Lazy Daisy Cake

This Lazy Daisy Cake is an old-fashioned recipe that has stood the test of time thanks to its moist buttery cake and broiled coconut and brown sugar topping. It’s a breeze to make and travels beautifully!

The other day I was brainstorming with my mom about recipes that I could make and share here on the blog. My mom used to be a chef at a cafe in my hometown and has a bunch of delicious recipes from that time. I’ve made a few before including this Cinnamon and Sugar Cake and Cream Puff Cake.

We got on the topic of desserts and she mentioned this Lazy Daisy Cake. It sounded a bit basic to me when I first heard it, but my goodness am I so glad I tried it. Friends, it’s incredible.

This is an old-fashioned dessert that was supposedly invented back in the 1910s and popularized in the 40s. If you’ve been following along with Inspired by Charm, you’ll know how much I love old-fashioned recipes.

I couldn’t be more excited to bring you another.

Why You’ll Love This Recipe

• The base of the cake is essentially a hot milk cake in which melted butter and milk are mixed into a simple batter. This gives a unique flavor and creates a tender, dense, and moist cake. It’s similar to a pound cake.
• If you need a dessert for a potluck, picnic, or family get-together, you can trust this cake to be a winner!
• While the cake is delicious on its own, the brown sugar and coconut topping take it to the next level. It’s what makes this recipe truly special. The topping is mixed together, spread onto the cake, and then broiled to a gooey, caramelly, toasted perfection.

If you’re a fan of coconut, you’re going to love this! Not a fan, this recipe may change your mind.

Let’s bake!

How To Make

Ready to give this Lazy Daisy Cake a try? Let me walk you through the steps to make this dessert. For your convenience, there is a printable recipe card with detailed ingredient amounts and recipe instructions at the end of this post.

1. Begin by preheating your oven to 350 degrees F. Spray a 13×9 baking pan with baking spray. Set aside.
2. In a large bowl whisk together the sugar, brown sugar, and eggs until light and fluffy. Mix in the vanilla extract.
3. In a medium bowl, whisk together the flour, baking powder, and salt. Add the flour mixture to the sugar and egg mixture and whisk until just combined. Set aside.

4. Add the milk and butter to a small saucepan and bring to a boil.
5. While whisking, slowly add the boiling mixture to the batter. Whisk until smooth and combined. Pour this batter into the prepared pan.

6. Bake for about 30 to 35 minutes or until a toothpick inserted near the center comes out clean.
7. Just before the cake is finished baking, prepare the coconut topping by melting the butter in a small saucepan over medium heat. Then, stir in the brown sugar and milk until combined. Add in the coconut and stir to evenly coat.
8. When the cake is finished baking, spread the topping over the cake and place it under the broiler for three to four minutes or until it is bubbly and the coconut begins to toast.

9. Remove from the oven and allow to cool.

Recipe Notes

• This Lazy Daisy Cake can be served warm or at room temperature.
• Store refrigerated in an airtight container for up to 3 days.

I couldn’t get enough of this cake. I actually had to pack it up and give it to my brother before I ate the whole darn thing.

If you’re looking for a dessert recipe that has stood the test of time and is loved by many, then you need to give this recipe a try.

As always, enjoy, and happy baking!

More Cake Recipes You Will Love

• Easy Cinnamon Sugar Cake
• Cream Puff Cake
• Sticky Toffee Cake
• Peanut Butter Sheet Cake
• German Apple Cake

I hope you’ll try this classic Lazy Daisy Cake. I know you’re going to love it. If you do, please leave a comment and a 5-star rating below. 

Want more from Inspired by Charm? Follow along on Instagram and TikTok for daily updates and behind-the-scenes looks at my processes. There’s even more inspiration on Facebook and Pinterest! 

Lazy Daisy Cake

This Lazy Daisy Cake is an old-fashioned recipe that has stood the test of time thanks to its moist buttery cake and broiled coconut and brown sugar topping. It’s also a breeze to make and travels beautifully!

5 from 5 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: cake, coconut, dessert, easy, milk cake

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Servings: 12

Calories: 531kcal

Ingredients

• 1 cup whole milk
• 1/4 cup unsalted butter
• 2 cups granulated sugar
• 4 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon kosher salt

Coconut Topping:

• 3/4 cup unsalted butter
• 1 1/4 cups firmly packed dark brown sugar
• 1/3 cup whole milk
• 2 cups sweetened flaked coconut

Instructions

• Begin by preheating your oven to 350 degrees F. Spray a 13×9 baking pan with baking spray. Set aside.
• In a large bowl whisk together the sugar and eggs until light and fluffy. Mix in the vanilla extract.
• In a medium bowl, whisk together the flour, baking powder, and salt. Add the flour mixture to the sugar and egg mixture and whisk until just combined. Set aside.
• Add the milk and butter to a small saucepan and bring to a boil.
• While whisking, slowly add the boiling mixture to the batter. Whisk until smooth and combined. Pour this batter into the prepared pan.
• Bake for about 30 to 35 minutes or until a toothpick inserted near the center comes out clean.
• Just before the cake is finished baking, prepare the coconut topping by melting the butter in a small saucepan over medium heat. Stir in the brown sugar and milk until combined. Add in the coconut and stir to evenly coat.
• When the cake is finished baking, spread the topping over the cake and place it under the broiler for three to four minutes or until it is bubbly and the coconut begins to toast.
• Remove from the oven and allow to cool.

Video

Notes

Cake can be served warm or at room temperature. 

 

This cake can be stored refrigerated in an airtight container for 3 days. 

Nutrition

Calories: 531kcal | Carbohydrates: 81g | Protein: 6g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 345mg | Potassium: 171mg | Fiber: 2g | Sugar: 62g | Vitamin A: 596IU | Calcium: 110mg | Iron: 2mg