Lazy Daisy Cake

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.  

Ingredients:
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)

Method:

1. Preheat the oven to 180C/160C Fan/350F.
2. Grease and flour a 9x9inch baking pan (8×8 would be ok but slightly adjust cooking time)
3. Heat the milk in a saucepan until just about simmering.
4. Remove from the heat and put the 14g of butter in the milk and stir until melted.  Set aside.
5. In a stand mixer(by hand is fine too) beat the eggs, vanilla extract and sugar together until thick and creamy.
6. Mix the flour, baking powder and salt together and put into the egg mixture.
7. Beat until combined.
8. Slowly pour the milk mixture into the batter and beat until all is combined.
9. 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.
10. 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.
11. As soon as it starts to boil remove from the heat and stir in the coconut.  Set aside.
12. When the cake is baked remove it from the oven and pour the topping onto it, spreading it all over.
13. Place the cake under the grill(broiler) and grill for 3 to 5 minutes, until the entire top is bubbling.
14. Remove from the grill and allow to cool completey in the pan.
15. This cake is designed to be served from the pan, when cool cut into squares to serve.