by Jerome Espinosa Baladad

Created on: August 27, 2010   Last Updated: October 05, 2010

Lazy Daisy Cake

During email exchanges with one of his cousins (who goes by the name “Nday” in one of her social networking profiles) now based with her family in the West Coast of Canada, this writer asked her to share a recipe that she’s been regularly using. This writer was looking forward to receiving a recipe that’s really fast and easy to make, without the usual complex cooking procedures to follow. As this writer’s cousin loves to cook, and likes to shares tips on her recipes, in addition to giving feedback on this writer’s recipes posted online, she went into a dash to search for the most appropriate recipes from her files. Voila! After a few more exchanges between the two, the recipe was sent to this writer who, then, tested it quickly - the recipe actually has other versions online with the same name (

Lazy Daisy Cake). 

While trying the recipe, this writer revised part of the recipe to suit what he's got in his own pantry. This, in turn, made the recipe more do-able on his side. Now, the cousin expressed her hope that the recipe will lead her to putting up some kind of a profitable business, as she has experienced having been asked more often to bake this cake in her own network of relatives and friends. Thus, she's saying it's one of her “bestsellers.” And she adds “you can bake this one, even when you're feeling blue or dizzy on a day that is sunny or drizzly (smiles!).”

The procedures have two parts:
CAKE MIXTURE:
1 cup white sugar
2 eggs
1 cup flour (any kind of flour will do)
1 tablespoon of baking powder
1 teaspoon of vanilla
1/4 teaspoon of salt
*1 tablespoon of margarine (use butter, if you prefer this, or if this is what’s ready and available)
*1/2 cup of milk (for easy mixing, warm the milk and margarine - or the butter, before adding into the cake mixture)

1)    Set oven at 350 degrees.
2)    Mix all the ingredients together. Lightly grease bottom of the pan you're using before pouring into it the batter.

3)    Bake for at least 20 minutes or until done – use the “toothpick technique” to check if it’s done (if the toothpick comes clean when inserted in the center, then it’s done).
4)    Take out the cake from the oven. Set aside, and let it cool in the meantime, as you prepare the second half of the procedures for the topping.

TOPPING:
1 cup brown sugar
1 cup of shredded coconut meat (from your favorite Asian food supplier)
*3 tablespoons of margarine (or butter, if you prefer this)
*3 tablespoons of milk or low-fat milk (it doesn't matter which type of milk you have in your refrigerator) – it’s best if you warm the milk and margarine – or butter – first, so they’re easier to mix with the other ingredients for this cake’s Topping

1)    Whisk all ingredients together for a minute or two.
2)    Using a spatula or a bread knife, spread the Topping on the baked cake.
3)    Put back the cake, now with topping, in the oven. Quick-bake it.
4)    Watch closely this baking part, as the topping only has to be browned – this will take no longer than 10 minutes, or else, the topping will turn deep dark brown, or sloppy looking. If such case happens, it’s not actually bad, as the cake will still taste great!
5)    Turn off the oven, take out the cake, and start sharing.

This easy-to-prepare cake makes a nice gift to your family, friends, neighbors, and others. The cake’s good for sharing over coffee with 4 people.

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