1940s Lazy Daisy Cake


1940s Lazy Daisy Cake

We borrowed Grandma's lazy daisy cake recipe to bring you a great vintage dessert.

1940s Lazy Daisy Cake
1940s Lazy Daisy Cake

This delicious lazy daisy cake will have you on a trip down memory lane. That's certainly what it did for our test kitchen! There's something about fluffy, moist homemade cake that reminds everyone of something that their grandma would bake. This recipe is exactly that, and the old fashioned crisp coconut topping is another thing that would make grandma proud. It's delicious, and yet it comes together easily. It is perfect for when company drops by at the last minute. You can make this cake in a hurry without disturbing your "lazy" afternoon and just enjoy the time with your guests.

Preparation Time20 min

Cooking Time35 min



  • For the Cake
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 tablespoons butter
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 4 eggs, room temperature
  • 2 cups sugar
  • For the Topping
  • 9 tablespoons butter, melted
  • 3/4 cup packed light brown sugar
  • 6 tablespoons evaporated milk
  • 1 1/2 cup shredded coconut
  • 1/2 teaspoon salt

Lazy Daisy Cake Recipe


  1. Adjust an oven rack to the middle position and heat the oven to 350. Grease two 9-inch circle cake pans.

  2. Whisk the flour, baking powder, and salt in a large bowl.

  3. Heat the butter and milk in a medium saucepan over medium heat until the butter melts. Stir in the vanilla.

  4. With an electric mixer on medium-high speed, beat the eggs and sugar until pale and thick, about 6 minutes.

  5. Using a rubber spatula, fold in the flour mixture and milk mixture alternately until just incorporated.

  6. Pour the batter into the prepared pans and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes.

  7. Let cool slightly in the pan, about 10 minutes.

  8. Heat the broiler.

For the Topping

Combine the butter, brown sugar, evaporated milk, salt, and coconut in a medium bowl. Spread the topping evenly over each cake. Broil until topping bubbles and just begins to brown, 3-4 minutes. Serve warm.

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I'm missing something here. Is the cake served as two individual cakes or is one 9-inch cake placed on top of the other with the topping in the middle and on top?

I made this cake years ago, with drained crushed pineapple added to the topping. It was delicious.

This 1940's Lazy Daisy Cake recipe is truly a classic, and a great reminder of how easy a delicious home made cake can be. The ingredients you probably have on hand, and the technique is as simple as simple can be. This cake can truly be whipped up at the last minute for unexpected guests, or thrown together after dinner for a sweet treat.

My grandma used to make this all of the time!

This looks so gooey and delish - and it has coconut!

I love these vintage recipe cakes. I also like cakes with toppings, especially crunchy ones. I think the coconut is a nice addition for something extra. What I also like about this cake is that it is served warm. How decadent is that? Enjoyed with a nice cappuccino topped with fresh cream. Yummy!

This cake was really good! The cake is fluffy and the topping is crisp and sweet.


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