1950s Lazy Daisy Cake Bars
1950s Lazy Daisy Cake Bars
Ingredients
For the Cake
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
For the Topping
- 1/2 cup butter
- 1/2 cup brown sugar
- 1/4 cup cream
- 1 cup shredded coconut
Instructions
- 1
Preheat your oven to 350°F (175°C).
⏱️ 10 min•🌡️ 350
- 2
In a medium bowl, combine the 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Whisk these dry ingredients together thoroughly until well combined.
⏱️ 2 min
- 3
In a separate large bowl, add the 1/2 cup of softened butter and 1 cup of granulated sugar. Cream them together using an electric mixer until the mixture is light and fluffy.
⏱️ 3 min
- 4
Add the 1 egg and 1 teaspoon of vanilla extract to the creamed butter and sugar mixture. Mix until all ingredients are well combined.
⏱️ 1 min
- 5
Gradually add half of the whisked dry ingredients to the wet mixture, mixing until just incorporated. Be careful not to overmix.
⏱️ 2 min
- 6
Pour in the 1/2 cup of milk and mix until it is combined with the batter.
⏱️ 1 min
- 7
Add the remaining dry ingredients to the batter and mix until just combined, taking care not to overmix the batter.
⏱️ 1 min
- 8
Pour the cake batter evenly into an 8x8 inch baking pan.
⏱️ 1 min
- 9
Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. While the cake is baking, proceed to prepare the topping.
⏱️ 30 min•🌡️ 350
- 10
While the cake is still warm (preferably just out of the oven), prepare the topping. In a saucepan, melt the 1/2 cup of butter over medium heat.
⏱️ 2 min
- 11
Add the 1/2 cup of brown sugar and 1/4 cup of cream to the melted butter in the saucepan. Bring the mixture to a boil, stirring constantly to prevent scorching.
⏱️ 2 min
- 12
Remove the saucepan from the heat and stir in the 1 cup of shredded coconut. Mix well until all ingredients for the topping are thoroughly combined.
⏱️ 1 min
- 13
Pour the warm topping mixture evenly over the warm cake immediately after it comes out of the oven, spreading it to cover the entire surface.
⏱️ 1 min
- 14
Place the cake back into the oven under the broiler for 2-3 minutes, or until the topping is golden brown and bubbly. Watch it very closely to prevent burning, as broilers can cook quickly.
⏱️ 3 min
- 15
Let the cake cool completely before cutting it into bars and serving. This allows the topping to set properly.
Kitchen Tools
Nutrition Facts (per serving)
1950s Lazy Daisy Cake Bars
For the Cake
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
For the Topping
- 1/2 cup butter
- 1/2 cup brown sugar
- 1/4 cup cream
- 1 cup shredded coconut
Instructions
- 1
Preheat your oven to 350°F (175°C).
⏱️ 10 min•🌡️ 350 - 2
In a medium bowl, combine the 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Whisk these dry ingredients together thoroughly until well combined.
⏱️ 2 min - 3
In a separate large bowl, add the 1/2 cup of softened butter and 1 cup of granulated sugar. Cream them together using an electric mixer until the mixture is light and fluffy.
⏱️ 3 min - 4
Add the 1 egg and 1 teaspoon of vanilla extract to the creamed butter and sugar mixture. Mix until all ingredients are well combined.
⏱️ 1 min - 5
Gradually add half of the whisked dry ingredients to the wet mixture, mixing until just incorporated. Be careful not to overmix.
⏱️ 2 min - 6
Pour in the 1/2 cup of milk and mix until it is combined with the batter.
⏱️ 1 min - 7
Add the remaining dry ingredients to the batter and mix until just combined, taking care not to overmix the batter.
⏱️ 1 min - 8
Pour the cake batter evenly into an 8x8 inch baking pan.
⏱️ 1 min - 9
Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. While the cake is baking, proceed to prepare the topping.
⏱️ 30 min•🌡️ 350 - 10
While the cake is still warm (preferably just out of the oven), prepare the topping. In a saucepan, melt the 1/2 cup of butter over medium heat.
⏱️ 2 min - 11
Add the 1/2 cup of brown sugar and 1/4 cup of cream to the melted butter in the saucepan. Bring the mixture to a boil, stirring constantly to prevent scorching.
⏱️ 2 min - 12
Remove the saucepan from the heat and stir in the 1 cup of shredded coconut. Mix well until all ingredients for the topping are thoroughly combined.
⏱️ 1 min - 13
Pour the warm topping mixture evenly over the warm cake immediately after it comes out of the oven, spreading it to cover the entire surface.
⏱️ 1 min - 14
Place the cake back into the oven under the broiler for 2-3 minutes, or until the topping is golden brown and bubbly. Watch it very closely to prevent burning, as broilers can cook quickly.
⏱️ 3 min - 15
Let the cake cool completely before cutting it into bars and serving. This allows the topping to set properly.