LAZY DAISY CAKE
A single-layer, square yellow cake with a broiled brown sugar, coconut and pecan topping that tastes like candy. . . kind of like a praline. It has an old-fashioned, Southern-inspired feel to it that I find charming.
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Servings: 1 (9x9) Cake
Ingredients
- Cake:
- 2 large eggs
- 1 cup 7 ounces granulated sugar
- 1 cup 4 1/4 ounces all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1 + 1/2 tablespoons butter
- Topping:
- 1/4 cup unsalted butter
- 1/2 cup + 2 tablespoons 4 5/8 ounces brown sugar
- 1/4 cup milk
- 1 cup unsweetened coconut flakes
- 1/2 cup pecans
- For serving:
- whipped cream or vanilla ice cream optional
Instructions
- Preheat the oven to 350°F. Grease and flour an 8-inch square baking pan.
- In a large mixing bowl beat the eggs till frothy.
- Add the sugar and beat on high 3 minutes.
- On low speed beat in the flour, baking powder and salt until just combined.
- In a small saucepan on medium-high heat the milk and butter together to boiling. Add to the bowl, beating on low speed until fully combined.
- Pour the batter into the prepared pan and bake 30 minutes, until a toothpick comes out clean from the center. Cool on wire rack 10 minutes.
Meanwhile make the topping:
- Melt the butter in a medium saucepan and add the brown sugar, milk and coconut. Stir until the sugar is completely melted then mix in the pecans. Pour the topping over the cake and spread it from edge to edge.
- Heat up the broiler and broil for 2 to 3 minutes, or until the topping is lightly golden brown and bubbling (watch it carefully as it can go from golden brown to burnt in a matter of seconds). Cool on wire rack.
- Cut into squares and serve with whipped cream or a scoop of ice cream if desired.
Nutrition
Serving: 1grams