Lazy Daisy Cake

9 x 9 x2 cake      If you like coconut (I certainly do) then you’ll love this cake. In 1964, while visiting family in West Chicago, a family friend served this and shared the recipe. It’s been a summer favorite ever since and it’s great for a picnic. (Yesterday I couldn’t find my 9×9 pan so I used a 9×13 pan  – which made the cake thinner than usual. I also used the Angel Flake coconut from my pantry although I prefer the original style coconut for this recipe.)

 

Cake Ingredients:

2 eggs

1 cup sugar

1tsp vanilla

1 cup flour

1 tsp baking powder

1/8 tsp salt

2 Tbsp butter

1/2 cup milk

Topping Ingredients:

1/2 cup brown sugar

4-1/2 Tbsp butter

3 Tbsp heavy cream

1 Pkg (small size) regular coconut or Angel Flake coconut

 

Directions:

Heat oven to 350º and grease a 9 x 9 x 2 pan.

Using your stand mixer with the whisk attachment, beat eggs until frothy. Change to the paddle attachment and add the sugar and vanilla and mix well.

 

In separate bowl, hand whisk together the flour, baking powder and salt until very well blended. Gradually add it to the egg mixture and stir to mix well. Pour into the prepared pan and bake for 25 minutes.

 

While the cake is baking, make the topping. In a saucepan, stirring constantly, heat the brown sugar, butter and cream until the sugar is completely melted. Remove the pan from the heat and stir in the coconut. Mix it until the coconut is completely integrated. Set aside until ready to use.

 

Remove the cake from the oven and allow it cool for  5-10 minutes. Then gently spread the topping on the warm cake.  Place the pan under the broiler for 1-2 minutes, until the topping bubbles and the coconut is lightly toasted. Watch it carefully so it does not burn.

Allow the cake to cool before serving.