I Tried the Super Simple Lazy Daisy Cake and It's My New Favorite Anytime Dessert

I’ve always loved baked goods—warm muffins fresh from the oven, a perfectly soft chocolate chip cookie or a slice of banana bread with my morning coffee. But since going gluten-free, finding quick and delicious options has been a challenge. Store-bought gluten-free treats can be hit or miss, and while I enjoy baking, it’s not always fast or convenient. Between specialty flours, extra steps and the occasional baking fail, whipping up something satisfying isn’t as simple as it used to be.

But then I heard about Lazy Daisy Cake and immediately knew I had to give it a try. Anything that calls itself “lazy” in the kitchen is already speaking my language!

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What Is Lazy Daisy Cake?

Lazy Daisy Cake is an old-fashioned sponge cake that’s light and fluffy, but the magic happens after it bakes. Instead of frosting, you spread a rich, buttery coconut topping over the warm cake and then pop it under the broiler. The topping caramelizes into a sweet, crunchy layer that’s hard to resist. It’s like a cake and a dessert topping in one and there’s zero extra effort required!

This cake became popular in the early 1900s, supposedly because it was simple enough for “lazy” bakers. Whether that’s true or not, I love how easy it is to whip up, and it’s even simpler when you use a boxed cake mix (which I did).

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How to Make Lazy Daisy Cake with a Boxed Cake Mix

I love baking from scratch, but I needed an easy, no-fuss dessert, which is why I decided to make this Lazy Daisy Cake with a gluten-free boxed cake mix. And it worked like a dream! I used Milk Street's Danish dream cake recipe, which is similar to Lazy Daisy Cake, as inspiration, but you can find lots of variations on this recipe online, including one from NYT Cooking.

To make my version of Lazy Daisy Cake, you'll need a box of yellow or white cake mix (I used a yellow gluten-free mix) and the ingredients listed on the cake mix box. For the topping, you'll need butter, brown sugar, heavy cream and shredded sweetened coconut.

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Prepare the cake batter according to the instructions on the box. Bake in a greased 9-by-13 inch pan at the recommended temperature. (My gluten-free mix needed a couple of extra minutes to set properly, so keep an eye on it.)

While the cake is baking, make the topping by melting the butter in a small saucepan over medium heat. Stir in the brown sugar, heavy cream and coconut. Cook for about a minute until well combined.

Once the cake is done, remove it from the oven and turn the broiler on. Spread the coconut topping evenly over the warm cake.

Place the cake under the broiler for 1–2 minutes, watching closely until the topping is bubbly and golden brown. This part happens fast, so don’t walk away!

Let it cool slightly before slicing. Serve warm for the best experience.

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Why Lazy Daisy Cake Is a Lazy Baker’s Dream

Making this cake with a boxed mix was a total win. The cake came out soft and fluffy, and the coconut topping added the perfect crunch and sweetness. It took barely any effort and I love that it’s a cake you don’t have to frost, and it feels special without being fussy.

Personally, I’d add more coconut and brown sugar topping because my cake was very fluffy and it needed more. I think adding some pineapple slices to the top before putting the cake under the broiler would be fantastic. Still, this cake was so good I ate it for breakfast the next day!

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My kids loved this cake, too. My seven-year-old said it is now his favorite cake because he doesn't like frosting and this Lazy Daisy Cake was sweet without being too much.

My neighbor also tried it and said it was delicious. She agreed that she'd add more topping, though.

If you’re looking for a super easy dessert that still tastes homemade, Lazy Daisy Cake is a must-try. Sometimes, shortcuts are the way to go, especially when they taste this good!

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