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Coconut Topped Lazy Daisy Cake

Coconut Topped Lazy Daisy Cake
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The Coconut Topped Lazy Daisy Cake is a simple yet flavorful dessert featuring a rich buttery base with a tender crumb, topped with a luscious layer of toasted coconut and brown sugar caramelization. Perfect for any occasion, this moist cake combines tropical sweetness and a delightful crunchy texture, making it a crowd-pleaser every time.

Ingredients

Scale

Cake Batter

  • 1 ½ cups all-purpose flour (or gluten-free baking mix for gluten-free option)
  • 1 tsp baking powder
  • ¾ cup granulated sugar
  • ½ cup unsalted butter, softened (or coconut oil for dairy-free)
  • 2 large eggs
  • 1 cup milk or buttermilk (or almond milk for dairy-free)
  • 1 tsp vanilla extract

Coconut Topping

  • 1 cup shredded coconut (unsweetened or sweetened)
  • ⅓ cup brown sugar
  • 2 tbsp melted butter (or coconut oil for dairy-free)

Instructions

  1. Prepare Your Baking Pan: Grease an 8×8 inch square baking pan or line it with parchment paper to ensure the cake releases smoothly after baking.
  2. Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour and baking powder to evenly distribute the leavening agent.
  3. Cream Butter and Sugar: Using a mixer or hand whisk, beat the softened butter and granulated sugar until fluffy and pale to incorporate air for a light crumb.
  4. Add Eggs and Vanilla: Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract to enhance the flavor.
  5. Combine Wet and Dry Ingredients: Alternate adding the dry mixture and milk to the butter mixture, beginning and ending with dry ingredients. Mix gently until just combined to avoid overmixing.
  6. Prepare the Coconut Topping: In a small bowl, mix shredded coconut with brown sugar and melted butter to create a caramelized crunchy topping.
  7. Pour and Spread Batter: Pour the batter evenly into the prepared pan and smooth the surface for consistent baking.
  8. Add the Coconut Topping: Evenly sprinkle the coconut topping over the batter, pressing lightly to adhere and maximize flavor.
  9. Bake and Cool: Bake at 350°F (175°C) for 35-40 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely before slicing to set the topping.

Notes

  • Use room temperature ingredients for smooth mixing and lump-free batter.
  • Mix just enough to combine ingredients to keep the cake tender and airy.
  • Toast some coconut separately for an extra toasted flavor if desired.
  • Monitor oven temperature to ensure a perfect golden crust.
  • Let the cake cool completely before slicing for clean cuts and a set topping.
  • To prevent topping from burning, tent loosely with foil if it darkens too fast in the last 10 minutes of baking.
  • For vegan adaptation, substitute butter with coconut oil or vegan margarine, milk with plant-based milk, and eggs with flax eggs or egg replacers.

Nutrition

Keywords: coconut cake, toasted coconut topping, easy dessert, tropical cake, buttery cake, gluten free option, dairy free option, simple cake recipe

Find it online: https://mealsbylina.com/coconut-topped-lazy-daisy-cake/