Lazy Daisy Cake

As a young mother, I loved it when my daughter's school had bake sales. I would take in a New York style cheesecake, which always made a lot of money and, usually, a double pan of this cake. It is a very easy cake to make and super delicious. I just love the caramelly coconut frosting. They sold it by the piece and this cake always sold out fast too.

Ingredients:

• 1/2 cup milk
• 1 Tbsp. butter
• 2 eggs
• 1 cup sugar
• 1 tsp. vanilla flavoring
• 1 cup flour
• 1 tsp. baking powder
• 1/4 tsp. salt

Topping:

• 4 Tbsp. butter
• 1/2 cup heavy cream
• 1/2 cup brown sugar (I used light brown, but dark would be good also)
• 1/2 cup shredded coconut

Directions:

Cake:Preheat oven to 350 degrees F. Grease and flour an 8 inch square pan.Put the milk and butter into a small saucepan and place over low heat to warm while you prepare the batter.

Beat the eggs until they are very foamy and have thickened slightly. Gradually beat in the sugar, then add the vanilla. Mix the remaining dry ingredients and add them to the egg and sugar mixture, beating until the batter is nice and smooth. Add the hot milk (stir it for a minute if the butter has not yet melted completely.

This milk will be hot, but not simmering or boiling yet as it has heated just while you made the batter) and mix well.

Pour the batter into the prepared pan and bake for about 25 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Prepare the topping while the cake bakes. Combine the butter, cream, and sugar in a small saucepan and stir over medium heat until melted and blended. Add the coconut and mix well.

Pour the topping over the baked cake (the cake can be warm or cool) and run it under the broiler for about a minute, until it bubbles and browns slightly.

Cool and serve

Source: From one of my favorite cookbooks, "The Fannie Farmer Baking Book" by Marion Cunningham, published in 1984

By Free2B from North Royalton, OH