Can I make lazy Daisy cake ahead of time?

Yes! Make it a day ahead and let it cool completely before covering it. The coconut topping makes this cake lovely to serve just as it is, so there’s no last-minute decorating needed.

What kind of coconut should I use?

Use sweetened coconut flakes from the baking aisle for that sweet, chewy topping.”

Do I need to let the cake cool before adding the topping?

Just for 10 minutes! Spread the topping over the cake while it is still warm, then pop it under the broiler.

How do I keep the coconut topping from burning?

Watch it the whole time it is under the broiler. Start checking before the 2-minute mark and take it out as soon as the topping is golden. If your broiler heats unevenly, carefully rotate the pan as needed.

Can I use a glass pan?

Use an 8-inch square metal pan that the manufacturer says is safe under the broiler. Many glass baking dishes aren’t designed for that direct heat, even if they are oven-safe.

Does Lazy Daisy cake need frosting?

The broiled coconut topping is its frosting! It adds buttery brown sugar sweetness and toasted coconut flavor without any extra decorating.

Have a question that I didn't cover?

Pop your question in the Comments section under the recipe card and I will answer pronto!

Lazy Daisy Cake

Name: Lazy Daisy Cake
Prep time: 17 min
Cook time: 30 min
Total time: 47 min
Cuisine: Southern
Ingredients: For the Cake 1 cup all-purpose flour 1 tablespoon baking powder 1 cup milk 1 tablespoon butter 1 teaspoon vanilla extract 2 eggs, beaten to blend 1 cup granulated sugar For the Coconut Topping ¼ cup melted butter ½ cup packed light brown sugar ¼ cup milk 1 cup sweetened coconut flakes

Lazy Daisy Cake

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This easy, old-fashioned Lazy Daisy Cake combines tender hot milk cake with a buttery brown sugar coconut topping broiled until golden.

Author: Kate Morgan Jackson
Prep Time: 15 minutes
Broiling: 2 minutes
Cook Time: 30 minutes
Total Time: 47 minutes
Yield: Serves 6-8 1x
Category: Desserts
Method: Oven
Cuisine: Southern

Ingredients

For the Cake
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 cup milk
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- 2 eggs, beaten to blend
- 1 cup granulated sugar
For the Coconut Topping
- ¼ cup melted butter
- ½ cup packed light brown sugar
- ¼ cup milk
- 1 cup sweetened coconut flakes

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Instructions

STEP 1: Preheat your oven to 350°F and grease an 8-inch square metal baking pan that is safe to use under the broiler.

STEP 2: Whisk together 1 cup of flour and 1 tablespoon of baking powder.

STEP 3: Put 1 cup of milk, 1 tablespoon of butter and 1 teaspoon of vanilla in a small saucepan. Heat until the milk is almost boiling, then take the pan off the heat.

STEP 4: Beat 2 eggs and 1 cup of sugar with an electric mixer until thick, about 2 minutes. Stir in the flour mixture just until smooth, then gradually stir in the hot milk mixture until combined.

STEP 5: Pour the batter into your prepared pan and bake for about 30 minutes, until a toothpick inserted in the center comes out clean. Set the pan on a cooling rack for 10 minutes while you make the topping.

STEP 6: Stir together ¼ cup of melted butter, ½ cup of packed brown sugar, ¼ cup of milk and 1 cup of sweetened coconut flakes. Spread the topping over the warm cake, covering it all the way to the edges.

STEP 7: Turn on your broiler and place the cake underneath it. Broil until the topping is golden, about 2 minutes. Watch it the entire time, because coconut can go from golden to burned in a hurry!

STEP 8: Let the cake cool in the pan, then cut it into squares and share with someone sweet!

Notes

- Flour: Regular all-purpose flour is what you need here. Spoon it into your measuring cup and level it off so you don’t pack in too much.

- Baking powder: This gives the cake its lift. Make sure yours is fresh, and use baking powder rather than baking soda.

- Milk: I like whole milk for this cake. You’ll use some in the hot milk mixture and a little more in the coconut topping.

- Butter: You’ll need a tablespoon for the cake and melted butter for the topping. Regular salted butter works nicely.

- Vanilla: A little vanilla adds that cozy, classic cake flavor. Pure vanilla extract is my favorite.

- Eggs: Beat the eggs lightly to blend the yolks and whites before mixing them with the sugar.

- Sugar: Use granulated sugar in the cake and light brown sugar in the topping. Pack the brown sugar into your measuring cup.

- Coconut: Sweetened coconut flakes give the topping its chewy texture and golden toasted edges. Look for them in the baking aisle.

Find it online: https://www.framedcooks.com/lazy-daisy-cake/