VERONICA HINKE
author • speaker • journalist • coach
Recipes & Food Styling
Peach Lazy Daisy Cake

Peach Lazy Daisy Cake
Lazy Daisy Cake
Grandma Elaine Hinke
1 eggs
1 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
1 cup all-purpose flour
1 teaspoon baking powder
½ cup milk
1 teaspoon butter
Topping:
½ cup coconut (I use sweetened, shredded)
3 teaspoons milk
3 teaspoons butter
5 teaspoons brown sugar
Beat eggs. Add sugar to eggs and beat. Beat in salt and vanilla. Add flour and baking powder. Scald milk and butter, and add to batter. Pour into (generously buttered) 8- or 9-inch cake pan and bake half an hour at 350 degrees.
While cake is baking, mix all topping ingredients in a bowl. When cake is done*, remove from oven and spread topping over warm cake. Return to oven and continue baking for about 3 minutes, until topping is light brown, watching carefully so topping doesn’t get too brown.
*Cake is done if toothpick comes out of center clean.


