Description

This classic Lazy Daisy Cake is a delightful trip down memory lane. While incredibly easy to make, the flavor is anything but lazy! It features a tender, moist cake base topped with a unique and irresistible broiled coconut and brown sugar frosting. It’s sweet, chewy, caramelized, and utterly addictive—perfect for beginners and seasoned bakers alike.

Ingredients

Units Scale

For the Simple Yellow Cake

1/2 cup Whole Milk
1 tablespoon Unsalted Butter
2 Large Eggs
1 cup (202g) Granulated Sugar
1 teaspoon Pure Vanilla Extract
1/4 teaspoon Salt
1 cup (135g) All-Purpose Flour
1 teaspoon Baking Powder

For the Broiled Coconut Topping

4 tablespoons (1/2 stick) Unsalted Butter
1 cup (87g) Sweetened Coconut Flakes
2/3 cup (154g) Packed Brown Sugar
3 tablespoons Heavy Cream
1/4 teaspoon Salt

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Instructions

Preheat and Prep: Preheat your oven to 350°F (175°C). Generously grease an 8×8-inch square baking pan.
Warm the Milk: In a small saucepan, combine the milk and 1 tablespoon of butter. Warm gently over medium-low heat just until the butter is melted and the milk is steaming (not boiling). Set aside.
Mix the Batter: In a large mixing bowl, whisk the eggs, granulated sugar, vanilla extract, and ¼ teaspoon salt together vigorously by hand for about 60 seconds, until the mixture is light in color and slightly thicker.
Combine Batter: Add the all-purpose flour and baking powder to the egg mixture. Fold gently with a spatula until just combined. Pour the warm milk and butter mixture over the batter and fold it in until you have a smooth, thin batter. Do not overmix.
Bake the Cake: Scrape the batter into the prepared 8×8-inch pan and spread it evenly. Bake for about 30 minutes, or until the center springs back when lightly pressed.
Prepare the Topping: While the cake is baking, melt the 4 tablespoons of butter in the same small saucepan. In a medium bowl, combine the sweetened coconut flakes, packed brown sugar, heavy cream, ¼ teaspoon salt, and the melted butter. Stir to combine.
Broil the Topping: When the cake is done, remove it from the oven. Set the oven to broil (High) and move an oven rack about 5 inches from the element. Immediately spread the coconut topping evenly over the hot cake.
Broil: Place the pan under the broiler for about 3 minutes, watching it constantly. The topping should bubble and turn a deep golden brown.
Cool: Remove the cake from the oven and let it cool completely on a wire rack before slicing and serving.

Notes

Guaranteed Release: For a foolproof way to remove the cake, grease the pan, line the bottom with parchment paper, and then grease the parchment.
Don’t Overmix: When folding the flour and warm milk into the batter, mix only until you no longer see streaks of flour. Overmixing can make the cake tough.
Watch That Broiler! Do NOT walk away from the broiler. The sugar in the topping can go from perfectly golden to burnt in a matter of seconds. Check it every 30-60 seconds.
Spread on Hot Cake: Spreading the thick coconut topping onto the cake while it’s still hot from the oven helps it melt slightly and become much easier to spread.

Prep Time: 15 minutes
Cook Time: 33 minutes
Category: Dessert, Cake
Method: Baking, Broiling
Cuisine: American

Nutrition

Serving Size: 1 square (1/9th of cake)
Calories: 380 kcal
Sugar: 40 g
Sodium: 245 mg
Fat: 17 g
Saturated Fat: 11 g
Unsaturated Fat: 6 g
Trans Fat: 0.5 g
Carbohydrates: 55 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 45 mg