Lazy Daisy Cake

1 Reviews
100% would make this recipe again

A light cake covered with a crunchy coconut crust.

A classic American cake, very fashionable in the 1940s. It goes well with coffee and tea.

This recipe is incompatible with your food profile

Preparation : 20 min Cooking : 35 min Standing : 30 min Cooking Dish : 9X9 inch (23x23 cm)
180 calories/serving


1/3 cup milk, partly skimmed, 2% 85 mL
4 tbsp butter, unsalted 55 g
1 1/4 cup white flour (all purpose), sifted 150 g
1/2 tsp salt 2 g
1 tsp baking powder 3 g
2 eggs size large
3/4 cup sugar 150 g
1/2 tbsp vanilla extract 8 mL
1/3 cup brown sugar 65 g
2 tbsp cream 15% 30 mL
1/2 cup grated coconut 40 g

Before you start

A hand-held or stand mixer will make things easier for this recipe.


  1. Preheat the oven to 175°C/350°F. Lightly butter a square cake pan (9 in./23 cm. side)
  2. Scald milk and one tablespoon of butter in a small pot. Set aside and let cool.
  3. Meanwhile, in a large bowl, sift together flour, baking powder, and salt.
  4. In another bowl, using a mixer, beat the eggs slightly and add sugar gradually, beating constantly until the mixture is thick and light-colored. Mix in one teaspoon of vanilla. Add sifted dry ingredients in small amounts, alternating with the milk mixture, mixing lightly but thoroughly.
  5. Pour into greased pan, and bake in center of oven for 30 min. Check the cake with a toothpick or knife to see if it is cooked through. When done, pull the cake out of the oven and let it cool for a few minutes. Turn the broiler on.
  6. Meanwhile, combine ingredients for frosting: cream remaining butter and brown sugar. Add cream, remaining vanilla, and coconut. Mix well.
  7. Spread the icing evenly over the cake then place it under the broiler just a few minutes until coconut is lightly browned. Remove the cake from the oven and let it cool to room temperature in the pan before cutting and serving.

Nutrition Facts Table

per 1 serving (50 g)


% Daily Value




6 g

10 %

Saturated 4.6 g
+ Trans 0.2 g

24 %


10 mg


90 mg

4 %


29 g

10 %


1 g

4 %


18 g

Net Carbs

28 g


2 g

Vitamin A

4 %

Vitamin C

0 %


3 %


6 %


This recipe is :
Source of  :
Folacin, Iron, Manganese, Niacin, Selenium, Vitamin B1, Vitamin B2


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Milk and Alternatives 0
Meat and Alternatives 0
Fats 1
Other Foods 1

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.


1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Desserts | Diabetes-friendly | Halal | Kosher | Vegetarian | Bake | American

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.