DESSERT
LAZY DAISY CAKE
We received hundreds of responses to a 1990 reader request for this nut- and coconut-topped cake recipe. ''I think it was called Lazy Daisy because it was made in just one bowl when other cake recipes called for 2 or 3,'' Jane Anderson wrote. ''Mom almost always sort of apologized because it had been so simple to make. But, since it was so good, we forgave her!'' added Joyce Langley of Miami.
• 2 eggs
• 1 teaspoon vanilla
• 1 cup sugar
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup milk
• 1 tablespoon butter
TOPPING:
• 3 tablespoons melted butter
• 3 tablespoons brown sugar
• 2 tablespoons milk or cream
• ½ cup chopped nuts
• ½ cup coconut
Beat the eggs with the vanilla until thick. Beat in the sugar a little at a time, then stir in the flour, baking powder and salt. Heat the milk with the butter just until the butter melts, then stir into batter and beat about 1 minute or until smooth. Pour into a greased 8-inch square pan and bake about 25 minutes at 375 degrees.
Combine all the topping ingredients. Spread over the warm cake and run under a hot broiler until the topping is lightly browned. (About 3 minutes, with cake 5 inches from heat source; watch carefully, for this will burn easily. Rotate the cake so the topping browns evenly.) Makes 8 servings.
Per serving: 327 calories (40 percent from fat), 14.8 g fat (6.8 g saturated, 2.8 g monounsaturated), 70 mg cholesterol, 5.2 g protein, 45 g carbohydrates, 1.5 g fiber, 421.5 mg sodium.
