New this month
Get the Allrecipes magazine

Lazy Daisy Cake

Animator's Wife

"This cake whips up quickly and is nice on lazy summer days."
Added to shopping list. Go to shopping list.

Ingredients

1 h 40 m servings 401 cals
Original recipe yields 8 servings (1 8-inch cake)

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C). Whisk together the flour, baking powder, and salt; set aside. Grease and flour an 8-inch cake pan.
  2. Combine the milk, 1 tablespoon butter, and vanilla extract in a small saucepan. Bring to a boil over medium-high heat, then remove from the heat and set aside. Beat the eggs in a mixing bowl with a hand mixer until smooth. Slowly pour in the white sugar while beating on high speed. Stir in the flour mixture until a few large lumps of flour remain, then pour in the warm milk mixture, and continue stirring until smooth. Pour into the prepared pan.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
  4. Stir 6 tablespoons butter, brown sugar, coconut, and cream together in a bowl until evenly mixed. Spread over the cooled cake to serve.

Nutrition Facts


Per Serving: 401 calories; 16.8 g fat; 60 g carbohydrates; 4.3 g protein; 84 mg cholesterol; 385 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 9
  1. 11 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

This is a family favorite that my mother used to make and now I've been making for years. I usually make 1 1/2 recipes of this and bake it in a 9x13 pan. We also spread the frosting on the cake...

Most helpful critical review

Overflowed my 8 inch cake pan in the oven and started a fire. I should have used 3 8-inch pans, but the recipe says 1 pan. Needs to be clearer because this cake is amazing, my grandmother used t...

Most helpful
Most positive
Least positive
Newest

This is a family favorite that my mother used to make and now I've been making for years. I usually make 1 1/2 recipes of this and bake it in a 9x13 pan. We also spread the frosting on the cake...

I have been baking this cake for many years but instead of baking powder I use 1 tsp. baking soda. Also the icing should be heated for about 3 min. then poured over the cake as soon as it is fi...

This recipe is FABULOUS and has been around for many, many, many years!!!...Actually, one of MY childhood favorites that I passed on to my own family! ~This cake also tastes Great iced with a w...

I am thinking there is an error in this recipe. All other sites I see this recipe and indeed the one passed down to me by my mother has 1 teaspoon not 1 tablespoon of baking powder. The one tabl...

i'm over 50 and this is the VERY FIRST cake I ever made (I was 5) and it was with my Grandma Bessie in DeQueen Arkansas!!! i have two granddaughters that live with me, that love to cook and bak...

Overflowed my 8 inch cake pan in the oven and started a fire. I should have used 3 8-inch pans, but the recipe says 1 pan. Needs to be clearer because this cake is amazing, my grandmother used t...

I make this all the time from a similar recipe (most have more topping than mine, so I may try increasing the amount I make) but the one major difference--and I think it may be a typo--is that I...

This is an incredibly moist, delicious cake. Easy to put together and variations possible. I added some drained pineapple to it one time and it was quite good. Thinking of adding some toasted...

This recipe is a keeper, the only thing I changed due to the fact I had no heavy cream, I used whipping cream instead. Cake is very moist and fluffy.