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Three pieces of lazy daisy oatmeal cake with chopped nuts are arranged in a row on a rectangular black slate serving tray.

Old Fashioned Lazy Daisy Oatmeal Cake

Chef Jenn
Lazy Daisy Oatmeal Cake is a nostalgic vintage dessert with a moist oat cake base and a caramelized coconut-pecan topping. Simple, comforting, and always a crowd-pleaser.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 15 slices
Calories 389 kcal

Equipment

Ingredients
  

Cake:

  • nonstick cooking spray
  • 1 1/4 cups boiling water
  • 1 cup rolled oats uncooked old-fashioned regular
  • 1 1/2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. kosher salt
  • 1/2 cup salted butter softened
  • 1 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 tsp. vanilla extract
  • 2 large eggs at room temperature

Topping:

  • 6 Tbsp salted butter
  • 1/2 cup packed light brown sugar
  • ⅓ cup sweetened condensed milk
  • 1 1/2 cups sweetened flaked coconut
  • 3/4 cup pecans toasted chopped

Instructions
 

For the Cake

  • Preheat the oven to 350°F and spray a 13x9-inch broiler-safe pan with nonstick spray.
  • In a heatproof bowl, stir the boiling water and rolled oats together. Let sit for 30 minutes, stirring occasionally, until softened.
  • In another bowl, whisk the flour, baking soda, cinnamon, nutmeg, and salt.
  • In a stand mixer with the paddle attachment, cream the butter, granulated sugar, brown sugar, and vanilla until light and fluffy, 3–4 minutes.
  • Add the eggs one at a time, mixing thoroughly after each addition.
  • Add the flour mixture in two batches, then fold in the softened oat mixture. Scrape down the sides of the bowl as needed.
  • Pour the batter into the prepared pan and bake for 30–35 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool for 10 minutes.

For the Topping

  • In a heavy-bottomed saucepan, melt the butter, brown sugar, and condensed milk over medium heat, stirring constantly until smooth and just simmering.
  • Remove from heat and stir in the coconut and toasted pecans. Spread the mixture evenly over the warm cake.
  • Switch oven to broil and place the cake on the center rack. Broil for 2–3 minutes, watching carefully, until the topping bubbles and turns golden.
  • Allow the cake to cool completely before slicing.

Notes

Chef Jenn’s Tips

  • Let the oat mixture cool before adding it to the batter—hot oats can make the cake heavy.
  • Always toast your pecans; it deepens their nutty flavor.
  • Keep an eye under the broiler. The topping caramelizes quickly.

Nutrition

Serving: 1sliceCalories: 389kcalCarbohydrates: 54gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 55mgSodium: 288mgPotassium: 149mgFiber: 2gSugar: 38gVitamin A: 387IUVitamin C: 0.2mgCalcium: 55mgIron: 1mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Keyword coconut pecan topping, easy sheet cake, Lazy Daisy Cake, oatmeal dessert, retro baking
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