Description
Lazy Daisy Cake whispers comfort from mid-century American kitchens with its simple, nostalgic charm. Warm vanilla sponge crowned with buttery coconut caramel creates a homemade dessert you’ll savor down to the last delightful crumb.
Ingredients
Scale
Cake Ingredients:
- 2 large eggs
- 1 cup (240 milliliters) granulated sugar
- 1 cup (120 grams) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (120 milliliters) milk
- 1 ½ tablespoons (21 grams) butter
Topping Ingredients:
- ¼ cup (57 grams) unsalted butter
- ½ cup + 2 tablespoons (135 grams) brown sugar
- ¼ cup (60 milliliters) milk
- 1 cup (80 grams) unsweetened coconut flakes
- ½ cup (57 grams) pecans
Serving Optional:
- Whipped cream
- Vanilla ice cream
Instructions
- Preheat the oven to 350°F (177°C). Thoroughly coat an 8-inch square baking pan with butter and dust with flour to prevent sticking.
- Vigorously whip eggs in a large mixing bowl until they become light and airy with soft peaks forming.
- Gradually incorporate sugar and continue whipping at high speed for precisely 3 minutes until the mixture becomes thick and pale.
- Gently fold in flour, baking powder, and salt using a low-speed mixer, ensuring ingredients are just combined without overmixing.
- Create a hot liquid mixture by heating milk and butter together in a small saucepan until they reach a rolling boil, then carefully integrate this into the cake batter while mixing at low speed.
- Transfer the silky batter into the prepared pan, spreading evenly. Bake for 30 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean and dry.
- Allow the cake to rest in the pan for 10 minutes before transferring to a wire cooling rack.
- For the topping, melt butter in a medium saucepan. Stir in brown sugar, milk, and shredded coconut, cooking until the sugar completely dissolves and the mixture becomes glossy.
- Fold chopped pecans into the topping mixture, ensuring even distribution.
- Spread the warm, glistening topping uniformly across the cake’s surface.
- Position the cake under the broiler for 2-3 minutes, watching intently to achieve a golden-brown caramelized finish without burning.
- Let the cake cool completely on the wire rack. Slice into square portions and serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
Notes
- Elevate your baking skills with this nostalgic Southern dessert that transforms a simple cake into a caramelized masterpiece.
- Precise timing matters when broiling the topping, so keep a watchful eye to achieve that perfect golden-brown finish without burning.
- The unique two-step baking process creates a tender cake base topped with a luxurious, crispy coconut-pecan layer that melts in your mouth.
- Make sure ingredients are at room temperature for smoother mixing and a more consistent cake texture.
- This recipe works best with fresh ingredients and can be stored at room temperature in an airtight container for up to three days.
- Customize the topping by swapping pecans for almonds or adding a sprinkle of sea salt for extra depth of flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 310 kcal
- Sugar: 24g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg