This Lazy Daisy Cake is incredible – not overly sweet yet the topping adds a sweet crunch from the broiled brown sugar and coconut frosting. It’s a recipe that brings back memories of Nana’s kitchen and simpler times.
My mom and I love this cake and will frequently take turns making it for each other’s birthdays. This is because it was my Nana’s (my mom’s mom) recipe and she would make it for us. She’s gone now, but the tradition continues and every time I smell it baking in the oven or put a bite in my mouth and let the flavors settle on my tongue, it just brings back all the good emotions of being at Nana’s house, eating her Lazy Daisy Cake and being loved on by her. If you’ve ever lost someone like that, you know that certain smells, tastes, and traditions make them feel close again.
My Nana made everything from scratch. I was fortunate that my mom passed a lot of that on to me, particularly when it comes to baking. There’s just something about baking things from scratch that leaves one feeling satisfied and proud to serve it up to others.
Lazy Daisy Cake Recipe
Ingredients
- 2 1/2 cups flour
- 4 1/2 tsp baking powder
- 1 tsp salt
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 3/4 cup shortening
- 1 1/4 cup milk, divided
- 3 eggs, unbeaten
- 1 tsp vanilla
Lazy Daisy Cake Frosting Ingredients
- 3/4 cup butter
- 1 1/2 cup brown sugar
- 2 1/4 cup shredded coconut (sweetened or unsweetened doesn’t matter)
- 9 Tbsp evaporated milk (or cream)
Lazy Daisy Cake Instructions
- Preheat your oven to 350F.
- Sift first 5 ingredients together in a bowl – flour, baking powder, salt, granulated sugar, and brown sugar.
- Add shortening and 3/4 c of the milk and beat until the batter is glossy and smooth. (Note: the batter will be very thick at this stage-see top image)
- Add 1/2 c milk, eggs, and vanilla and beat for about 2 minutes. (now your batter looks like cake batter, much smoother-see bottom image)
- Pour mixture into a greased and floured pan.
- Bake at 350F for 40-45 minutes.
Frosting Instructions
- Combine butter, brown sugar, and evaporated milk in a small pot over low-medium heat and mix until smooth.
- Remove from heat and add in coconut and mix until just combined.
- Spread on warm cake.
- Place cake in oven on top rack just under the broiler and broil until lightly brown (less than 2 minutes so keep a close watch so it doesn’t burn).
Once it’s done, you can eat it warm or stick it in the fridge to cool it off. This part actually causes a family disagreement. My dad prefers his cool from the fridge while my mom and I prefer ours warmed. It’s particularly good with a scoop of vanilla ice cream on the side. Like I said, it’s often our birthday treat so you’ve got to have cake AND ice cream, right? 🙂
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Other sweet recipes from Grandma’s recipe box
Black Walnut Fudge (coming soon)
Grandma’s Incredible Lazy Daisy Cake Recipe
Ingredients
Cake Ingredients
- 2 1/2 cups flour
- 4 1/2 tsp baking powder
- 1 tsp salt
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 3/4 cup shortening
- 1 1/4 cup milk divided
- 3 eggs unbeaten
- 1 tsp vanilla
Frosting Ingredients
- 3/4 cup butter
- 1 1/2 cup brown sugar
- 2 1/4 cup shredded coconut sweetened or unsweetened doesn’t matter
- 9 Tbsp evaporated milk or cream
Instructions
Cake Instructions
- Preheat your oven to 350F.
- Sift first 5 ingredients together in a bowl – flour, baking powder, salt, granulated sugar, and brown sugar.
- Add shortening and 3/4 c of the milk and beat until the batter is glossy and smooth. (It will be very thick)
- Add remaining 1/2 c milk, eggs, and vanilla and beat for about 2 minutes.
- Pour mixture into a greased and floured pan.
- Bake at 350F for 40-45 minutes.
Frosting Instructions
- Combine butter, brown sugar, and evaporated milk into a pot on the stove over low-medium heat and mix until smooth.
- Remove from heat and add in coconut and mix until just combined.
- Spread on warm cake.
- Place cake in oven on top rack just under the broiler and broil until lightly brown (less than 2 minutes so keep a close watch so it doesn’t burn).
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