Lazy Daisy Cake
- Mar 8
- 2 min read
A charming vintage sponge cake topped with a warm caramelised coconut glaze. Simple to make in one pan. It is perfect for afternoon tea and stays deliciously moist for days. Recipe is courtesy of the NY Times.
Ingredients
• 2 tablespoons unsalted butter, plus more for the pan
• 2 large eggs, at room temperature
• ¾cup/150 grams granulated sugar
• 1 cup/128 grams all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon fine sea or table salt
• 2 teaspoons vanilla extract or 1 teaspoon ground cardamom (optional)
• ½c up/118 milliliters whole milk
Topping:
• ½ cup/113 grams unsalted butter
• ¾ cup/165 grams packed dark or light brown sugar
• ¼c up/60 milliliters whole milk
• Pinch of fine sea or table salt
• 1 ¼cups/105 grams shredded coconut (either unsweetened or sweetened)
Method
1. Preheat oven to 180°C and grease and line a square baking tin.
2. With an electric mixer or Kitchenaid whisk eggs and sugar until pale and fluffy, then stir
in vanilla or cardamom (if using).
3. Combine flour, baking powder and salt; gently fold into the mixture.
4. In a small saucepan, heat milk and butter together until just melted, then stir into egg
mix until you have a smooth, runny batter.
5. Pour into tin and bake about 25–30 minutes until golden and springy.
6. While the cake is baking, prepare the topping: In a small saucepan (you can use the
same one you used for the milk, and you don’t have to wash it), melt the butter. Add
brown sugar, milk and salt, and stir until the mixture comes to a simmer. Turn off the
heat and stir in coconut.
7. When the cake is done, pour the coconut mixture evenly on top and place it under
the grill for a few minutes until the topping is bubbling lightly caramelized. Watch it
carefully so it doesn’t burn (a few singed coconut shreds are nice).
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