LAZY DAISY CAKE – A single-layer, square yellow cake with a broiled brown sugar, coconut and pecan topping that tastes like candy. . . kind of like a praline. It has an old-fashioned, Southern-inspired feel to it that I find charming.

The cake is unlike any I’ve made before because after beating the eggs, sugar and dry ingredients together it’s time to beat in the boiling hot milk and butter(?). The method is weird but the result is not.

Moist, sturdy and tender, it’s one of the best yellow cakes I ever tasted.

Once the cake is baked the topping ingredients are melted together in a sauce pan with butter and slathered over the top of the cake. A few minutes under the broiler and you have a golden brown, gooey topping that tastes like some of the best candy ever.

Best yellow cake + best candy topping.

I’m sensing a theme here.

This is nice for those times when you’re looking for something different. Maybe you’re tired of the traditional frosted and coffee cakes but want a sweet little snack to nosh on with your coffee or tea.

Something that doesn’t take a long time to make with a list of ingredients a mile long but is still impressive.

This is all of that and more.

A unique cake definitely worth making.

Yield: 1 (9x9) Cake

LAZY DAISY CAKE

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A single-layer, square yellow cake with a broiled brown sugar, coconut and pecan topping that tastes like candy. . . kind of like a praline. It has an old-fashioned, Southern-inspired feel to it that I find charming.

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Ingredients

• Cake:
• 2 large eggs
• 1 cup (7 ounces) granulated sugar
• 1 cup (4 1/4 ounces) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 1 + 1/2 tablespoons butter
• Topping:
• 1/4 cup unsalted butter
• 1/2 cup + 2 tablespoons (4 5/8 ounces) brown sugar
• 1/4 cup milk
• 1 cup unsweetened coconut flakes
• 1/2 cup pecans
• For serving:
• whipped cream or vanilla ice cream, optional

Instructions

1. Preheat the oven to 350°F. Grease and flour an 8-inch square baking pan.
2. In a large mixing bowl beat the eggs till frothy.
3. Add the sugar and beat on high 3 minutes.
4. On low speed beat in the flour, baking powder and salt until just combined.
5. In a small saucepan on medium-high heat the milk and butter together to boiling. Add to the bowl, beating on low speed until fully combined.
6. Pour the batter into the prepared pan and bake 30 minutes, until a toothpick comes out clean from the center. Cool on wire rack 10 minutes.

Meanwhile make the topping:

1. Melt the butter in a medium saucepan and add the brown sugar, milk and coconut. Stir until the sugar is completely melted then mix in the pecans. Pour the topping over the cake and spread it from edge to edge.
2. Heat up the broiler and broil for 2 to 3 minutes, or until the topping is lightly golden brown and bubbling (watch it carefully as it can go from golden brown to burnt in a matter of seconds). Cool on wire rack.
3. Cut into squares and serve with whipped cream or a scoop of ice cream if desired.

Nutrition Information:

Yield:

1

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

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