Lazy Daisy Cake

A vintage cake that has stood the test of time! Lazy Daisy Cake is a small yellow cake with a broiled coconut topping. Easy and delicious!

As I page through my pile of old church cookbooks that stands about 4 feet tall, there is one dessert recipe that keeps showing up. And if it makes it into hundreds of church cookbooks, you know it is worth making!

Lazy Daisy Cake is a soft yellow cake with a broiled coconut topping. It’s a classic. You’ll love the flavor and texture.

cake in a baking pan with 3 pieces missing

Why you’ll love this cake:

  • makes a small 8×8″ cake
  • fluffy, moist yellow cake
  • easy lightly broiled coconut topping
  • perfect for a snack, picnics, or family gatherings
  • transports easily…and you don’t have to worry about messy frosting!
a piece of cake on a plate with whipped topping and coconut

Where did Lazy Daisy Cake come from?

As I mentioned, my lazy daisy cake recipe came from old church cookbooks. Some are doubled and baked in a 9×13 cake pan, others have slight tweaks to the baking time, but the base recipe itself is the same throughout.

Many of my cookbooks date back to the 1940’s, so this recipe is at least that old. I haven’t been able to nail down any exact history, but know that it is at least 100 years old and has been much loved by many over the years.

Tips for Making Lazy Daisy Cake

  • You can use a round or a square pan for this recipe. If you want to pull the cake out of the pan cleanly, line the pan with parchment paper before adding the batter.
  • This is a lazy cake, but don’t be lazy about beating the eggs. Beat them first til they are frothy, then beat them again along with the sugar so that they are thickened and lemony in color. This will help the cake have a great texture.
  • Heat the milk and butter together on the stovetop before you add it to the cake batter. Again, that hot milk gives the cake great texture.
  • Melt the topping ingredients together on the stovetop, then spread them on the cooked cake and broil.
  • Watch the cake closely while it is under the broiler. It can burn quickly and you don’t want your cake ruined at the last minute. Keep your eyes on that sweet little cake.

This cake topping is so simple but so delicious. It has a nutty caramel flavor. It’s perfect for picnics because you don’t have to worry about icing melting in the sun.

How to Store This Cake

Store the cake at room temperature in an airtight container for up to 3 days. Freeze any leftovers in an airtight container for up to a month.

a slice of laisy daisy cake on a spatula
a slice of laisy daisy cake on a spatula

Lazy Daisy Cake

5 from 1 vote
A vintage cake that has stood the test of time! Lazy Daisy Cake is a small yellow cake with a broiled coconut topping. Easy and delicious!
Servings 9
Prep Time 20 minutes
Cook Time 35 minutes

Ingredients
 

For the Cake

  • 2 large eggs at room temperature
  • 1 cup granulated sugar
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup 2% milk
  • 1 1/2 tablespoons salted butter cold
  • 1 teaspoon vanilla extract

For the Topping

  • 6 tablespoons salted butter cold
  • 1/2 cup + 2 tablespoons brown sugar
  • 1/4 cup heavy cream at room temperature
  • 1 cup unsweetened coconut flakes

Instructions
 

  • Preheat the oven to 350°Fahrenheit. Grease with shortening, then dust with flour an 8″ square or 9″ round baking pan.
  • In a mixing bowl, beat the eggs until frothy.
  • Add the sugar, beating at high speed until mixture is thickened and turns a lemon color.
  • Mix in the flour, baking powder and salt.
  • In a saucepan over medium heat, heat the milk and butter together to boiling. Remove from the heat and stir in the vanilla.
  • Add the heated milk to the ingredients in the bowl and beat to combine.
  • Pour the batter into the prepared pan. Bake for 30 minutes, until the top springs back when you touch it. Allow the cake to cool for 10 minutes.
  • Turn on the broiler to “low” in the oven.
  • While the cake is cooling, make the topping.
  • Melt the butter in a microwave safe bowl.
  • Add the brown sugar, milk and coconut, stirring to combine.
  • Pour the topping over the warm cake, and place under the broiler for 2 to 3 minutes, or until the topping is golden brown and bubbling. Watch it closely! Cakes under the broiler can burn easily.
  • Store the cake at room temperature in an airtight container for up to 3 days.
  • Freeze any leftovers in an airtight container for up to a month.

Notes

The calories shown are based on the cake being cut into 9 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition

Calories: 376kcal | Carbohydrates: 48g | Protein: 4g | Fat: 19g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 245mg | Potassium: 170mg | Fiber: 2g | Sugar: 36g | Vitamin A: 462IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg
Course Dessert
Cuisine American
Calories 376
Keyword coconut cake, vintage

Other Cakes with Broiled Toppings

About Julie Clark

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