Description
Grandma’s lazy daisy cake brings classic comfort to dessert tables with nostalgic charm. Moist vanilla sponge crowned with caramelized coconut topping promises sweet memories you’ll savor with each delightful bite.
Ingredients
Scale
- 2 large eggs
- 1 cup (240 ml/8 fl oz) granulated sugar
- 1 cup (120 g/4.2 oz) all-purpose flour
- 1 ½ tbsps (21 g/0.7 oz) butter
- ½ cup (120 ml/4 fl oz) milk
- 1 tsp baking powder
- ½ tsp salt
- ¼ cup (57 g/2 oz) unsalted butter
- ½ cup + 2 tbsps (135 g/4.8 oz) brown sugar
- ¼ cup (60 ml/2 fl oz) milk
- 1 cup (80 g/2.8 oz) unsweetened coconut flakes
- ½ cup (57 g/2 oz) pecans
- whipped cream (optional)
- vanilla ice cream (optional)
Instructions
- Preparation: Warm the oven to 350°F. Generously grease an 8-inch square baking pan with butter and dust with flour.
- Egg Foundation: Whip eggs to a fluffy, soft-peaked consistency, creating an airy base for the cake batter.
- Sugar Integration: Blend sugar into the eggs, whipping at high speed for 3 minutes until the mixture transforms into a thick, pale cream.
- Batter Assembly: Fold in flour, baking powder, and salt using a low-speed mixer, blending ingredients delicately to maintain the batter’s light texture.
- Liquid Infusion: Heat milk and butter to a rolling boil, then gently incorporate into the batter, maintaining a smooth, consistent mixture.
- Baking Process: Pour batter into the prepared pan, spreading evenly. Bake for 30 minutes, verifying doneness with a clean toothpick test.
- Cooling Stage: Rest the cake in the pan for 10 minutes, then transfer to a wire rack for complete cooling.
- Topping Creation: Melt butter in a saucepan, adding brown sugar, milk, and coconut. Cook until the sugar dissolves and the mixture becomes glossy and rich.
- Nut Incorporation: Fold pecans into the topping, ensuring an even distribution of nutty flavor.
- Final Touches: Spread the warm topping across the cake’s surface, then broil for 2-3 minutes to achieve a golden-brown caramelized finish. Watch carefully to prevent burning.
- Serving: Allow the cake to cool completely, then slice into generous portions. Enhance with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent finale.
Notes
- Prevent Overmixing: Gently fold flour ingredients to maintain cake’s light, airy texture and avoid dense, tough results.
- Temperature Precision: Use room temperature eggs for better volume and smoother batter integration during whipping process.
- Broiler Watch: Monitor topping closely during caramelization to prevent burning, as 30 seconds can transform golden-brown to charred.
- Cooling Technique: Allow cake to rest in pan for 10 minutes before transferring to wire rack, ensuring structural stability and easier removal.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 7
- Calories: 300
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg