Description
The Coconut Topped Lazy Daisy Cake is a simple, delicious dessert featuring a tender, moist crumb topped with toasted shredded coconut for a sweet, tropical flavor and satisfying crunch. Perfect for any occasion, this easy-to-make cake combines minimal ingredients with maximum taste, making it a family-friendly favorite that stays moist for days.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour (or gluten-free blend for gluten-free option)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened (or vegan butter for dairy-free)
- 1 cup granulated sugar
- 3 large eggs
- 1 cup milk (or coconut milk for dairy-free)
- 1 teaspoon vanilla extract
Topping
- 1 cup shredded coconut (fresh preferred, can be lightly toasted separately)
Instructions
- Prepare Your Baking Pan: Grease a 9-inch round cake pan thoroughly with butter or non-stick spray, then lightly dust with flour to prevent sticking. Preheat your oven to 350°F (175°C).
- Mix Dry Ingredients: In a large bowl, sift together all-purpose flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: Using a mixer or whisk, cream the softened butter and sugar until the mixture is light and fluffy to ensure a delicate crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then add vanilla extract and mix until combined.
- Combine Wet and Dry Ingredients: Add the dry ingredients alternately with milk, starting and ending with the flour mixture. Mix gently just until smooth to avoid overmixing and toughening the batter.
- Pour Batter and Add Coconut Topping: Pour the batter evenly into the prepared pan. Sprinkle a generous layer of shredded coconut evenly over the top, gently pressing it down to create the signature lazy daisy pattern and crunchy texture.
- Bake to Perfection: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the coconut topping is golden brown and toasted beautifully.
Notes
- Use fresh shredded coconut for better taste and more even toasting.
- Avoid overmixing the batter to maintain a light and tender crumb.
- For extra crunchy topping, toast shredded coconut lightly in a dry skillet before sprinkling over the batter.
- Monitor oven temperature carefully to prevent under or overbaking; an oven thermometer is recommended.
- Allow the cake to cool completely in the pan before slicing to keep the coconut topping intact.
- If the coconut browns too quickly during baking, loosely cover the cake with aluminum foil for the last 5 minutes.
- Variations include adding chopped nuts, citrus zest, or tropical fruits to the batter, and options for gluten-free or dairy-free diets.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10th of cake)
- Calories: 280
- Sugar: 20g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg