This Hot Milk Cake with Broiled Coconut Frosting — also known as a Lazy Daisy Cake — is a super moist vanilla cake covered in a crunchy, toasted coconut topping. It’s one of my favorite cakes of all time! Includes a step by step recipe video.
It’s funny to me because I know my share of people who don’t enjoy coconut, but I just can’t understand it. Some of my favorite treats are loaded with coconut: Coconut Cream Pie Ice Cream, this Coconut Date Pudding Cake (excuse the terrible photos!) or this Gluten-Free Coconut Cake with Cream Cheese Frosting.
I guess I can see why some people wouldn’t enjoy it shredded and straight out of the bag (I don’t particularly either), but perfectly toasted coconut is like candy to me. There’s not much better than that!
There is an ice cream place we frequent in the summertime here that has a toasted coconut cone dip, and it is an obsession of mine that lasts all summer long. If they didn’t close in the winter, you better believe I’d be there all winter long as well!
Every once in a while I think maybe I should break out of my comfort zone and experiment, maybe go for the Birthday Cake cone dip or Blue Raspberry (<– probably my second favorite!), but in the end, the coconut usually wins. There is just nothing else like it!
This Hot Milk Cake is a recipe I’d enjoyed many, many times growing up — it’s so simple to throw together and it’s always a hit! I dug out the recipe from the cookbook my Grandma gave me (just like I did with this Hot Fudge Sundae Cake, Sour Cream Cookies, and Double Chocolate Oatmeal Cookies) to make when we were having company one night, and I knew I had to share it here! I know it’s not that original, but it’s just SO good that I want it to have a place here on TRR as well.
Tips and Tricks for this Hot Milk Cake Recipe:
- I increased the topping from my Grandma’s recipe because it is my favorite part! If you’re looking to cut it back, half should be just enough for a light coating on top. I also doubled the recipe to fit a 9×13″ pan (because more cake), but it can easily be halved to fit an 8×8″ pan.
- You don’t want to boil your milk, but you want it hot and you want the butter totally melted. Keep an eye on it in the microwave!
- I think this is the most moist (moistest?!?) vanilla cake base you’ll ever eat — that hot milk action is like magic. Feel free to bake it up without the topping and serve however you like!
Hot Milk Cake with Broiled Coconut Frosting + VIDEO (Lazy Daisy Cake)
written by Ashley Fehr
Ingredients
- 4 eggs
- 2 teaspoons vanilla
- 2 cups granulated sugar 400g
- 2 cups all purpose flour 250g
- 2 teaspoons baking powder
- 1 cup milk I use 1%
- 1/4 cup butter
Frosting
- 1 teaspoon vanilla
- 1/4 cup brown sugar
- 1/4 cup melted butter
- 2 tablespoons cream
- 1 3/4 cup sweetened shredded coconut
Instructions
- Preheat oven to 350 degrees F and lightly grease a 9×13″ baking pan.
- In a large bowl, whisk together eggs, vanilla, and sugar until smooth. Stir in flour and baking powder.
- Combine milk and butter in a glass measuring cup or bowl. Heat in the microwave on high in 30 second intervals, just until milk is hot (you don’t want it to boil!) and butter is melted.
- Slowly stir into cake batter. Spread into pan.
- Bake for 22-25 minutes until light golden brown on top — a toothpick should come out clean or with moist crumbs. Turn oven to broil.
- Meanwhile, make the frosting: stir together the vanilla, brown sugar, butter, cream and coconut. Spread evenly over cake immediately after removing from the oven. Broil for 2-3 minutes until golden brown.
- Let cool to room temperature and serve.
Notes
Nutrition Information
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Brenda says
I’ve made this cake for years and whole milk should actually be used. The milk fat makes for a better crumb. But the end product is such a good moist cake. A co-worker requests this cake all the time!
Ashley Fehr says
Sure! You are welcome to do that 🙂 I’ve also made this cake for years, just like this.
Heather says
How do I store this cake after I make it and how long does it last?
Ashley Fehr says
You can store it at room temperature for a couple of days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months
Amanda Wiebe says
This has become my go when I need a quick Sunday faspa dessert! Love it, and I’m baking a bunch of these for our Operation Christmas Child fundraiser sale this weekend!
Ashley Fehr says
Thanks Amanda! It’s one of my favorites too!
Mychell says
Do I have to put cream in it?
Ashley Fehr says
You do, yes 🙂
Amy R says
WOW! This was SO darned GOOD! And about the easiest cake I’ve ever made. I kept thinking I must be leaving something out because it all seemed too simple, but nope! It really IS just that easy. It almost tastes like a cake with a macaroon on top – the best of both worlds! Thank you for such a delightful recipe!
Ashley Fehr says
I’m so glad someone else loves it as much as I do! Thanks for coming back to leave a comment 🙂
Susan Kimmet says
This was one of the first cakes I ever made, but I long since lost the recipe. Thank you!!!
Ashley Fehr says
I hope you enjoy it!
Karen Kerr says
My Mama used to put this on top of spice cake. It was wonderful.
Kim Hoffstatter says
Do you have any adjustments for high altitude? I live a bit over 8,000 ft.
Ashley Fehr says
I have no experience baking at high altitude so I really can’t say, sorry
stewburner -- anyone who is or has been in the Navy will understand this!! says
is this already doubled for a 9×13 pan?
Janet says
Yes it is already doubled except my Mom’s recipe called for 1/2 cup (4 Tbsp) butter and 1/2 teaspoon of salt. Everything else matches. I love this cake. My Mom used to make it for me every year for my birthday. ? Hope this helps you!
Ashley Fehr says
The recipe is made for a 9×13″ pan, yes.
Sarah @Whole and Heavenly Oven says
I LOVE vintage cakes like these! That coconut topping seriously looks to-die-for and oh my gosh, it looks SO moist inside! I’d totally eat this for breakfast with my coffee right now. 🙂
Ashley Fehr says
I definitely could too! Thanks Sarah!
Safaa says
What king of cream was used ?
Ashley Fehr says
Since it’s such a small amount of cream, it won’t really make a difference which kind you use.