Coconut Crumb Top Cake is also known as lazy daisy Cake. They say even when you are very lazy to bake; this cake can be baked with least amount of effort and you can relish a treat with a cup of tea around daisies in you garden.

The cake has an incredibly light texture and the coconut crumb top gives it a wonderful contrast to the cake when we bite into it. This is one of my personal favourite tea cakes. My coffee gets better when I have a slice of coconut crumb cake along.

I have made this particular cake many times before; but never posted it on the blog. But I always wanted to share this recipe with you. So here we go….

If you are a coconut lover; this one is for you. I am a fan when it comes to coconut desserts. I have this weakness for coconut since childhood. My nani till today will get me coconut burfi whenever we meet. As a child I have relished on these coconut treats endless number of times.

This coconut crumb top cake our Lazy Daisy cake is a easy prepare and gets done within an hour. This looks quite a formal cake as well, so when you have people come over, this recipe can be a rescue in less time preps at home. So bookmark this page.

The texture is amazingly beautiful and the flavours are fantastic. You see this is a coconut fan talking…  but on a serious note this is a recipe to Love, and indulge.

The making is little bit different for our regular cake recipes. We will heat the milk and butter together and will add it into the cake batter. Make sure it’s warm and not boiling hot. Warm milk adds in a lot to the softness of the cake when baked.

Here is a quick look on the ingredient infographic #fooddoodle

There are few dos and Dont’s I would like to share with you. Read below to nail the recipe:

1. All the ingredients have to be measured accurately and don’t forget to preheat the oven.
2. Make sure that the eggs are at room temperature. Eggs whip up to the fullest when at room temperature.
3. The first step of the recipe would be heat milk and butter in a sauce pan. And then we start with whipping up the eggs for the recipe. To make sure that the milk remains warm, cover the sauce pan with a lid, when preparing the rest of the batter.
4. Try using a springform cake pan for this recipe, as it will be easy to take out the cake. I know that the caramelised coconut on the top does get sticky and sticks on the walls of the cake pan when we bake it. Spring form pans help a lot in taking out the cake without breaking it into pieces.

5. When you whip the eggs (make sure they are at room temperature) and add in the flour (make sure you sift the flour) – use a spatula to mix them both. Be gentle and be very careful not to deflate the batter.

6 .  First we will bake the cake without crumb top and when the cake is baked – pour the prepared coconut caramel on the top. If you have a flame gun, use that to give golden colour on the top. Or in your oven settings use grill setting. Just the upper element should be on. Slid in the cake into the oven and it will start to bubble the caramel. As it bubbles  the top will start to colour. Make sure you don’t burn it on any one spot. Use a oven glove and keep rotating the cake in few seconds. This caramel should not take more then 2 minutes on high heat.

7 . Let the cake cool completely before cutting into slices.

Ingredients

1 cup  all purpose flour

1 tsp  baking powder

1/4 tsp salt

2  eggs

1 cup sugar

1 tsp vanilla extract

1/2 cup full fat milk

1 tbsp unsalted butter

For the crumb top 

1/3 cup  light brown sugar

3 tablespoons butter

1/4 cup  cream (regular Amul will do)

1/2 teaspoon vanilla extract

1/2 cup (50 grams) dried coconut shredded

Method

Preheat your oven to 350* F (180* C). Prepare a cake tin and line the bottom with a parchment paper. Place the milk and butter in a small saucepan and heat until hot. Cover and keep aside.

In a separate bowl, sift together the flour, baking powder, and salt.

Meanwhile, in the bowl, beat the eggs, sugar, and vanilla extract, on medium high speed, until  thick, pale yellow, and fluffy using an electric hand mixer.

Add the flour mixture and mix until smooth using a rubber spatula. Add the warm milk mixture and mix only until combined and smooth.

Pour the batter into your prepared pan, smoothing the top with an offset spatula or the back of a spoon. Bake for about 25 – 30 minutes, or until a toothpick inserted into the middle of the cake comes out clean. Remove from the oven and place on a wire rack.

While the cake is baking – prepare the crumb top . Place all the ingredients (except the coconut) in a small saucepan and stir, over medium heat, until melted and the mixture just comes to a boil. Remove from heat and stir in the coconut. Immediately pour the hot frosting over the warm baked cake. Then place the cake under the griller mark of the oven (when only the upper element is working)  until the frosting is bubbling and brown. Watch carefully so it doesn’t burn.

Serve warm or at room temperature.

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