Lazy Daisy Cake
A light, springy hot milk sponge cake with a delicious caramelly, coconutty topping. Perfect for a mid afternoon snake with a cup of tea or a cold glass of milk.
Ingredients
Sponge
- 2 large eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour
- ½ tsp salt
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 tbsp butter
- ½ cup milk
Topping
- 5 tbsp light brown sugar
- 3 tbsp butter
- 2 tbsp whipping cream
- ½ cup coconut
Instructions
- In a small saucepan heat butter and milk until the butter is melted and steam starts to rise from the pot. Set aside to cool.
- Sift flour with salt and baking powder in a small bowl or whisk thoroughly.
- In a large bowl beat eggs adding the sugar gradually until the mixture reaches the ribbon stage. It should increase in volume, thicken and lighten in colour.
- Add the flour mixture to the eggs and gently beat until incorporated on low speed.
- Combine the vanilla extract to the butter and milk mixture before adding it to the batter and beating it on low speed until incorporated.
- Bake in a prepared 8 inch square pan at 350°F for 20-30 minutes. When a toothpick or cake tester comes out clean remove from oven. Leave the oven on.
- In a small saucepan bring the topping ingredients to a boil for 30 seconds over medium heat.
- Spread the topping evenly on the cake, cook in oven until the icing bubbles and browns for approximately 10 mins.
- If necessary you can turn on the broiler to brown the icing further.
- Allow the cake to cool completely before cutting or removing.