Grandma's Lazy Daisy Cake

Transport yourself to a simpler time with Grandma's Lazy Daisy Cake—a charming vintage dessert that's as delightful as it is easy to make. This moist and tender sponge cake is delicately flavored with vanilla and topped with a luscious caramelized coconut topping that crisps to perfection under the broiler. Made with pantry staples like all-purpose flour, eggs, and sugar, this timeless recipe comes together in just 50 minutes, making it an ideal treat for busy bakers or last-minute gatherings. The gooey brown sugar and butter mixture paired with sweet, shredded coconut adds a nostalgic twist, creating a flavor and texture that will remind you of cozy family dinners and cherished moments. Whether served warm or at room temperature, this 8x8-inch classic dessert is sure to win over hearts and taste buds alike. Keywords: vintage dessert, Lazy Daisy Cake recipe, coconut topping, easy sponge cake, caramelized coconut dessert.

Nutriscore Rating: 42/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 8

Ingredients

• 1.5 cups all-purpose flour
• 1 teaspoon baking powder
• 0.5 teaspoon salt
• 2 large eggs
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 0.5 cup milk
• 2 tablespoons unsalted butter (for cake batter)
• 0.75 cup brown sugar (light or dark)
• 3 tablespoons unsalted butter (for topping)
• 3 tablespoons milk (for topping)
• 0.75 cup shredded coconut (sweetened)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and flour an 8x8-inch square baking pan and set it aside.

Step 2

In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

Step 3

In a large bowl, use an electric mixer to beat the eggs until thick and lemon-colored (about 2-3 minutes). Gradually add the granulated sugar and continue beating until well combined.

Step 4

Stir in the vanilla extract.

Step 5

In a small saucepan, heat the milk (for the cake batter) with 2 tablespoons of unsalted butter over low heat until the butter is melted. Remove from heat.

Step 6

Gradually fold the dry ingredients into the egg mixture, alternating with the warm milk-butter mixture. Begin and end with the dry ingredients. Gently stir until the batter is smooth.

Step 7

Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Step 8

While the cake is baking, prepare the topping. In a saucepan, combine the brown sugar, 3 tablespoons of unsalted butter, and 3 tablespoons of milk. Heat the mixture over medium-low heat until the butter is melted and the sugar is dissolved.

Step 9

Remove the saucepan from heat and stir in the shredded coconut.

Step 10

Once the cake is baked, remove it from the oven and set the oven to broil. Spread the coconut topping evenly over the hot cake.

Step 11

Place the cake under the broiler for 2-3 minutes, or until the topping is bubbly and golden brown. Watch closely to prevent burning.

Step 12

Remove the cake from the oven and allow it to cool slightly before serving. Serve warm or at room temperature. Enjoy!

Nutrition Facts

Serving size	(943.5g)

Amount per serving	% Daily Value*
Calories	3025.5

Total Fat 89.9g	0%
Saturated Fat 57.4g	0%
Polyunsaturated Fat 0.1g
Cholesterol 539.9mg	0%
Sodium 1896.9mg	0%
Total Carbohydrate 534.9g	0%
Dietary Fiber 9.4g	0%
Total Sugars 382.0g
Protein 39.6g	0%

Vitamin D 193.2IU	0%
Calcium 459.3mg	0%
Iron 11.2mg	0%
Potassium 876.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.0%

Protein: 5.1%

Carbs: 68.9%