Lazy Daisy Cake

This vintage lazy daisy cake, with it's crunchy topping, bakes up quickly on summer days with simple pantry staples when you crave something sweet!

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 401 Calories

Ingredients

• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup white sugar
• 1 cup all-purpose flour
• 1 cup flaked coconut
• 1 tablespoon baking powder
• 7 tablespoons unsalted butter
• 10 tablespoons brown sugar
• 0.25 teaspoon salt
• 0.25 cup heavy cream
• 0.5 cup skim milk

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Step 3

Whisk together flour, baking powder, and salt. Set aside. Grease and flour one 8-inch cake pan.

Step 4

Combine milk, 1 tablespoon butter, and vanilla extract in a small saucepan. Bring to a boil over medium-high heat. Remove from the heat and set aside.

Step 5

Beat eggs in a bowl with a hand mixer until light yellow. Slowly add white sugar while beating on high speed. Stir in flour mixture until only a few large lumps of flour remain. Add warm milk mixture, and continue stirring until smooth. Pour into the prepared pan.

Step 6

For the topping, stir remaining 6 tablespoons butter, brown sugar, coconut, and cream together in a bowl until evenly mixed. Spread over cooled cake, and serve.