This lazy daisy vintage sponge cake recipe comes together quickly when you want something sweet that doesn't take much effort during the lazy days of summer. With simple pantry staples, this cake bakes up light and tender, with a buttery, sweet, crunchy topping!
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 0.25 teaspoons salt
- 0.5 cups skim milk
- 7 tablespoons unsalted butter , softened
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup white sugar
- 1 cup flaked coconut
- 10 tablespoons brown sugar
- 0.25 cups heavy cream
Instructions
-
1
Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour one 8-inch cake pan.
-
2
Whisk flour, baking powder, and salt together; set aside.
-
3
Combine milk, 1 tablespoon butter, and vanilla extract in a small saucepan; bring to a boil over medium-high heat. Remove from heat; set aside.
-
4
Beat eggs in a bowl with a hand mixer until light yellow; slowly beat in white sugar on high speed. Stir in flour mixture until only a few large lumps of flour remain. Stir in warm milk mixture, continue stirring until smooth; pour into the prepared pan.
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5
Bake in the preheated oven until a toothpick inserted into center comes out clean, about 25 to 30 minutes. Cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
-
6
Combine remaining 6 tablespoons butter, coconut, brown sugar, and cream in a bowl until evenly mixed.
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7
Spread over cooled cake.
Nutrition Facts
Per serving
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