Lazy daisy cake is the vintage coconut-topped cake of church suppers and bake sales — a tender vanilla crumb under a broiled honey-coconut icing that bubbles and caramelises. Warm coconut milk keeps the batter light while the topping toasts in minutes. Nine squares of pure nostalgia, made grain-free.
SERVES 9
Ingredients
Cake
1 cup (240 ml) almond flour
1 teaspoon (5 ml) baking powder
¼ teaspoon salt
½ cup coconut milk
2 tablespoons (30 ml) coconut oil
½ teaspoon vanilla extract
2 large eggs, room temperature
1 cup (240 ml) palm sugar
Coconut oil for greasing foil
Broiled Icing
½ cup honey
2 tablespoons (30 ml) coconut oil, melted and cooled
4 tablespoons (60 ml) coconut milk
1 cup (240 ml) unsweetened shredded coconut
Preparation
1.В В Adjust an oven rack to the middle position and preheat the oven to 350°F (180°C). Line an eight-inch square baking pan with a foil sling. Make a foil sling for an eight-inch square baking pan by folding two long sheets of aluminum foil so each is eight inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Grease foil.
2.В В Whisk the flour, baking powder, and salt together in a large bowl.
3.В В Heat the coconut milk, coconut oil, and vanilla together in a medium saucepan over medium heat until the coconut oil melts. Remove from heat and cover to keep warm.
4.В В In a large bowl, beat the eggs and palm sugar together with an electric mixer on medium-high speed until thick. Reduce the mixer speed to low and beat in one-third of the flour mixture, followed by half of the coconut milk mixture. Repeat with half of the remaining flour mixture, and then the remaining coconut milk mixture. Lastly, beat in the remaining flour mixture until just incorporated.
5.В В Scrape the batter into the prepared pan, smooth the top, and gently tap the pan on the counter to settle the batter. Bake the cake until a toothpick inserted in the center comes out with a few moist crumbs attached (30 to 35 minutes), rotating the pan halfway through baking. Cool slightly in the pan for about 10 minutes.
6.В В While the cake is cooling, adjust the oven rack to be about nine inches from the broiler element and heat the broiler. In a medium bowl, whisk the honey, melted coconut oil, and coconut milk together, then stir in the coconut. Spread the mixture evenly over the still-warm cake and broil until the topping is bubbling and golden (3 to 5 minutes), checking often to ensure the icing is not burning.
7.В В Let the cake cool slightly in the pan (about 30 minutes). If desired, remove the cake from the pan using the foil before serving.
Pro Tips
- Heat the coconut milk, oil, and vanilla together and keep it warm — warm liquid blends into the batter smoothly and gives the cake its fine, even crumb.
- Beat the eggs and palm sugar until thick before anything else goes in. That aeration is the only lift this cake gets, so don't rush it.
- Spread the honey-coconut topping over the still-warm cake and broil just until bubbling and golden — three to five minutes, watching constantly.
- Add the flour in thirds alternating with the coconut milk mixture. That order keeps the batter emulsified and the crumb tender.
Frequently Asked Questions
Can I make lazy daisy cake without a broiler?
Bake the topping at 400°F for five to eight minutes instead. It caramelises a little less dramatically but still toasts beautifully.
What kind of coconut should I use?
Unsweetened shredded coconut — the honey in the topping brings all the sweetness the cake needs. Sweetened coconut makes it cloying.
How do I store it?
Airtight at room temperature for two days. The broiled topping keeps the cake moist, so it holds up better than most plain cakes.
Can I bake it in a different pan?
An eight-inch square is ideal for the topping's ratio. A round pan works; just watch the bake time and check the centre early.
Recipe Card
Ingredients
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