Classic Old-Fashioned Oatmeal Cake

This Old-Fashioned Oatmeal Cake is a timeless dessert, often called “Lazy Daisy Cake.” It’s known for its moist, dense crumb—achieved by soaking the oats in boiling water before mixing—and its irresistible caramelized coconut topping. The contrast between the warm, spiced cinnamon cake and the bubbly, golden “frosting” makes it perfect for potlucks or cozy Sunday dinners.

Ingredients
For the Cake

Ingredient Amount
Quick oats 1 cup
Boiling water 1 ¼ cup
Unsalted ½ cup
White sugar 1 cup
Light brown sugar 1 cup
All-purpose flour 1 ⅓ cups
Large eggs 3
Baking soda 1 tsp
Salt 1 tsp
Cinnamon 1 tsp
Vanilla extract 1 tsp

For the Topping

Ingredient Amount
Light brown sugar 1 cup
Shredded coconut 1 cup
Half & half ½ cup
Butter 4 tbsp

1. Soak the Oats: Preheat oven to 350°F (175°C) and spray a 9×13-inch pan with non-stick spray. In a medium bowl, combine quick oats and boiling water. Let them soften and cool slightly while prepping the rest.

2. Mix Dry Ingredients: Sift together flour, baking soda, salt, and cinnamon. Sifting ensures even distribution of the baking soda for a perfect rise.

3. Cream and Combine: In a stand mixer, beat butter and eggs on medium speed for 1 minute. Add sugars and vanilla, beating until light and creamy. On low speed, mix in half the flour, then the soaked oats, followed by the remaining flour. Mix just until combined.

4. Bake: Pour batter into the pan and bake 30–35 minutes, or until a toothpick inserted in the center comes out clean.

5. Make the Caramel Coconut Topping: While the cake is hot, combine brown sugar, half & half, and butter in a small pan over medium heat. Bring to a boil, then remove from heat and stir in the shredded coconut.

6. Broil Finish: Spread the topping evenly over the hot cake. Place under the broiler for about 1 minute—watch carefully! The line between perfectly golden and burnt is thin. Once bubbly and golden, remove immediately.