Lazy Daisy Cake is a buttery, caramelly, simple homemade vintage cake recipe. This lovely cake with a unique broiled topping features common ingredients and can be made from start to finish in under an hour!
Packed with tantalizing, nostalgic flavors like brown sugar, butter, vanilla, and coconut, this Lazy Daisy Cake is a beloved old recipe.
For many people, this cake was a childhood staple. It was a sweet treat that our mothers could mix together quickly with ingredients that were usually on hand. Many cooks recall being first-time bakers, just starting out, and being able to manage this recipe with little to no help.
But, even if you didn’t grow up enjoying this fluffy, moist yellow cake, it’s not too late to fall in love with it now! Who wouldn’t like having warm slices of a rich, tasty cake ready to eat in under an hour?
The deliciously moist layer is definitely incredible, but the star of this dessert is the broiled coconut topping. There’s no need to fuss with icing when using this gooey, chewy layer of caramel and coconut!
Whether this recipe is an old favorite or completely new to you, you’re sure to fall for this delicious vintage cake recipe!
— This post was originally published on September 19, 2012. It has been updated with new photos and additional information.
Recipe Snapshot
Cuisine: American
Cooking Method: Oven
Total Time: 1 Hour
Servings: 15
Primary Ingredient(s): Flour, butter, milk, granulated sugar, light brown sugar, evaporated milk, shredded coconut
Skill Level: Easy
WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“This was the first cake my grandmother helped me bake!! The memory and experience is one I hold dear to my heart!”
— Lindy Lu
What Makes This Recipe Special
Lazy Daisy Cake delivers full, homemade flavor without any of the finishing work required for a layer cake. The batter uses everyday ingredients, yet the finished cake is tender and rich with butter and vanilla.
It’s stand-out feature is a broiled coconut topping made with a mixture of brown sugar, butter, evaporated milk, and coconut. The topping is spread over the warm cake and placed under the broiler until golden and bubbling creating a caramelized, chewy layer.
It’s conveniently baked in a 9×13 pan, slices cleanly, and is ready in under an hour. This cake’s simplicity, along with its balance of simplicity and flavor is what has kept this recipe around for generations.
Ingredient Notes
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- Milk – I recommend whole milk for the best results.
- Light Brown Sugar – When measuring brown sugar, make sure to firmly pack it into the measuring cup to get an accurate measurement.
- Evaporated Milk – Remember that canned evaporated milk and condensed milk are two very different things. You need evaporated for this recipe. I always recommend Carnation brand.
- Shredded Coconut – Look for coconut in the baking aisle. My preferred brand is Baker’s Angel Flake.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
You’ll also find this recipe in my cookbook!
You can see this recipe on page 276 of my cookbook, My Southern Table! Get your signed copy today.
How to Make Lazy Daisy Cake
- Place an oven rack in the middle position and heat the oven to 350 degrees. Grease and flour a 9×13 inch baking pan or glass baking dish.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Heat together the butter and milk just until the butter has completely melted. Remove from the heat and mix in the vanilla. Set aside.
- Use an electric mixer to beat together the eggs and sugar in a large mixing bowl.
- Alternatively, fold the flour and warm milk mixture into the egg mixture until completely incorporated.
- Transfer the finished batter to the prepared baking dish or pan.
- Bake until a toothpick inserted into the center comes out clean (about 30-35 minutes).
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- While the cake is cooling, make the topping by combining the butter, brown sugar, evaporated milk, and coconut.
- Spread the topping evenly over the baked layer.
- Turn on the oven broiler element; transfer the pan to the oven and broil until brown and bubbly.
- Remove from the oven. Let cool briefly. Slice, serve, and enjoy!
Recipe Tips and Variations
- Not a huge fan of coconut? Try making the topping with nuts instead. Chopped pecans or walnuts would be delicious!
- Vary this recipe to make a shortcut German chocolate cake by adding Dutch process cocoa powder and some melted chocolate chips to the batter.
- Turn it into an on-the-go snack by baking the batter as cupcakes! Simply pour the batter into lined cupcake cups and bake for 15-20 minutes. Add the topping and broil briefly.
- If you’re in a hurry, you can use a boxed yellow cake mix instead of making the batter from scratch. It won’t taste exactly the same as the from-scratch recipe, but the homemade coconut topping will still add loads of flavor and texture.
- Don’t forget to both grease and flour the pan or baking dish! The combination of these two anti-stick ingredients will ensure that your dessert slides out of the pan with ease.
How to Store and Reheat Leftovers
I recommend slicing leftovers into individual serving-sized pieces and wrapping them with plastic wrap before storing in an airtight container. They’ll stay fresh in the fridge for up to 4 days or in the freezer for up to 3 months.
You may choose to serve the cake either warm or at room temperature. To reheat individual servings, simply pop them in the microwave and heat in 30-second increments until warmed through.
How to Make in Advance
This dessert can easily be made entirely ahead of time! Bake and top as directed in the recipe, but wait to broil it until just before you’re ready to serve.
Questions About Lazy Daisy Cake
The word “lazy” is a reference to the simplicity of the recipe. Compared to baking layer cakes with icing, this recipe was considered a lazy way to make a cake back in its day.
One of the keys to a fluffy, moist cake is to use room-temperature ingredients. I recommend letting the ingredients sit out on the kitchen counter for 30-45 minutes before you plan to start baking. Another secret is to take care not to overmix the batter. An overmixed cake may be dense and chewy instead of light and tender. If you’re worried about overmixing, I recommend folding all the ingredients together by hand.
