Lazy Daisy Cake

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It makes a lovely large cake for a crowd but the recipe is very easily halved.
If this cake happens to last more than a day it actually improves on keeping.

*note from Helen – I halve the recipe and make this cake in a 23cm (9 inch) round spring form cake tin, as photographed. 


  • 4 eggs
  • 2 cups sugar
  • 2 teaspoons vanilla essence
  • 2 cups flour
  • 2 tsp baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 60 g butter (approx 4 tablespoons)
  • Topping:
  • 1 1/2 cups firmly packed brown sugar
  • 150 g butter, melted
  • 1/2 cup milk (use cream if you happen to have some)
  • 2 cups coconut (thread coconut is great)


Preheat the oven to 180 C.
In a mixing bowl, beat eggs, sugar and vanilla until thick.
Combine flour, baking powder and salt and add to egg mixture
Beat until just combined
In a saucepan, bring milk and butter to a boil, stirring constantly
Add to batter and beat until combined.
Pour into a greased 18 x 28 cm baking pan
Bake for about 35-40 minutes or until cake tests done.
Combine topping ingredients
Spread over warm cake
Place under grill until lightly browned (watch it in case it burns!)

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One thought on “Lazy Daisy Cake

  1. For some reason when I tried to give this cake 5 stars it would only do 4 stars…very frustrating!!! Well I made this cake to bring to work on a loooong night shift. It is delicious. The topping is really the star and it matches well with the plain vanilla base. It was very easy to make and an even bigger joy to eat!