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!
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Hot Milk Cake with Broiled Coconut Frosting + VIDEO (Lazy Daisy Cake)
- 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
- 1 teaspoon vanilla
- 1/4 cup brown sugar
- 1/4 cup melted butter
- 2 tablespoons cream
- 1 3/4 cup sweetened shredded coconut
- 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.
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