More Recipes You’ll Like
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Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
Lazy Daisy Cake
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 4 tablespoons butter
- 1 cup milk
- 1 teaspoon vanilla extract
- 4 eggs room temperature
- 2 cups sugar
Topping:
- 9 tablespoons butter melted
- ¾ cup packed light brown sugar
- 6 tablespoons evaporated milk (recommended: Carnation)
- 1 ½ cups shredded coconut (recommended: Baker's Angel Flake)
Instructions
Make the Layer:
- Place an oven rack in the middle position and heat the oven to 350 degrees. Grease and flour a 9×13 inch baking pan or glass baking dish.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.2 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt
- Heat together the butter and milk just until the butter has completely melted. Remove from the heat and mix in the vanilla. Set aside.4 tablespoons butter, 1 cup milk, 1 teaspoon vanilla extract
- Use an electric mixer to beat together the eggs and sugar in a large mixing bowl.4 eggs, 2 cups sugar
- Alternately fold the flour and warm milk mixture into the egg mixture until completely incorporated.
- Transfer the finished batter to the prepared baking dish or pan.
- Bake until a toothpick inserted into the center comes out clean (about 30-35 minutes).
Make the Topping:
- While the cake is cooling, make the topping by combining the butter, brown sugar, evaporated milk, and coconut.9 tablespoons butter, ¾ cup packed light brown sugar, 6 tablespoons evaporated milk, 1 ½ cups shredded coconut
- Spread the topping evenly over the baked layer.
- Turn on the oven broiler element; transfer the pan to the oven and broil until brown and bubbly.
- Remove from the oven. Let cool briefly. Slice, serve, and enjoy!
Notes
- Be sure to generously grease and flour the pan or baking dish to make serving the cake easy.
- To store, slice into individual serving-sized pieces and wrap with plastic wrap before storing in an airtight container. They’ll stay fresh in the fridge for up to 4 days or in the freezer for up to 3 months.
- Serve either warm or at room temperature. To reheat individual servings, simply pop them in the microwave and heat in 30-second increments until warmed through.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I haven’t had this cake in over 50 years, but it was one of my favorites. I am so happy I found your web site. I just may have to make this one for myself, and remember my mom making it. Thanks so much.
I do hope you’ll make one, Donna, and that you’ll enjoy it. One of the best things about blogging for me is bringing back old recipes that people associate with happy memories!
My mom made this cake when I was growing up and I am now 65 yrs. I also have made it many, many times. Only we used to melt the butter and brown sugar together with the milk and then add the coconut. I don’t know, maybe it would be better to do it this way cause the melted mix tended to run down to the edges of the cake off the middle raised portion of the cake. But it is delicious. I think I will make one and try the topping as per this recipe.
Hi I was reading the note on the lazy daisy cake and one mom asked if she could use cream instead of the milk and the answer is yes. I make this cake at home every week for my boys. My recipe calls for 2 table spoons of 15% cream.
My mother used to make this cake. I think the recipe came off of the back of a box of Bisquick… It sure brings back some good memories… :o)
I wouldn’t be surprised, Kathleen! It’s such an easy and tasty little cake. We just love it.
Grew up on this and still make it for my kids. Ours is Lazy Daisy Oatmeal Cake though. I will have to try it with your cake recipe. Also, my topping has walnuts in it.
do you think I could use cream instead of the evap. milk? I dont buy that ever…and we always have cream on hand. thanks
Cream doesn’t have the same consistency as evaporated milk so you couldn’t substitute it measure for measure.
I don’t know if I should resent the labeling of this as vintage. It was a favorite recipe of mine when I was young and married. Then the kids got old enough to be picky and didn’t like cake, not to mention coconut. This would be great for a potluck or funeral luncheon. And now I know where to find it. I can taste the warm buttery goodness now.
That topping sounds out of this world!
I love cakes like this! I don’t think I’ve ever had one, but I’m definitely putting it on my to make list. I always like cake on a weeknight!! :)
I especially love the topping on this cake!
I adore the name of this cake! We had a sweet puppy named Daisy, she was amazing! Your cake sounds delicious, and that topping. .. Oh my Goodness! Hugs, Terra
Hi Lana! I think this is one of those recipes everybody needs to have in their collection – it’s fabulous and if you have the coconut and evaporated milk, you can always make it. I love recipes like this that I know I can whip up even if I didn’t get to the market or something unexpected comes up!!!
Me too, Nancy. One of the things I love about these old recipes is that they usually call for pantry staples and are easy to whip up on a moment’s notice.
You don’t see this one much anymore! It really is a goodie though.
No, you sure don’t and that’s a shame. It’s a fantastic old recipe. I have seen your Lazy Daisy recipe, Mary. Our preparations are a little different, but same result – deliciousness!
Did you?! Well, I’m glad that we are reviving this one myself. It really is so easy – it should be more popular now than ever!
You want pizza and I want cake. You know how a lot of commenters claim excitement and assure you they MUST make something…but you wonder how many do? How about this? The cake is in the oven. Not kidding.
Afternoon meeting where I’ve promised coffee and this cake would be perfect. Coconut in the pantry; even some evaporated milk. Done. Ahem…though I ‘might’ have subbed a bit of milk for a bit of? If you guessed booze it shows you know me well. Dark rum it is and it smells DIVINE!!!
That’s so funny, Barb! Your pizza is actually on my menu for this weekend. Would have been tonight if I’d been able to get to the store for the right cheese.
I *really* love your idea of adding a bit of rum to the Lazy Daisy cake topping and I want to know how you and your guests like the recipe.
You are so right – old fashioned recipes are simply wonderful. I love the first picture on your post! So pretty.
Thank you! Photography is something I’m still working hard to improve.