 25 min.
  • Makes
    9 servings


  • 2 large eggs, room temperature
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1 cup cake flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup 2% 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


  • Preheat oven to 350°. 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 until cake tests done, 20-25 minutes. 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 Facts
1 piece: 405 calories, 18g fat (12g saturated fat), 78mg cholesterol, 277mg sodium, 58g carbohydrate (46g sugars, 1g fiber), 4g protein.


Click stars to rate
Average Rating:
    Jun 29, 2020

    Only checked 4 stars because I didn’t bake your cake, but want to comment: My mom, who would be over 100 now, always got requests for this cake. It was such a hit. She put walnuts or pecans, or both into the frosting before broiling it. I’ve taken it to potlucks and it is always popular with my friends, too. I’ve also seen a recipe from the 1940s that called for oatmeal as an ingredient in the cake, but have never tasted it.

  • tsuop
    Jun 20, 2020

    This site cuts off comments SO 2nd try. My Pastors wife gave me this recipe several years ago. She called it Goofy Cake, it is perfect every time.

  • fmmslkl
    Jun 18, 2020

    I did not care for this cake. The topping was very good and I think I will try it on another cake. This cake reminds me of a sponge cake and it just is not tasty. For my liking it is a bit to heavy and what I would call a wet cake. I made it exactly as the recipe stated. I won't make it again. I felt like I could be eating something better for a dessert. This in my mind was wasting calories when I could have used them on something I would enjoy more. I did notice that this cake, according to the reviews, tends to be a family recipe that several reviewers have been eating for years. Maybe that was my problem because this was the first time I tried it.

  • catherine
    Jun 18, 2020

    Very quick and easy. I made 12 cupcakes. Didn't have milk so I diluted 1\4 cup half

  • RoseMarie
    Jun 17, 2020

    This was amazing. Super easy, quick and delicious. And thanks for the tip about the Cake flour

  • Linda
    Jun 17, 2020

    Read through this recipe and said WOW, this will be a great cake. I’m making it now. Half way thru the process my brain woke up. My Mother-in-law gave me this recipe but she calls it Poor Man’s Cake. She adds 3/4 cup chopped pecans to the topping. So I’ll be adding the pecans to this. There are a few other differences between the two, and that’s ok. Still really really love this cake. So does my husband.

  • rscallies
    Jun 17, 2020

    Thank you for sharing this recipe. My mom would make this and it was always one of my favorites. I could never find it in her recipe nooks after she passed away. THANKS AGAIN!

  • Dana
    Jun 17, 2020

    No comment left

  • jkmillermn
    Jun 17, 2020

    This cake is loved by anyone who likes coconut. Easy recipe that stays moist. Cake always disappears quickly. The topping is what makes this cake so addicting. No changes are needed to recipe at all. You will get requests for recipe if served to guests.

  • 5isthelimit
    Mar 29, 2020

    This cake is delicious and very easy to make. I did not have cake flour, I only had all purpose flour, so for an easy fix you take out 2 TBSP of the flour and replace it with 2 TBSP cornstarch. Cake was very moist and the caramelized topping is delicious! This recipe is a keeper!!