Lazy Daisy Cake

A newer family favorite, this cake became a popular dessert for families in the 1930s.  The cake is a light and moist sponge with a delicious caramel and coconut topping.  It is a relatively quick bake that includes ingredients commonly found in the pantry.  The following recipe is from the book American Cake by Anne Byrn.

Cake:

1/2 cup (1 stick) unsalted butter

2 cups granulated sugar

3 large eggs

2 cups all-purpose flour

2 tsp baking powder

1/2 tsp salt

1 cup buttermilk (please use real buttermilk.  It is far superior to using sour milk- milk with a bit of vinegar)

1 tsp vanilla extract

Topping:

1/2 cup (1 stick) unsalted butter

1 cup light brown sugar, packed

1/2 cup heavy cream

2 cups sweetened shredded coconut

1 tsp vanilla extract

pinch of salt

Preheat the oven to 350 degrees with a rack in the center of the oven.  Lightly grease your 9x13 baking pan with butter.

For cake, beat granulated sugar and 1 stick of unsalted butter (softened) in a large mixing bowl until creamy (2 min).  Add eggs and beat on medium until smooth and light- 2 min.

In another medium bowl stir together flour, baking powder and salt.  Add it to the batter alternating with the buttermilk and vanilla extract- end with flour mixture.  Beat on low until everything in incorporated, then increase speed to medium for 30 seconds more.  Pour batter into prepared pan and smooth top.  Place in oven for 28-33 min, until golden brown and top springs back when lightly pressed.

Once cake has baked remove it from oven and turn oven broiler on.  Place rack 4-5 inches below broiler.

For topping, melt butter in a medium sized sauce pan over medium heat- 1 min.  Add brown sugar and cream.  Let mixture come to a boil and boil for 2 min or until it thickens slightly.  Remove pan from heat and add coconut, vanilla and salt and stir.  Pour the topping over the warm cake, spreading evenly.  Place cake in oven, under broiler and watch carefully.  Let the topping broil until it bubbles up and the coconut carmelizes- 30 to 60 seconds.

Remove pan from oven and let it rest for 15 min before serving.  Enjoy!

Makes 12-16 servings.