Lazy Daisy Cake

32 mins
Serves 1
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Directions

  1. 1Mix 225g of granulated sugar and 3 large eggs for about 5 minutes using a hand mixer or stand mixer.
  2. 2Mix 225g of granulated sugar and 3 large eggs for about 5 minutes using a hand mixer or stand mixer.
  3. 3Mix 225g of granulated sugar and 3 large eggs for about 5 minutes using a hand mixer or stand mixer.
  4. 4Add the seeds from a vanilla bean to the egg and sugar mixture.
  5. 5Add the seeds from a vanilla bean to the egg and sugar mixture.
  6. 6Add the seeds from a vanilla bean to the egg and sugar mixture.
  7. 7Sieve in 225g of plain flour, 1.5 tsp of baking powder, and a pinch of salt.
  8. 8Sieve in 225g of plain flour, 1.5 tsp of baking powder, and a pinch of salt.
  9. 9Sieve in 225g of plain flour, 1.5 tsp of baking powder, and a pinch of salt.
  10. 10Gently incorporate the dry ingredients until just combined.
  11. 11Gently incorporate the dry ingredients until just combined.
  12. 12Gently incorporate the dry ingredients until just combined.
  13. 13Add 150ml of room temperature milk and 50g of melted butter.
  14. 14Add 150ml of room temperature milk and 50g of melted butter.
  15. 15Add 150ml of room temperature milk and 50g of melted butter.
  16. 16Bake the cake in a tin lined with parchment (20x30x5cm) at 180°C in a conventional oven for 25-27 minutes, or until firm in the center.
  17. 17Bake the cake in a tin lined with parchment (20x30x5cm) at 180°C in a conventional oven for 25-27 minutes, or until firm in the center.
  18. 18Bake the cake in a tin lined with parchment (20x30x5cm) at 180°C in a conventional oven for 25-27 minutes, or until firm in the center.
  19. 19For the topping, combine 225g soft dark brown sugar, 135g of butter, and 100ml of milk, and bring to a soft simmer until melted and combined.
  20. 20For the topping, combine 225g soft dark brown sugar, 135g of butter, and 100ml of milk, and bring to a soft simmer until melted and combined.
  21. 21For the topping, combine 225g soft dark brown sugar, 135g of butter, and 100ml of milk, and bring to a soft simmer until melted and combined.
  22. 22Add 150g of desiccated coconut to the topping mixture and bring it to a soft simmer until it starts to bubble away.
  23. 23Add 150g of desiccated coconut to the topping mixture and bring it to a soft simmer until it starts to bubble away.
  24. 24Add 150g of desiccated coconut to the topping mixture and bring it to a soft simmer until it starts to bubble away.
  25. 25Preheat the oven to 220°C.
  26. 26Preheat the oven to 220°C.
  27. 27Preheat the oven to 220°C.
  28. 28Apply the topping on top of the baked cake.
  29. 29Apply the topping on top of the baked cake.
  30. 30Apply the topping on top of the baked cake.
  31. 31Bake the cake with the topping for approximately 5 minutes at 220°C.
  32. 32Bake the cake with the topping for approximately 5 minutes at 220°C.
  33. 33Bake the cake with the topping for approximately 5 minutes at 220°C.

Ingredients

  • 225 g granulated sugar
  • 225 g granulated sugar
  • 225 g granulated sugar
  • 3 large eggs
  • 3 large eggs
  • 3 large eggs
  • 1 seeds from a vanilla bean
  • 1 seeds from a vanilla bean
  • 1 seeds from a vanilla bean
  • 225 g plain flour
  • 225 g plain flour
  • 225 g plain flour
  • 1.5 tsp baking powder
  • 1.5 tsp baking powder
  • 1.5 tsp baking powder
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 150 ml milk
  • 150 ml milk
  • 150 ml milk
  • 50 g melted butter
  • 50 g melted butter
  • 50 g melted butter
  • 225 g soft dark brown sugar
  • 225 g soft dark brown sugar
  • 225 g soft dark brown sugar
  • 135 g salted butter
  • 135 g salted butter
  • 135 g salted butter
  • 100 ml milk
  • 100 ml milk
  • 100 ml milk
  • 150 g desiccated coconut
  • 150 g desiccated coconut
  • 150 g desiccated coconut

Equipment

hand mixerstand mixerbowltinparchment paper

Tips

  • Gently incorporate dry ingredients.
  • Make the topping a few minutes before the cake is baked.