Lazy Daisy Cake

To make Lazy Daisy Cake, start by whisking together flour, baking powder, and salt in one bowl. In another bowl, mix lukewarm milk and melted butter. In a separate bowl, beat eggs with sugar and vanilla essence until fluffy. Combine the milk mixture and flour mixture with the egg mixture, then transfer to an 8-inch pan. Bake at 180°C for 20 minutes. For the topping, melt butter, fresh cream, and sugar in a pan, then stir in desiccated coconut, vanilla essence, and salt. Pour this mixture over the cake and bake again until golden brown.

Lazy Daisy Cake is not gluten-free as it contains all-purpose flour. However, you can substitute the flour with a gluten-free flour blend to make it suitable for gluten-free diets. Ensure that the baking powder you use is also gluten-free.

If you don't have desiccated coconut, you can use shredded coconut instead. For a dairy-free version, substitute butter with coconut oil and use almond milk or oat milk in place of regular milk. You can also replace fresh cream with coconut cream for a richer flavor.

To keep your Lazy Daisy Cake fresh, store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. For longer storage, consider freezing slices wrapped tightly in plastic wrap and then in foil for up to 3 months.

Lazy Daisy Cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. You can also serve it with fresh fruit like berries or a drizzle of chocolate sauce for an extra touch of sweetness.