Dad’s Lazy Daisy Birthday Layer Cake


photo 5

After the unexpected success of the Lazy Daisy Cake, I decided to try the layer-cake version my grandma sent me for my dad’s 65th birthday cake. I remember he once mentioned how much he likes the Lazy Daisy Cake. I knew after last year’s flop, any cake would be an improvement. But this layer cake hit it out of the ballpark.

I baked the cake in two 8-inch round layer pans and cut the layers in half. Instead of frosting both the tops and sides of the layers, I decided to leave the sides unfrosted. It gave the cake the appearance of a German “vanilla” cake. Because I didn’t frost the sides, the layers of frosting were monstrously thick. The cake itself is moist. But the frosting contributes to the moistness. If you like coconut, you should try this cake.

cake ingredients.

  • 6 eggs
  • 3 c. sugar
  • 3 tsp. vanilla
  • 3 c. flour
  • 1/2 tsp. baking soda
  • 3/4 tsp. salt
  • 3 T. butter, melted
  • 1 1/2 c. buttermilk

frosting ingredients.

  • 1 c. butter, browned
  • 2 c. brown sugar
  • 1/2 tsp. salt
  • 1 c. sour cream
  • 5 c. flaked coconut

directions.

  1. Preheat oven to 375 degrees.
  2. In a large bowl, beat the eggs well. Add the sugar and vanilla and beat again.
  3. In a separate bowl mix the flour with the baking soda and salt. Mix the melted butter with the buttermilk. Pour the buttermilk-butter mixture into the egg mixture in a slow stream, beating as you go. Then, slowly add the flour mixture; beat until smooth.
  4. Generously grease and flour two eight-inch layer pans. Divide the batter between the two pans. Bake until risen, golden brown and springy to the touch, about 40 to 50 minutes. Remove from oven, let cool 1 to 2 minutes and then turn out onto a cooling rack. While layers are cooling, prepare the frosting.

photo 1

frosting directions.

  1. Melt the butter in a pan over medium-low heat until it bubbles and browns. Pour into the bowl of a stand mixer and beat with the brown sugar. Add the sour cream and salt and beat again. Once creamy, put the mixer on low and mix in the coconut flakes. Slice the cake layers in half using a serrated knife or other mechanism so that you have four equal layers.
  2. Preheat oven to broil, placing the oven rack low enough to accommodate the cake. Place the cake layers on baking pans and frost the tops. photo 2
  3. Place the cake layers in the oven for 2 to 4 minutes. Frosting will start to bubble and seethe, then it will brown and caramelize.photo 3
  4. Carefully remove and let cool slightly before assembling. Let cool completely before eating.

photo 4

For some reason my sister prompted my dad to do the cutting of the cake. He asked me for handling instructions. He said he wanted triangular pieces instead of flat pieces so I advised him to cut the cake into quarters to start (or cut out a quarter of the cake). What I meant was, cut a quarter of the cake and then cut that quarter into smaller pieces. He did that. Sorta. He divided the entire quarter of the cake into three monstrous pieces. When I asked him why he cut such big pieces he said, Well you told me to cut the cake into quarters. I guess I need to be more specific in my instructions.photo 6

photo 7

Recipe rating: 

1 Comment

  1. Reblogged this on Le Food Snob and commented:

    I made this cake again this weekend as my backup to the vegan cake I brought to Anika’s party. I thought this cake deserved a reblog because a) it’s so freaking delicious and b) I perfected the recipe! This time I frosted the entire cake and then broiled the top (as opposed to only frosting in between the layers). This sealed the deal. I brought the cake in today to work and my coworker, who can be a bit of a dessert snob (and rightfully so), crowned it the best cake I’ve ever made.

    Like

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