Simply Homemade: Lazy Dazy Cake

This week’s post is for my dad since he’s the man of the hour who celebrated his birthday earlier this week. Me posting this recipe is a true testament to how loved he is because that love had to outdo my extreme dislike for the star ingredient of this cake…coconut. Don’t get me wrong here, I want to love coconut..I really do! But there is just something about the texture that rubs me the wrong way when a dish has too much coconut. Girl Scout caramel delight cookies with a sprinkling of coconut on top? Put me down for a couple boxes! Perfectly delicious cake with a heaping layer of coconut glaze on top? Can’t handle it even as bad as I want to. I always thought I would outgrow this but, unfortunately, my taste buds have not succeeded thus far. I have many genetic traits that I can thank my dad for but he apparently chose to skip the coconut-loving-gene when I came around. Hopefully genetics was kinder to you and the picture makes your taste buds water for some sweet satisfaction!

Turns out, my dad’s mom made this cake and called it Lazy Dazy Cake and my mom’s mom made it too only she called it Bird’s Nest Cake. Regardless of the name, it was apparently a favored cake back in the day. It only needs a few staple ingredients and it was always a hit with people because the coconut glaze was the ‘cherry on top’ and just that little bit unexpected and different. Speaking of unexpected, this year for my dad’s birthday, I “supervised” two of my baking-inclined sisters and took pictures while they concocted this year’s birthday dessert. It brought back so many fun memories for all of us. We would always have my dad pick a dessert on his birthday morning or we’d choose to surprise him. Then he’d inevitably disappear to go work outside on/around the farm all day. What a way to celebrate your birthday, huh? Such is the life of a farmer…it’s not for the faint of heart! By the time he would finally come inside for dinner we would have his dessert ready and waiting for him. Unfortunately for us, dad never truly mastered the patience factor and usually found a way to figure out what we were making midway through the day. It never stopped us from trying to wow him though!

From this lazy dazy cake to balls of joy (Christmas candy made by my family and named by my laughter-loving dad) to German chocolate cake and every dessert in between, Dad is a coconut lover and has a sweet tooth through and through. Luckily for him, I am equally happy to forego my taste testing of all coconut based treats so he can have an extra serving 😉 Such a good daughter, aren’t I? Seriously though, I hope you share the birthday boy’s love of coconut because this recipe really is a fantastic one and not seen all that commonly anymore. Also, I promise to continue sharing the others of his favorite coconut themed recipes even though I’ll have to rely on him for taste testing and we’ll all have to take his word for it on the deliciousness factor. So please try this recipe out the next time you’ve got a coconut craving and be sure to cut the first piece as a circle out of the middle in honor of the birthday boy and his comedic cutting tendencies!

Lazy Dazy Cake

  • Servings: Approximately 15
  • Print

This vanilla spongecake is topped with a coconut glaze that's caramlized to perfection!


-4 eggs

-2 cups white sugar

-2 cups flour

-2 teaspoons baking powder

-1/2 teaspoon salt

-2 teaspoons vanilla extract

-3 tablespoons butter

-1 cup milk

-1 cup brown sugar

-1 1/2 cups sweetened flaked coconut

-7 tablespoons butter

-4 tablespoons milk

-Vanilla ice cream (to serve with cake)


1) Preheat oven to 350 degrees. Spray 9×13 pan and set aside.

2) In large bowl or kitchenaid bowl, beat eggs for 4 minutes on high.

3) Add sugar to eggs and continue beating until fluffy (about another 3 minutes).

4) Add flour, baking powder, salt, and vanilla to sugar and egg mixture and mix on low to combine.

5) In small bowl, combine 3 tablespoons butter and 1 cup milk and heat until boiling (about 3 minutes in a microwave).

6) Add milk mixture to large bowl of batter mixture and mix until combined.

7) Pour batter into the 9×13 pan and bake at 350 degrees for approximately 40 minutes, checking occasionally by poking with a toothpick until it comes out clean.

8) After cake has been in the oven for about 30 minutes, start putting the glaze together by combining the brown sugar, coconut, 7 tablespoons butter, and 4 tablespoon milk into a small saucepan.

9) Heat saucepan on medium heat and stir until butter is melted and mixture is smooth.

10) Remove cake from the oven and make sure oven is set to broil.

11) Pour glaze over the top of the cake and put in oven to broil for approx 3-4 minutes until glaze is caramelized and some of the coconut is light brown.

12) Cool and serve with vanilla ice cream!

Staple pantry ingredients..check!
Mix it…mix it REAL good!
Fluffy and airy is the key to this cake batter.
Pouring in the yum!
Check out this glaze before it’s popped into the oven! I don’t even like coconut and I want to swipe a taste!!!
Final product…all that’s missing is a triangle cut out of the middle with a candle on top!

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