Lazy Daisy Cake by Chef Bari

Lazy Daisy Cake by Chef Bari 

With the Lazy Daisy Cake, you will see in my photos that I divided the recipe, so I could give my daughter a pan also. 

Instructions: 

Preheat oven at 350 degrees F 

Get your pan ready - Oil spray a 9x9 pan and set to the side.

Cake Ingredients: 

Dry ingredients 

2 cups flour

2 teaspoons baking powder

1/4 teaspoon salt

Mix all dry ingredients together in a separate bowl. It also good to sift your flour. 

Wet ingredients 

4 eggs 

2 cups sugar

2 teaspoon vanilla 

1 cup milk

2 tablespoons of butter

Method: 

In your favourite mixer, add 4 eggs and mix. 

Add 2 cups of sugar and 2 teaspoons of vanilla. Mix until a nice creamy mixture. 

In a 4 cup measure add 2 tablespoons of butter and 1 cup of milk. Place in microwave for 1 minute or until butter is melted.

Now alter with the flour mixture and then the milk mixture, with the flour mixture at the end.

Let your mixture rest for five minutes and then pour into your pan or pans. 

Bake at 350 degrees F for 30 minutes.

While your waiting, prepare the topping - 

COCONUT BROWN SUGAR TOPPING

Ingredients: 

1/2 cup brown sugar

1/2 cup melted butter

1/2 can of sweet condensed milk ( eagle brand ) 

2 cups shredded coconut 

Method: 

In a bowl, add melted butter and brown sugar. Mix throughout with wooden spoon. 

Add condensed milk and shredded coconut and mix well. 

When the cake is done, let rest for 5 minutes until you begin to spread on the coconut brown sugar topping. Spread evenly on top of the cake.  Now place back in the oven with just the broiler on.  Let cook for 4 minutes. Be careful, because the last minutes brown fast. Watch to make sure it doesn't burn.  

In other words, keep your eye on it. 

Voilà!  You have just made the easy Lazy Daisy White Cake by Chef Bari.

TIP : The white cake recipe above can be used for birthday cakes as well.  

Please support my efforts by buying my cookbook, " Canadian Recipes of the Great White North by Chef Bari" - the one and only Great Canadian Cookbook. 

By Chef Bari