Lazy Daisy Cake / Vintage Recipe

★★★★★ 5 Reviews
1lovetocook1x avatar
By Cassie *
from Somewhere, PA

I remember my Gram making this delicious buttery lazy Daisy 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 the coconut topping...Yum!! Hope you enjoy this cake as much as we do... My photos

serves 12 - 15
prep time 15 Min
cook time 35 Min
method Bake


  • 2 c
    ap flour
  • 2 tsp
    baking powder
  • 1/2 tsp
  • 4 Tbsp
  • 1 c
  • 4
    eggs - room temperature
  • 1 tsp
  • 2 c
  • 9 Tbsp
    butter - melted
  • 3/4 c
    packed, light brown sugar
  • 6 Tbsp
    evaporated milk
  • 1 1/2 c
    shredded coconut

How To Make

  • 1
    Preheat oven to 350 degree F. Grease and flour a 13 x 9 inch pan.
  • 2
    Whisk the flour, baking powder, and salt in a large bowl
  • 3
    Heat the butter and milk in a medium saucepan over medium heat until the butter melts. Stir in the vanilla.
  • 4
    With an electric mixer on medium - high speed, beat the eggs and sugar until pale and thick, about 6 minutes.
  • 5
    Using a rubber spatula, fold in the flour mixture and milk mixture alternately until just incorporated.
  • 6
    Pour 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.
  • 7
    Topping: Combine the butter, brown sugar, evaporated milk, and coconut in a medium bowl.
  • 8
    Spread the topping evenly over cake. Broil until topping bubbles and just begins to brown, 3-4 minutes. Serve warm.
  • 9
    This cake can be stored at room temperature for up to 4 days. Reheat servings in the microwave.