Description
Lazy Daisy Cake is a moist and tender vanilla cake topped with a rich, caramelized coconut and brown sugar topping. This easy-to-make dessert blends the comforting flavors of butter, coconut, and brown sugar, broiled to a bubbly golden finish. Its simple preparation and delightful texture make it perfect for casual gatherings or an everyday treat.
Ingredients
Scale
For the Cake
- 1/2 cup milk
- 1 tablespoon butter
- 2 large eggs
- 1 cup (202g) sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup (135g) all-purpose flour
- 1 teaspoon baking powder
For the Topping
- 4 tablespoons (1/2 stick) unsalted butter
- 1 cup (87g) sweetened coconut flakes
- 2/3 cup (154g) packed brown sugar
- 3 tablespoons heavy cream
- 1/4 teaspoon salt
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease an 8×8-inch square baking pan thoroughly to prevent sticking.
- Heat the milk and butter: In a small saucepan over medium-low heat, warm the milk and butter together until the butter melts completely and the milk is steaming. Remove from heat and set aside.
- Mix wet ingredients: In a large bowl, whisk together the eggs, sugar, vanilla, and salt vigorously for about 60 seconds until the mixture lightens in color and thickens slightly.
- Add dry ingredients: Sprinkle baking powder evenly over the flour, crush any lumps, then fold the flour and baking powder mixture gently into the wet ingredients using a spatula until just combined.
- Combine batter: Pour the warm milk and butter mixture into the batter and fold it in gently until you have a slightly liquidy, smooth batter.
- Bake the cake: Pour the batter into the prepared pan and smooth the top. Bake for about 30 minutes, until the cake is puffed, golden at the edges, and springs back gently when pressed in the center.
- Make the topping: While the cake bakes, melt the butter over medium-low heat in the same saucepan. In the same bowl used for the batter, combine the melted butter, sweetened coconut flakes, brown sugar, heavy cream, and salt, mixing thoroughly to form a thick topping.
- Broil the topping: After removing the cake from the oven, move the oven rack to about 5 inches from the broiler element. Spread the topping evenly over the hot cake. Broil for about 3 minutes, watching closely and rotating the pan every minute to ensure the topping bubbles and caramelizes evenly without burning.
- Cool and serve: Transfer the cake to a wire rack and allow it to cool completely. Slice into pieces and serve. Store leftovers covered for up to 3 days; the topping will soften but remain delicious.
Notes
- Use an 8×8-inch square pan for the correct thickness and baking time.
- Be sure to watch the cake closely during broiling to prevent burning the topping.
- Allow the cake to cool completely for clean slices and best texture.
- Leftover cake is best consumed within 3 days for optimal freshness.
- You can substitute heavy cream with whole milk for a lighter topping, though the texture will differ slightly.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 75 mg
