Lazy Day Cake (Old-Fashioned Coconut Topped Cake)

Lazy Day Cake baked in an 8x8 baking pan and ready to serve.

3.70 from 10 votes

Lazy Day Cake (Old-Fashioned Coconut Topped Cake)

This Lazy Day Cake is a light and fluffy hot milk sponge cake topped with a buttery brown sugar coconut topping that is broiled until golden and caramelized.

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: American

Servings:

Calories: 326kcal

Author: Kristin Hayes

Equipment

Ingredients

CAKE

1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
2 large eggs
1 cup sugar
½ cup milk
2 tablespoon butter

COCONUT TOPPING

½ cup brown sugar
3 tablespoon butter
2 tablespoon milk
1 cup flaked coconut

Instructions

CAKE

Preheat the oven to 350°F and grease an 8×8 baking pan. In a medium bowl, whisk together the flour, baking powder, and salt until combined.
In a small mixing bowl, beat the eggs on high speed with an electric mixer for about 4 minutes, or until thick and pale. Gradually add the sugar, continuing to beat until dissolved. Add the mixture to the flour mixture and stir until just combined.
In a small saucepan, heat the milk and butter over medium heat until the butter is melted. Stir into the batter until combined.
Pour the batter into the prepared pan and spread evenly. Bake for 20-25 minutes, or until the cake is set.

COCONUT TOPPING

While the cake is baking, use a mixer to beat the brown sugar and butter together until light and fluffy.
Stir in the milk and flaked coconut until well combined.
Remove the cake from the oven and spread the coconut mixture evenly over the top while still warm.
Place under the broiler for 3-4 minutes, or until the topping is golden brown and caramelized. Watch closely to prevent burning.

Notes

Be sure to beat the eggs until thick and pale for the best sponge cake texture
Do not overmix the batter to keep the cake light and fluffy
Keep a close eye on the broiler as the coconut topping browns quickly
Best served slightly warm or at room temperature

Nutrition