lazy daisy cake
_ Ingredients
Cake Ingredients
0.5 cup milk
0.25 tsp kosher salt
1.25 tbsp butter
1.25 cup sugar
0.25 tsp kosher salt
1 tsp baking powder
1 cup all purpose flour
1 tsp vanilla
2 eggs
Icing Ingredients
5 tbsp butter
1 cup shredded sweetened coconut
9 tbsp packed light brown sugar
0.25 cup heavy cream
_ Instructions
in 350°F
spray a 9x9-inch cake pan with non-stick cooking
spray a 9x9-inch cake pan with non-stick cooking
spray. In a medium saucepan over medium heat add the milk.
Once the milk begins to simmer turn off the heat and add the tablespoon of
butter and vanilla. Stir until the butter is melted. Set aside to cool.
In a medium bowl add the sugar, milk mixture, and eggs. Mix until well
combined.
Then add the flour, baking powder, and salt. Mix until no large lumps remain,
about 12 strokes.
Pour the batter into the prepared pan.
Bake for 22-25 minutes, or until the cake is just golden brown around the edges and the center of the cake
springs back when gently pressed.
While the cake bakes prepare the icing. In a medium saucepan combine the brown sugar, five tablespoons
of butter, and cream.
Cook the mixture over medium heat until it comes to a boil then turn off the heat
and stir in the coconut.
Once the cake has baked remove it from the oven and turn on the broiler. Spread
the icing evenly over the cake, then place the cake under the broiler for 3-5
minutes, or until the icing is bubbling vigorously all over. Remove the cake from
the oven and cool to room temperature in the pan before slicing and serving.
Keeps for up to three days in an air tight container at room temperature.
Once the cake has baked remove it from the oven and turn on the broiler. Spread
the icing evenly over the cake, then place the cake under the broiler for 3-5
minutes, or until the icing is bubbling vigorously all over. Remove the cake from
the oven and cool to room temperature in the pan before slicing and serving.
Keeps for up to three days in an air tight container at room temperature.
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