Lazy Daisy Cake is an easy, old-fashioned cake with a caramelized coconut cake layer and easy-to-find ingredients. It’s fabulous because it’s a delight without being complex to make. The best part? Your kitchen will smell buttery and sweet, just like a French patisserie.
Are you interested in old-fashioned desserts? Why don’t you try our German Bee Sting Cake, Date Pinwheel Cookies and Blueberry Angel Food Cake Trifle.
Lazy Daisy Cake is a vintage American cake. It has a fluffy vanilla base cake topped with a rich, broiled coconut and brown sugar topping. The cake gets its name from being relatively “lazy” or simple to make, especially compared to more elaborate layered cakes.
Why I Love This Recipe
- So easy to make
- I love nostalgic recipes
- Coconut lover
- Moist and delicious
- Warm and cozy feeling
HELPFUL ITEMS FOR THIS RECIPE
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Cuisinart Stand Mixer, 12 Speeds, 5.5-Quart Mixing Bowl
Non-Stick Anti-Warp Bakeware, Made without PFAs, Square Pan, 9 x 9 x 2 in
Pyrex Essentials (3-Pack) Glass Measuring Cups Set, (1, 2 & 4 Cup)
Ingredients for Lazy Daisy Cake
Recipe Ingredients
Eggs – You’ll need three large eggs to make this cake.
Granulated sugar and light brown sugar – You’ll need regular sugar to make the vanilla cake and light brown sugar to make the caramelized coconut topping.
Vanilla extract – To flavor the fluffy cake, use the best quality vanilla extract when possible.
All-purpose flour and baking powder – Needed to get a soft sponge cake.
Salt – It enhances the sweetness and flavors of the cake.
Whole milk – You’ll need it for the cake and the coconut topping.
Unsalted butter – It will provide a buttery taste, which is characteristic of this dessert.
Unsweetened shredded coconut – It’s the star of the show, don’t skip it at all!
How to make a Lazy Daisy Cake
Preheat the oven to 350°F and line a 9×9-inch baking pan with parchment paper.
In a mixing bowl, beat the eggs on medium-high speed for 2–3 minutes, until thick and pale yellow. Gradually beat in the sugar and vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
In a small saucepan, heat the milk and butter over low heat just until the butter melts—do not let it boil.
Add the dry ingredients to the egg mixture and stir until just combined. Then, pour in the hot milk mixture and stir until smooth.
Pour the batter into the prepared pan and bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
In a small saucepan, melt the butter. Stir in the brown sugar, milk or cream, shredded coconut, and a pinch of salt. Cook, stirring, until fully combined and warm. Set aside.
When the cake is done, remove it from the oven and set your oven to broil.
Spread the warm topping evenly over the hot cake.
Return the cake to the oven, placing it about 4 inches from the broiler. Broil for 2–3 minutes, or until the topping is bubbling and golden. Watch closely—it can brown quickly!
Let the cake cool on a rack for 20 minutes. Then, remove it from the pan and let it cool completely before slicing.
Recipe Pro Tips!
Can you freeze Lazy Daisy Cake?
Yes, you can freeze the cake, but:
– Let it cool completely before doing it.
– Keep in mind that the coconut topping will not be as crispy as when freshly made, but it will still be nice and flavorful.
– You can freeze the whole cake or cut it into individual squares for easier thawing later.
– Wrap it well: firstly with plastic wrap, and then with a cover of foil.
WANT MORE EASY DESSERTS?
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Lazy Daisy Cake
Ingredients
Vanilla Cake
- 3 large eggs
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 1/2 cup all-purpose flour
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 1/4 cup whole milk
- 3 tbsp unsalted butter
Coconut Topping
- 5 tbsp unsalted butter
- 2/3 cup light brown sugar
- 2 tbsp whole milk
- 1 cup unsweetened shredded coconut
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper.
- In a mixing bowl, beat the eggs on medium-high speed for 2–3 minutes, until thick and pale yellow. Gradually beat in the sugar and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- In a small saucepan, heat the milk and butter over low heat just until the butter melts—do not let it boil. Add the dry ingredients to the egg mixture and stir until just combined. Then, pour in the hot milk mixture and stir until smooth.
- Pour the batter into the prepared pan and bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
Coconut Topping
- In a small saucepan, melt the butter. Stir in the brown sugar, milk or cream, shredded coconut, and a pinch of salt. Cook, stirring, until fully combined and warm. Set aside.
- When the cake is done, remove it from the oven and set your oven to broil. Spread the warm topping evenly over the hot cake.
- Return the cake to the oven, placing it about 3-4 inches from the broiler. Broil for 2–3 minutes, or until the topping is bubbling and golden. Watch closely—it can brown quickly!
- Let the cake cool on a rack for 20 minutes. Then, remove it from the pan and let it cool completely before slicing.
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