Lazy Daisy Cake Recipe -
Lazy Daisy Cake Recipe

Lazy Daisy Cake

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 8-inch cake Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    1 hr 40 mins


  1. 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.
  2. 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.
  3. 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.
  4. Stir 6 tablespoons butter, brown sugar, coconut, and cream together in a bowl until evenly mixed. Spread over the cooled cake to serve.
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Reviews More Reviews

Most Helpful Positive Review
Sep 15, 2010

This is a family favorite that my mother used to make and now I've been making for years. I usually make 1 1/2 recipes of this and bake it in a 9x13 pan. We also spread the frosting on the cake right out of the oven and then broil it till bubbly. Delicious!

Most Helpful Critical Review
Aug 25, 2013

Overflowed my 8 inch cake pan in the oven and started a fire. I should have used 3 8-inch pans, but the recipe says 1 pan. Needs to be clearer because this cake is amazing, my grandmother used to make it.


11 Ratings

Sep 10, 2010

I have been baking this cake for many years but instead of baking powder I use 1 tsp. baking soda. Also the icing should be heated for about 3 min. then poured over the cake as soon as it is finished baking, then return cake to oven for 5 minutes. It's a great treat.

Sep 10, 2010

This recipe is FABULOUS and has been around for many, many, many years!!!...Actually, one of MY childhood favorites that I passed on to my own family! ~This cake also tastes Great iced with a white butter icing topped with crushed pecans....

Aug 31, 2013

I am thinking there is an error in this recipe. All other sites I see this recipe and indeed the one passed down to me by my mother has 1 teaspoon not 1 tablespoon of baking powder. The one tablespoon seems a bit much for just one cup of flour. I make mine with 1 teaspoon and it works well! done with 1 tsp of BP I give it a 5. venisonfurs, this might be why your cake overflowed.. too much baking powder fran

Mar 30, 2013

i'm over 50 and this is the VERY FIRST cake I ever made (I was 5) and it was with my Grandma Bessie in DeQueen Arkansas!!! i have two granddaughters that live with me, that love to cook and bake and I can't wait to make this with them very, very soon. I'm so happy to have found the recipe - THANK YOU!!! (I actually don't remember making it with coconut but I love coconut and Grandma was simple in her baking pleasures and very, very frugal (from the depression era, ya' know so I doubt she ever bought coconut! Fortunate, I love coconut and will certainly follow this recipe!)

Jan 09, 2014

I make this all the time from a similar recipe (most have more topping than mine, so I may try increasing the amount I make) but the one major difference--and I think it may be a typo--is that I only use 1 teaspoon of baking powder, not a tablespoon.

Oct 22, 2014

This is an incredibly moist, delicious cake. Easy to put together and variations possible. I added some drained pineapple to it one time and it was quite good. Thinking of adding some toasted pecans too. Definitely a keeper.


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  • Calories
  • 401 kcal
  • 20%
  • Carbohydrates
  • 60 g
  • 19%
  • Cholesterol
  • 84 mg
  • 28%
  • Fat
  • 16.8 g
  • 26%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 4.3 g
  • 9%
  • Sodium
  • 385 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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