Trawling through the internet a couple of weeks ago I came across something called Lazy Daisy Cake. It looked rather interesting and from what I have been able to glean dates from the 1930s or 1940s. It is popular in Canada and some parts of the USA. I had never heard of it, but I certainly liked the idea of it. So I checked a few recipes, and most are very similar, and came up with this as my version.
The cake is a soft, milky cake and then, once baked, is topped with a caramelly coconut icing.
I am very pleased with how mine turned out, the cake is so soft and moist and the topping is sweet, sticky and very delicious.
It is a very easy recipe, and doesn’t take much time at all, so this is one to try.
for the cake:
- 120ml milk
- 1 tsp vanilla extract
- 200g caster sugar(granulated is fine)
- 2 medium eggs(large in USA)
- 130g plain flour
- 1 tsp baking powder
- 1/4 tsp salt
- 14g unsalted butter
for the coconut topping:
- 70g unsalted butter
- 125g soft light brown sugar
- 60ml double cream(any cream or even milk would be ok)
- 80g dessicated coconut(shredded would be better if you can get it)
- Preheat the oven to 180C/160C Fan/350F.
- Grease and flour a 9x9inch baking pan (8×8 would be ok but slightly adjust cooking time)
- Heat the milk in a saucepan until just about simmering.
- Remove from the heat and put the 14g of butter in the milk and stir until melted. Set aside.
- In a stand mixer(by hand is fine too) beat the eggs, vanilla extract and sugar together until thick and creamy.
- Mix the flour, baking powder and salt together and put into the egg mixture.
- Beat until combined.
- Slowly pour the milk mixture into the batter and beat until all is combined.
- Pour the batter into the baking pan and bake in the oven for 23-25 minutes, until it is springy on top and the sides are beginning to come away from the pan.
- While the cake is baking make the topping by placing the butter, light brown sugar and cream into a saucepan and bring to he boil.
- As soon as it starts to boil remove from the heat and stir in the coconut. Set aside.
- When the cake is baked remove it from the oven and pour the topping onto it, spreading it all over.
- Place the cake under the grill(broiler) and grill for 3 to 5 minutes, until the entire top is bubbling.
- Remove from the grill and allow to cool completey in the pan.
- This cake is designed to be served from the pan, when cool cut into squares to serve.