Here is the latest entry from our Chrisholm Summer Recipe series, this amazing “Lazy Daisy Cake” recipe, perfect for the lazy days of summer!
I got to sample this cake during the recent Amish bake-off at Chrisholm Amish Farmstead.
Man, this cake was delicious, melt-in-your-mouth delicious. I suppose if you don’t like coconut you won’t like it, but I love coconut. Interestingly, there was a crowd of ladies in the room looking at the cakes and they were all like “oh, wonderful, a lazy daisy cake, how nice,” as if they were seeing an old friend. Meanwhile, I was standing there sort of like “huh, I’ve never heard of a lazy daisy cake.” Although I have now and I am glad to meet it! (and eat it).
Serves: 1 cake
- 4 eggs
- 2 cups sugar
- 2 teaspoons vanilla
- 2 cups flour
- 1 /2 teaspoon salt
- 2 teaspoons baking powder
- 1 cup milk
- 1 /4 cup butter
- 1 cup, plus 2 tablespoons brown sugar
- ½ cup butter
- 6 tablespoons milk
- 1 1 /2 cups coconut
- Preheat oven to 350.
- Grease and flour a 9 X 13 pan.
- In a large bowl, beat eggs and then add sugar and vanilla and beat until light in color, about 4 minutes. Stir in flour, salt, and baking powder until just incorporated.
- In a medium saucepan, bring milk and butter to boil. Stir into flour mixture (don't beat, just stir in)
- Pour batter into pan and bake for 30 minutes. While the cake is baking, prepare the icing. Remove cake from oven and turn off oven. Then turn on broiler. For icing bring brown sugar, butter, milk, and coconut to a boil. Pour ovenly oven hot cake and then put under the broiler until it begins to brown. Don't walk away from the oven, this will burn quickly.