Have you ever heard of a Lazy daisy cake? If you haven't you are missing out and here is a delectable dairy-free and egg-free version that I guarantee you will want to make on repeat.
Until recently I'd never heard of a Lazy Daisy cake, but when I saw reference to it on a New York Times Food email I just had to find out more. Who wouldn't want to make a cake with such a cute name?
It turns out Lazy Daisy Cake is a retro vanilla cake with a wonderful caramelised coconut topping; now that does sound good doesn't it? On further research it is sometimes called Lazy-Dazy cake as a reference to how quick and easy it is to make. It's ease is somewhat akin to the ever popular Wacky cake, although this one isn't usually egg-free. It seems to have been popular in the US in the 1930s and often featured in community cookbooks that were popular at the time.
Well it may be old fashioned but it certainly isn't lacking in flavour. I really can't see why this isn't a well known favourite all over the globe! The light sponge is beautifully enhanced by the caramelised coconut that initially forms a crisp topping that then softens to a gooey coconut caramel the next day. I would say this cake is one that is best eaten on day 1 or 2, but since it would make a fabulous dessert with or without custard, I'm sure you won't have many leftovers!
To make a friendly Lazy Daisy Cake i've used a light and fluffy egg-free and dairy-free coconut sponge as the base. I wanted to add some coconut to the cake as well as the topping, just to make sure my cake packs a real coconut punch.
I know that nut-free desiccated coconut can be tricky to find, but I always use the organic desiccated coconut from Coconut Merchant that is free from any nut traces but also ethical and organic too. Although Coconut Merchant gift me their products I would still happily buy them if I needed to!
Lazy Daisy Cake - Caramelised Coconut Cake
dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan
- 150 g self-raising flour
- 35 g desiccated coconut
- 1 tbsp custard powder or cornflour
- 110 g caster sugar
- 3/4 tsp bicarbonate of soda
- pinch of salt
- 150 ml dairy-free milk
- 1 tbsp dairy-free yoghurt
- 50 g dairy-free margarine melted
- For the topping:
- 40 g soft brown sugar
- 30 g dairy-free butter
- 1 tbsp dairy-free cream
- 30 g desiccated coconut
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Preheat the oven to 180℃. Line a 18 or 20cm cake tin with parchment
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Start by placing the coconut for the topping onto a baking tray and toast in the oven for 5 minutes until golden, then set aside
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In a large bowl, mix together the self-raising flour, custard powder, (untoasted) desiccated coconut, caster sugar, bicarbonate of soda and salt.
- In a separate bowl, combine the milk, melted margarine, and yoghurt.
- Pour the wet ingredients into the dry and combine to form a smooth batter. Pour straight into the lined tin and level off.
- Place into the hot oven and bake for 20 minutes until the cake has risen and turned golden. Check it is cooked through by testing with a skewer and if it comes out clean the cake is cooked.
- Cool on a wire rack
- To make the topping:
- Place the sugar, butter and cream in a small saucepan and bring to the boil
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Take off the heat and stir in the toasted coconut
- Spread over the top of the cake and place under a preheated grill until bubbling all over
- Leave to fully cool and set before slicing
Toasting the coconut is optional but it does give that lovely toasty coconut flavour.
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