Lazy Daisy Cake / Vintage Recipe

Cassie *

By
@1lovetocook1x

I remember my Gram making this delicious buttery cake. We loved it as kids, and still love it today. I have my Grams recipe. There may be other versions of this cake under a different name on this site, but this is what Gram called it...love the coconut topping...Yum!! Hope you enjoy this cake as much as we do...


My photos

Rating:
★★★★★ 4 votes
Comments:
Serves:
12 - 15
Prep:
15 Min
Cook:
35 Min
Method:
Bake

Ingredients

2 c
ap flour
2 tsp
baking powder
1/2 tsp
salt
4 Tbsp
butter
1 c
milk
4
eggs - room temperature
1 tsp
vanilla
2 c
sugar

TOPPING - SOMETIMES I DOUBLE AND ADD NUTS TOO

9 Tbsp
butter - melted
3/4 c
packed, light brown sugar
6 Tbsp
evaporated milk
1 1/2 c
shredded coconut

Step-By-Step

1Preheat oven to 350 degree F. Grease and flour a 13 x 9 inch pan.
2Whisk the flour, baking powder, and salt in a large bowl
3Heat the butter and milk in a medium saucepan over medium heat until the butter melts. Stir in the vanilla.
4With an electric mixer on medium - high speed, beat the eggs and sugar until pale and thick, about 6 minutes.
5Using a rubber spatula, fold in the flour mixture and milk mixture alternately until just incorporated.
6Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes.

Let cool slightly in the pan, about 10 minutes.

Heat the broiler.
7Topping:


Combine the butter, brown sugar, evaporated milk, and coconut in a medium bowl.
8Spread the topping evenly over cake. Broil until topping bubbles and just begins to brown, 3-4 minutes. Serve warm.
9This cake can be stored at room temperature for up to 4 days. Reheat servings in the microwave.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Other Tags: Quick & Easy, Heirloom