Lazy Daisy Cake

Yield

1 8-inch cake

15

25

1 cup: all-purpose flour

1 tablespoon: baking powder

1/4 teaspoon: salt

:  

1/2 cup: skim milk

1 tablespoon: butter

1 teaspoon: vanilla extract

:  

2: eggs

1 cup: white sugar

:  

6 tablespoons: softened butter

10 tablespoons: brown sugar

1 cup: flaked coconut

1/4 cup: heavy cream

Preheat an oven to 350 degrees F (175 degrees C). Whisk together the flour, baking powder, and salt; set aside. Grease and flour an 8-inch cake pan.

Combine the milk, 1 tablespoon butter, and vanilla extract in a small saucepan. Bring to a boil over medium-high heat, then remove from the heat and set aside. Beat the eggs in a mixing bowl with a hand mixer until smooth. Slowly pour in the white sugar while beating on high speed. Stir in the flour mixture until a few large lumps of flour remain, then pour in the warm milk mixture, and continue stirring until smooth. Pour into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Stir 6 tablespoons butter, brown sugar, coconut, and cream together in a bowl until evenly mixed. Spread over the cooled cake to serve.

Calories: 401 kcal

Carbohydrates: 60 g

Cholesterol: 90 mg

Fat: 16.8 g

Fiber: 1.3 g

Protein: 4.3 g

Sodium: 385 mg