Lazy Daisy Cake Recipes

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LAZY DAISY CAKE



Lazy Daisy Cake image

This cake whips up quickly and is nice on lazy summer days.

Provided by Marie Angel Cat

Categories     Desserts     Cakes     Yellow Cake Recipes

Time 1h40m

Yield 8

Number Of Ingredients 12

1 cup all-purpose flour
1 tablespoon baking powder
¼ teaspoon salt
½ cup skim milk
1 tablespoon butter
1 teaspoon vanilla extract
2 eggs
1 cup white sugar
6 tablespoons softened butter
10 tablespoons brown sugar
1 cup flaked coconut
¼ cup heavy cream

Steps:

  • 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.
  • 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.
  • 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.
  • 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 : Calories 400.6 calories, Carbohydrate 60 g, Cholesterol 83.7 mg, Fat 16.8 g, Fiber 1.3 g, Protein 4.3 g, SaturatedFat 11 g, Sodium 385.3 mg, Sugar 45.8 g

MOIST LAZY DAISY CAKE



Moist Lazy Daisy Cake image

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

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 9 servings.

Number Of Ingredients 13

2 large eggs, room temperature
1 cup sugar
1 teaspoon vanilla extract
1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup 2% milk
2 tablespoons butter
FROSTING:
3/4 cup packed brown sugar
1/2 cup butter, melted
2 tablespoons half-and-half cream
1 cup sweetened shredded coconut

Steps:

  • Preheat oven to 350°. In a large bowl, beat eggs, sugar and vanilla on high until thick and lemon-colored, about 4 minutes. Combine flour, baking powder and salt; add to egg mixture. Beat on low just until combined. Heat milk and butter in a small saucepan until butter melts. Add to batter; beat thoroughly (the batter will be thin). Pour into a greased 9-in. square baking pan. Bake until cake tests done, 20-25 minutes. Cool slightly. For frosting, blend all ingredients well; spread over warm cake. Broil about 4 in. from the heat for 3-4 minutes or until the top is lightly browned.

Nutrition Facts : Calories 405 calories, Fat 18g fat (12g saturated fat), Cholesterol 78mg cholesterol, Sodium 277mg sodium, Carbohydrate 58g carbohydrate (46g sugars, Fiber 1g fiber), Protein 4g protein.

LAZY DAISY CAKE



Lazy Daisy Cake image

We couldn't wait until Mom sliced this old-fashioned cake with its caramel-like frosting, loaded with chewy coconut. Even after one of Mom's delicious meals, one piece of this cake wasn't enough. -Darlis Wilfer, Phelps, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 20 servings.

Number Of Ingredients 13

4 eggs
2 cups sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup 2% milk
1/4 cup butter, cubed
FROSTING:
1-1/2 cups packed brown sugar
3/4 cup butter, melted
1/2 cup half-and-half cream
2 cups sweetened shredded coconut

Steps:

  • In a large bowl, beat the eggs, sugar and vanilla until thick and pale yellow, about 4 minutes. Combine the flour, baking powder and salt; add to egg mixture and beat just until combined. In a saucepan, bring milk and butter to a boil, stirring constantly. Add to batter and beat until combined. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. , Combine frosting ingredients; spread over warm cake. Broil 4 in. from heat until lightly browned, about 3-4 minutes.

Nutrition Facts : Calories 343 calories, Fat 15g fat (10g saturated fat), Cholesterol 72mg cholesterol, Sodium 244mg sodium, Carbohydrate 51g carbohydrate (40g sugars, Fiber 1g fiber), Protein 4g protein.

LAZY DAISY CAKE III



Lazy Daisy Cake III image

Quick and Easy, but delicious. This is one that my grandmother loved.

Provided by MCLISA

Categories     Desserts     Cakes     Yellow Cake Recipes

Time 1h

Yield 12

Number Of Ingredients 14

1 ½ cups white sugar
½ cup vegetable oil
3 eggs
1 cup milk
1 teaspoon vanilla extract
1.185 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
¼ cup margarine
1 cup white sugar
¼ cup milk
½ cup chocolate chips
1 teaspoon vanilla extract
½ cup miniature marshmallows

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  • In a large bowl, beat 1 1/2 cups sugar and oil until smooth. Beat in eggs, 1 cup milk and 1 teaspoon vanilla. Beat in flour, baking powder and salt. Pour batter into prepared pan.
  • Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Frost with Chocolate Frosting.
  • To make the Chocolate Frosting: In a saucepan over medium heat, combine margarine, 1 cup sugar and 1/4 cup milk. bring to a full boil. Remove from heat and stir in chocolate chips, 1 teaspoon vanilla and marshmallows. Beat until smooth.

Nutrition Facts : Calories 393.8 calories, Carbohydrate 58.8 g, Cholesterol 48.5 mg, Fat 16.8 g, Fiber 0.7 g, Protein 4 g, SaturatedFat 4 g, Sodium 329.1 mg, Sugar 48.1 g

LAZY DAZY CAKE I



Lazy Dazy Cake I image

Sponge cake with a brown sugar and coconut topping.

