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Coconut Topped Lazy Daisy Cake

Coconut Topped Lazy Daisy Cake

  • Author: Lina
  • Total Time: 50-55 minutes
  • Yield: 8-10 servings 1x
  • Diet: Gluten Free (with flour substitution)

Description

The Coconut Topped Lazy Daisy Cake is a moist and tender dessert featuring a light cake base crowned with a crunchy, caramelized shredded coconut topping. With its beautiful daisy-inspired presentation and tropical flair, this easy-to-make cake is perfect for any occasion, from casual gatherings to festive celebrations. It’s simple enough for beginners yet impressive in flavor and texture, offering a delightful balance of sweetness and a unique crunch.

Ingredients

Scale

Cake Batter

  • 1 ½ cups all-purpose flour
  • 1 ½ tsp baking powder
  • ¾ cup granulated sugar
  • ½ cup unsalted butter, softened (at room temperature)
  • 2 large eggs (at room temperature)
  • 1 tsp vanilla extract
  • ½ cup milk (room temperature)

Coconut Topping

  • ¾ cup shredded coconut (freshly shredded preferred)
  • ⅓ cup brown sugar

Instructions

  1. Prepare Your Ingredients and Oven: Preheat your oven to 350°F (175°C). Grease and flour your baking pan or line it with parchment paper to prevent sticking. Make sure your butter and eggs are at room temperature for easier mixing. Measure and set aside all ingredients.
  2. Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour and baking powder to evenly distribute the rising agent for a perfect rise.
  3. Cream Butter and Sugar: In a large bowl, beat the unsalted butter and granulated sugar until light and fluffy. This incorporates air into the batter for a tender crumb.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then mix in the vanilla extract to enhance flavor depth.
  5. Combine Wet and Dry Ingredients: Alternately add the dry flour mixture and milk to the butter mixture, beginning and ending with the flour. Mix gently just until combined to avoid overworking the batter.
  6. Prepare the Coconut Topping: In a small bowl, combine shredded coconut and brown sugar. Pour the batter into the prepared pan, then sprinkle the coconut topping mixture evenly over the surface to create the signature crunchy topping.
  7. Bake: Bake the cake for 35-40 minutes or until a toothpick inserted into the center comes out clean and the coconut topping turns golden brown and crisp.
  8. Cool and Serve: Allow the cake to cool in the pan for at least 15 minutes, then transfer it to a wire rack to cool completely. Cooling helps the topping set beautifully before slicing and serving.

Notes

  • Use butter and eggs at room temperature for smoother mixing and better texture.
  • Spread the coconut topping evenly to ensure every slice has a perfect crunchy layer.
  • Check the cake a few minutes before the minimum baking time to avoid overbaking the coconut topping.
  • Freshly shredded coconut adds more flavor and chewiness than dried coconut.
  • Line your baking pan with parchment paper for easy cleanup and non-stick results.
  • Prep Time: 15 minutes
  • Cook Time: 35-40 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/10 of cake)
  • Calories: 280 kcal
  • Sugar: 22 g
  • Sodium: 130 mg
  • Fat: 14 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 32 g
  • Fiber: 1 g
  • Protein: 3 g
  • Cholesterol: 60 mg

Keywords: coconut cake, lazy daisy cake, coconut topping, tropical dessert, easy cake recipe, beginner baking, moist cake

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