Raspberry Lazy Daisy Cake
Indulge in the effortless charm of a Raspberry Lazy Daisy Cake, a timeless dessert that brings together a moist vanilla base studded with juicy fresh raspberries and a decadent caramelized coconut topping. This recipe is perfect for busy bakers, featuring simple pantry staples like all-purpose flour, butter, and brown sugar paired with a touch of heavy cream for richness. The raspberries add a burst of fruity sweetness, while the broiled topping turns irresistibly golden and crispy in just minutes. Ready in under an hour, this nostalgic treat is ideal for weeknight indulgence or casual gatherings. Serve it warm or at room temperature for a truly delightful slice that’s as easy to make as it is delicious. Perfect for dessert lovers searching for a quick, crowd-pleasing cake recipe!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons salt
- 0.5 cups unsalted butter (softened)
- 1 cups granulated sugar
- 2 large eggs
- 1.5 teaspoons vanilla extract
- 0.5 cups whole milk
- 0.75 cups fresh raspberries
- 0.5 cups brown sugar
- 0.75 cups shredded coconut (unsweetened)
- 0.25 cups heavy cream
- 2 tablespoons unsalted butter (melted)
Instructions
Preheat your oven to 350°F (175°C) and grease an 8-inch square baking pan or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
Using a hand mixer or stand mixer, cream the softened butter and granulated sugar together in a large bowl until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract.
Gradually add the dry ingredients to the creamed mixture in three batches, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
Gently fold the fresh raspberries into the batter, ensuring they’re evenly distributed without crushing them.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
While the cake is baking, prepare the topping. In a bowl, combine the brown sugar, shredded coconut, heavy cream, and melted butter. Stir until well combined.
Once the cake is done baking, remove it from the oven and set it aside for 5 minutes. Then spread the topping evenly over the cake.
Turn on the broiler in your oven. Place the cake under the broiler for 2-3 minutes, or until the topping is golden brown and bubbling. Watch carefully to avoid burning.
Allow the cake to cool for at least 15 minutes before slicing and serving. Enjoy your Raspberry Lazy Daisy Cake!
Nutrition Facts
Calories |
3173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.1 g | 272% | |
| Saturated Fat | 143.9 g | 720% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 767 mg | 256% | |
| Sodium | 953 mg | 41% | |
| Total Carbohydrate | 315.4 g | 115% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 285.6 g | ||
| Protein | 24.7 g | 49% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 334 mg | 26% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 922 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
