Skip to Content

Lazy Daisy Cake Recipe

This post contains affiliate links, which earn revenue for this site at no extra cost to you. See my disclosure policy here.

Years ago, at the request of my children, I got this Lazy Daisy cake recipe from my mom. She’d made it while babysitting my children, and they wanted to be able to eat it at home too!

Lazy Daisy Cake

The cake is nothing fancy (just an old-fashioned hot milk cake), but the frosting is SO GOOD.

Butter, brown sugar, and coconut turn into such caramel-y deliciousness when cooked together.

Super simple, but super tasty.

Lazy Daisy Cake frosting

I believe it’s called a Lazy Daisy cake because the frosting process is simple.

You don’t have to have any decorating skills at all…just boil the ingredients, pour them on top of the cake, and broil for a few minutes.

brown eggs

This is good news indeed for those of us who are not that great at cake-decorating.


Note: You’ll need a broiler-safe 9×13 pan for this cake.

To make this recipe, you top the baked cake with the frosting and then broil it for a few minutes.

So! A glass 9×13 pan is not going to work here.

Lazy Daisy Cake Batter

This aluminum pan comes with a lid, which is great for storage.

If you want to pay a little more for stainless steel, this looks like a great option.

My pan is stainless steel, made by American Kitchen, but it appears to have been discontinued.


They do make a nonstick version of what I have.

Lazy Daisy Cake

I don’t have step-by-step photos of this because I propped my phone up in the cabinet and did time-lapse videos of the process.

Lazy Daisy Cake ingredients

So, if you want to see step by step, watch the video below!

(email subscribers, you will have to hop on over to the blog to see this video and also to access the recipe card.)

Lazy Daisy Cake

I hope your household enjoys this easy cake as much as we do!

Lazy Daisy Cake

Lazy Daisy Cake

Yield: 1 9x13 pan
Prep Time: 15 minutes
Cook Time: 30 minutes
Additional Time: 3 minutes
Total Time: 48 minutes

This cake has the most delicious brown sugar and coconut frosting, which is broiled right on top of the cake.


  • 4 eggs
  • 2 cups sugar
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup milk
  • 2 tablespoons butter


  • 2/3 cup butter
  • 1 cup shredded, sweetened coconut
  • 1 ⅓ cups packed brown sugar
  • 6 tablespoons milk or half and half


  1. Preheat oven to 325°F and grease a broiler-safe 9x13 inch pan.
  2. Beat 4 eggs in a large bowl until smooth. Whisk in 2 cups of sugar.
  3. In a separate bowl, combine flour, baking powder, and salt.
  4. Add dry ingredients to egg mixture; gently mix until combined.
  5. Heat milk with butter until butter melts. Whisk hot milk into cake batter until smooth.
  6. Pour batter into prepared pan and bake for 30-35 minutes, or until toothpick inserted in center of cake comes out clean.
  7. While cake is baking, combine all frosting ingredients in pan on stove over medium heat. Stir and bring to boil; lower heat and cook for 3-5 minutes, or until mixture is caramelized.
  8. When cake is done baking, pour frosting over top of cake. Place cake in oven under broiler for a few minutes, until frosting is bubbly and slightly browned.
  9. Remove from oven, and let cool in pan on wire rack. Do not cover until cake is completely cool.


You can mix this cake by hand, or you can use an electric mixer.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information
Yield 24 Serving Size 1
Amount Per Serving Calories 231Total Fat 8gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 2gCholesterol 49mgSodium 144mgCarbohydrates 37gFiber 1gSugar 28gProtein 3g

This site uses Akismet to reduce spam. Learn how your comment data is processed.

getting there

Tuesday 8th of October 2019

I don't see a video, but the cake looks yummy, will definitely have to try this!


Tuesday 8th of October 2019

Hmm, that's odd! It's definitely there, although it takes a minute to load.

What browser are you using? That might help me troubleshoot the problem.


Tuesday 8th of October 2019

I’ve had a really similar recipe for decades... can’t remember where I got it. It’s called Lazy Daisy Oatmeal Cake since it uses oatmeal in the frosting rather than coconut. I have a bag of coconut in the pantry though so I think I’ll make this with my daughters this week!

Barb F.

Tuesday 8th of October 2019

Most requested cake in this house, for years now. I've made mine in glass numerous times. It's only broiled for a few quick minutes, and I move it around several times while doing so. I've also made it one day, then the topping the next day, when it will actually be served. I don't like how the topping gets soft the next day, chewy is way better! But even soft, it's still delicious.


Tuesday 8th of October 2019

This sounds great! Also, this made me finally look up what this mysterious thing called "broiling" is. Turns out, it's simply what we call grilling. I can do that :-)


Tuesday 8th of October 2019

Oh, that's so interesting! I had no idea it had a different name.

For us, grilling is what you do outside on a charcoal or gas fire.


Monday 7th of October 2019

Wow! I can't get over the amount of sugar in this recipe, and then "sweetened" coconut to boot! It would seem to me that reducing the sugar in the cake batter by at least half would be a good thing, then using unsweetened coconut in the topping and again reducing the brown sugar there... surely one cup would do?

I'll have to give that a shot. As it reads, it just seems a bit too sweet. My usual cake calls for 500 g of flour and 275 g of sugar, just to give you some idea of my shock here...

No doubt vanilla ice cream would help it along nicely, too! :)

Kristina C.

Tuesday 8th of October 2019

I made this cake today with just one cup of sugar in the cake (I always halve sugar amounts in American recipes). It turned out perfect and was still absolutely delicious. I also decreased the frosting to one stick of butter and 2/3 cup brown sugar. Seriously tasty!


Monday 7th of October 2019

Wouldn't reducing the sugar in the cake batter affect the texture? I'm always afraid to mess with stuff like that for fear of ruining the cake.

Since I make cakes so infrequently, I usually just follow the recipe and don't sweat it. But if we had cake all the time, I'd probably rethink that policy!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe