Go Back
–+ servings
Save and Subscribe Form

Save this recipe and we'll send it right to your email inbox. Plus we'll send you other great recipes every week!

Creamy pecan coffee cake dessert on white plate, perfect for breakfast or brunch.

Old Fashioned Oatmeal Cake

Chef Jenn
Lazy Daisy Cake is a soft oat-based cake topped with a caramelized coconut-pecan glaze. A vintage dessert with timeless flavor and irresistible texture.
No ratings yet
Print Recipe Pin Recipe [btn-google-source]
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 light brown sugar
  • 2 tsp. vanilla extract
  • 2 large eggs at room temperature

Topping:

  • 6 Tbsp salted butter
  • 1/2 cup 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 your oven to 350°F and spray a 13x9-inch broiler-safe pan with nonstick spray.
  • Stir boiling water and oats in a heatproof bowl; let sit 30 minutes to soften.
  • Whisk the dry ingredients such as flour, baking soda, cinnamon, nutmeg, and salt in a medium bowl.
  • In a stand mixer with paddle, beat together the butter, sugars, and vanilla until fluffy, 3–4 minutes. Add eggs one at a time.
  • Add the flour mixture in two batches, then stir in oat mixture. Scrape bowl as needed. Pour into pan.
  • Bake 30–35 minutes, until a tester comes out clean. Cool 10 minutes.

For the Topping

  • In a heavy saucepan, melt butter, brown sugar, and condensed milk over medium heat, stirring until smooth and simmering.
  • Remove from heat and stir in coconut and pecans. Spread over cake.
  • Broil 2–3 minutes on center rack until topping is bubbly and golden. Cool completely before slicing.

Notes

Chef Jenn’s Tips

  • Allow the oats to cool before mixing them into the batter; hot oats can weigh the cake down.
  • Toast pecans in a dry skillet before using—they add deeper, nutty flavor.
  • Watch the broiler carefully. The topping caramelizes fast and can burn in seconds.

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
Keyword coconut pecan topping, Lazy Daisy Cake, oatmeal sheet cake, retro cake, vintage dessert recipe
Tried this recipe?Let us know how it was!