Lazy Daisy Cake

Hey All!

One thing our family always enjoys as a treat is Lazy Daisy Cake; it’s practically a family tradition. Of course, we aren’t the first family to fall in love with this recipe.

The Lazy Daisy Cake, with its simple white cake base and rich, coconut-brown sugar topping, has roots that stretch back to the early 20th century in North America. It gained popularity during the mid-century, becoming a staple in many home kitchens for its ease and crowd-pleasing flavor. It’s a classic comfort cake that brings back memories of home baking and sweet gatherings.

Now, let’s get into my version of this delightful dessert: Chef Bari’s Lazy Daisy Cake!”

Lazy Daisy Cake Recipe by Chef Bari:

Yields: 9×9 inch cake

Prep time: 20 minutes

Cook time: 35 minutes

Ingredients:

Cake Base:

2 cups all-purpose flour, sifted
2 teaspoons baking powder
1/4 teaspoon salt
4 large eggs
2 cups granulated sugar
2 teaspoons vanilla extract
1 cup milk
2 tablespoons unsalted butter

Coconut Brown Sugar Topping:

1/2 cup packed brown sugar
1/2 cup unsalted butter, melted
1/2 (14 oz) can sweetened condensed milk (Eagle Brand)
2 cups shredded coconut

Instructions:

Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×9 inch baking pan, or use a baking spray with flour.
Combine Dry Ingredients: In a medium bowl, whisk together the sifted flour, baking powder, and salt. Set aside.
Combine Wet Ingredients: In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs until lightly foamy. Gradually add the sugar and vanilla extract, mixing until creamy and well combined.
Heat Milk Mixture: In a 4-cup microwave-safe measuring cup, combine the milk and butter. Microwave for 1 minute, or until the butter is melted.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the egg mixture, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix until just combined.
Bake the Cake: Allow the batter to rest for 5 minutes, then pour it into the prepared pan. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
Prepare the Topping: While the cake is baking, prepare the topping. In a medium bowl, combine the melted butter and brown sugar, mixing with a wooden spoon. Stir in the sweetened condensed milk and shredded coconut until well combined.
Add Topping and Broil: Once the cake is baked, let it rest for 10 minutes. Spread the coconut-brown sugar topping evenly over the cake. Turn on the broiler and broil for 4 minutes, or until the topping is golden brown and bubbly. Watch carefully to prevent burning.
Serve: Allow the cake to cool slightly before serving.