We always called this Mama's "never fail" recipe. I guess the same holds true for me, since I've entered this lazy daisy cake in contests and won with it. This tasty dessert is popular in our family, and it always brings back fond memories of Mama. —Carrie Bartlett, Gallatin, Tennessee

Moist Lazy Daisy Cake

eggs, room temperature

sugar

vanilla extract

cake flour

baking powder

salt

2% milk

butter

FROSTING:

brown sugar

butter, melted

half-and-half cream

coconut

This cake is delicious and very easy to make.  I did not have cake flour, I only had all purpose flour, so for an easy fix you take out 2 TBSP of the flour and replace it with 2 TBSP cornstarch.  Cake was very moist and the caramelized topping is delicious!  This recipe is a keeper!!

For the "dry" comments:  Did you use all-purpose flour instead of cake flour?  It makes a huge difference in the cake texture and moistness. Also, a 9 inch pan will give you a thinner cake that dries out more in the oven.  An 8 inch pan may give you a cake crumb you like better.  As to topping, poke small holes in the cake before you pour it over.  You can also use 1/2 cup of the brown sugar if it seems too sweet for your taste, and adding chopped pecans makes it even better after it is broiled!

Very quick and easy. I made 12 cupcakes. Didn't have milk so I diluted 1\\4 cup half

I grew up with this cake and my children grew up it!  I am 80 and am still making this wonderful cake.  I double the ingredients for a 9 x 13 pan for potlucks where it is always a favorite.  This must be the perfect cake to have never been changed for so many decades!  Served with  sweetened whipped cream on top is a dream come true...

Very quick and easy to make...but the result was scrumptious!  I will definitely be making this one again and again!

Made this yesterday with brown rice flour. I followed a conversion to cake flour of removing 2 tablespoons  of flour and replacing it with corn starch. I added 1/4 teaspoon of xanthan gum because it is gluten free. Measure the flour lightly and level with knife.  Do not over bake. It was perfectly moist. I didn't have half and half so I used heavy whipping cream. It made everyone swoon and was even declared better the the coconut macaroons I always make that make people go crazy.

This is my grandmother's cake but called "Hot Milk Cake".

Our family has a cake similar to this that always wins me first place. But we add 1cup cooked oatmeal to the batter. I never have any left

Read through this recipe and said WOW, this will be a great cake.   I’m making it now.  Half way thru the process my brain woke up.  My Mother-in-law gave me this recipe but she calls it Poor Man’s Cake.  She adds 3/4 cup chopped pecans to the topping.   So I’ll be adding the pecans to this.   There are a few other differences between the two, and that’s ok.  Still really really love this cake.   So does my husband.

This cake is loved by anyone who likes coconut. Easy recipe that stays moist. Cake always disappears quickly. The topping is what makes this cake so addicting. No changes are needed to recipe at all. You will get requests for recipe if served to guests.

A friend made this for a party and shared the recipe with me.  The cake uses very little of each ingredients, but when put together, WOW!  The coconut frosting is fantastic!

Oh my goodness! I have this exact recipe passed down from my mother some 40 yrs ago. It's very good without the topping and used for strawberry shortcake. Awesome!

Have loved this cake since I was a girl. (I'm now 74) My Mother always frosted it with both coconut and pecans before broiling  it..

I also remember this cake when I was a little girl, 60  years ago.  I remember the coconut toasted on top and under the broiler.  Unfortunately, I was the one who kept stealing the icing off the top of the cake until there was just a little portion that was still iced.   My mother never said a word and was back to baking something else the next day.  i can still smell that cake and havent thought of it in years.   Thank you for the memory.  i definitely will make this.

Made this last night and not a piece left over. Everyone had seconds and wished they had another piece yet!! Easy to make same day having company. Its a keeper!

This cake has been in my family for more years than I can remember. My grandmother and my mother used to make this all the time. Now I make it to enjoy all by myself. My kids don't like coconut, so that means all the more for me! Works great in an 8x8 dish. One of those feel-good comfort foods.

awsome memories of this cake! Sooooo Good!

I have been making this cake for years, but we call it "Bee Sting Cake"

I baked this cake during the summer and it was great. I needed a small cake for a get together and it was perfect. I took the left overs to my Mom and she thought it was great also.

This site cuts off comments SO  2nd try.     My Pastors wife gave me this recipe several years ago. She called it Goofy Cake, it is perfect every time.

Always a favorite. Very quick and easy, too.. I'll whip one up and bring it to work. as it is frequently requested.

Cake is delicious. I’ve made it three times but it keeps falling in the middle. Might try with regular flour next time

My cousin gave me the best advice: use real butter and poke holes into the top of the cake before applying the icing.  I took it a step further and used vanilla infused turbinado sugar in the cake.  Delicious!!!

This is a wonderfully unique cake. The crunchy topping is delicious and the cake is dense, but moist. It is rich, so the smaller size is perfect!

moist lazy daisy cake

Prep Time: 20 minutes

Cook Time: 25 minutes

Total: 45 minutes

Servings: 9

Cost: $6.20 /serving

Author : Taste of Home

Ingredients

Instructions

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