Provided by Romalda

Categories     Desserts     Cakes     Sponge Cake Recipes

Yield 24

Number Of Ingredients 11

4 eggs
2 cups white sugar
2 cups all-purpose flour
2 teaspoons baking powder
1 pinch salt
2 tablespoons butter
1 cup milk
1 cup packed brown sugar
1 cup flaked coconut
6 tablespoons butter
4 tablespoons milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Sift together flour, salt and baking powder. Set aside.
  • In a large bowl, beat eggs for 4 minutes with electric mixer on high. Add sugar and continue beating until light and fluffy. Add flour mixture.
  • In a sauce pan, bring 1 cup milk and 2 tablespoons butter to a boil. Add to batter and beat until combined.
  • Pour batter into 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted into the cake comes out clean.
  • To make the frosting: In a saucepan, combine brown sugar, coconut, 6 tablespoons butter and 4 tablespoons milk. Heat and stir until butter is melted and mixture is smooth. Pour over cake as soon as it comes out of the oven. Put cake in the oven under the broiler and bake 3 to 4 minutes, or until icing is light brown.

Nutrition Facts : Calories 203.7 calories, Carbohydrate 36 g, Cholesterol 42.2 mg, Fat 5.9 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 3.7 g, Sodium 96.3 mg, Sugar 27.4 g

LAZY DAISY CAKE



Lazy Daisy Cake image

Make and share this Lazy Daisy Cake recipe from Food.com.

Provided by Lennie

Categories     Dessert

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 eggs
1 cup white sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk, heated
1 tablespoon butter
2/3 cup packed brown sugar
1/4 cup butter
2 tablespoons milk
1/2 cup coconut flakes

Steps:

  • Preheat oven to 350°F.
  • Beat eggs in mixing bowl until frothy; beat in sugar in 4 or 5 separate additions; stir in vanilla.
  • Next, stir in flour, baking powder and salt.
  • Heat milk and butter together in small saucepan just until hot; add to batter, stirring slowly and carefully.
  • Scrape into a greased 9-inch square cake pan and bake for about 25 minutes, or until cake tests done with a toothpick.
  • Make topping-- combine last 4 ingredients together in a small saucepan; heat and stir until hot and sugar is dissolved.
  • Spread topping over cake fresh from the oven; leave oven on.
  • Return cake to oven and heat until topping is bubbling well, anywhere from 3-5 minutes.
  • Variation: use chopped pecans or walnuts instead of the coconut.

Nutrition Facts : Calories 457.4, Fat 14.3, SaturatedFat 9.1, Cholesterol 91, Sodium 305.8, Carbohydrate 78.5, Fiber 1.3, Sugar 59.8, Protein 5.4

LAZY DAISY CAKE



Lazy Daisy Cake image

A vintage cake that has stood the test of time! Lazy Daisy Cake is a small yellow cake with a broiled coconut topping. Easy and delicious!

Provided by Julie Clark

Categories     Dessert

Number Of Ingredients 12

2 large eggs (at room temperature)
1 cup granulated sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup 2% milk
1 1/2 tablespoons salted butter (cold)
1 teaspoon vanilla extract
6 tablespoons salted butter (cold)
1/2 cup + 2 tablespoons brown sugar
1/4 cup heavy cream (at room temperature)
1 cup unsweetened coconut flakes

Steps:

  • Preheat the oven to 350°Fahrenheit. Grease with shortening, then dust with flour an 8" square or 9" round baking pan.
  • In a mixing bowl, beat the eggs until frothy.
  • Add the sugar, beating at high speed until mixture is thickened and turns a lemon color.
  • Mix in the flour, baking powder and salt.
  • In a saucepan over medium heat, heat the milk and butter together to boiling. Remove from the heat and stir in the vanilla.
  • Add the heated milk to the ingredients in the bowl and beat to combine.
  • Pour the batter into the prepared pan. Bake for 30 minutes, until the top springs back when you touch it. Allow the cake to cool for 10 minutes.
  • Turn on the broiler to "low" in the oven.
  • While the cake is cooling, make the topping.
  • Melt the butter in a microwave safe bowl.
  • Add the brown sugar, milk and coconut, stirring to combine.
  • Pour the topping over the warm cake, and place under the broiler for 2 to 3 minutes, or until the topping is golden brown and bubbling. Watch it closely! Cakes under the broiler can burn easily.
  • Store the cake at room temperature in an airtight container for up to 3 days.
  • Freeze any leftovers in an airtight container for up to a month.

Nutrition Facts : Calories 376 kcal, Carbohydrate 48 g, Protein 4 g, Fat 19 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 77 mg, Sodium 245 mg, Fiber 2 g, Sugar 36 g, ServingSize 1 serving

GRANDMA'S LAZY DAISY CAKE



Grandma's Lazy Daisy Cake image

This was and still is my mom's favorite cake while she was growing up. Everytime my mom comes to visit me I always have this made for her.

Provided by Leanne

Categories     Dessert

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 13

1 cup flour
1 teaspoon baking powder
3/4 teaspoon salt
2 eggs
1 cup sugar
1/2 cup milk
1 tablespoon butter
1 teaspoon vanilla
5 tablespoons brown sugar
3 tablespoons milk
3 tablespoons butter
1/2 cup coconut
1/2 cup chopped walnuts

Steps:

  • Beat eggs and add sugar until fluffy.
  • Sift flour, salt and baking powder.
  • Add to egg mixture and mix until well combined.
  • Heat milk and butter to boiling point, add to batter and add vailla.
  • Beat slightly.
  • Pour into a greased 8x8 pan. Bake at 350 for 30 minutes.
  • When done add topping right away.
  • Topping.
  • Mix brown sugar, milk, butter, coconut and nuts in a pot on stove until suagr has dissolved.
  • Put on cake.
  • Put back in the oven on broil until very light brown on the top.
  • Remove from oven and cool completely before serving.

Nutrition Facts : Calories 471.4, Fat 21.5, SaturatedFat 10.7, Cholesterol 94.8, Sodium 450.5, Carbohydrate 65.1, Fiber 2.4, Sugar 45.4, Protein 7.2

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