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Moist Lazy Daisy Cake

Ingredients

  • 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
  • FROSTING:
  • 3/4 cup packed brown sugar
  • 1/2 cup butter, melted
  • 2 tablespoons half-and-half cream
  • 1 cup sweetened shredded coconut

Directions

  • 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.

Nutrition Facts

1 piece: 404 calories, 18g fat (12g saturated fat), 85mg cholesterol, 296mg sodium, 58g carbohydrate (44g sugars, 1g fiber), 4g protein.

Reviews

Average Rating: 4.5
  • Chefinkev
    Nov 17, 2019
    Cake is delicious. I’ve made it three times but it keeps falling in the middle. Might try with regular flour next time
  • Anita
    Nov 3, 2019
    Our family has a cake similar to this that always wins me first place. But we add 1cup cooked oatmeal to the batter. I never have any left
  • SUSIEKAYPA
    Oct 22, 2019
    I have been making this cake for years, but we call it "Bee Sting Cake"
  • alohabarb
    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.
  • Lynn
    Jun 21, 2019
    Very quick and easy to make...but the result was scrumptious! I will definitely be making this one again and again!
  • fhquilting
    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...
  • GrammaMJ
    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!
  • chocolateformyfour
    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.
  • shereeder
    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.
  • manga
    Jun 24, 2018
    My cake came out very flat by putting it in a 9 " pan . I didn't think it had much flavor.
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