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Lazy Daisy Oatmeal Cake
Melissa Hart

Lazy Daisy Oatmeal Cake

This soft oatmeal cake gets its frosting from a broiled layer of brown sugar, coconut and pecans. The name promises ease, but the broiler still demands attention. Thirty seconds can separate a bubbling caramel top from black coconut.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 12
Ingredients Method

Ingredients
  

  • 1 cup old-fashioned rolled oats
  • 1 1/4 cups boiling water
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar divided
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 tsp ground cinnamon
  • 4 tbsp unsalted butter melted
  • 3 tbsp whole milk
  • 1 cup sweetened shredded coconut
  • 1/2 cup chopped pecans

Method
 

  1. Pour the boiling water over the oats and let them stand for 20 minutes while heating the oven to 350°F and greasing a 9-by-13-inch pan.
  2. Beat the softened butter, granulated sugar and 1/2 cup brown sugar until combined, then beat in the eggs and soaked oats.
  3. Whisk the flour, baking soda, salt and cinnamon and fold them into the wet mixture.
  4. Spread the batter in the pan and bake for 32 to 35 minutes until the center springs back.
  5. Mix the melted butter, milk, remaining 1/2 cup brown sugar, coconut and pecans and spread it over the hot cake.
  6. Broil 5 inches from the heat for 1 to 3 minutes, watching constantly, until the topping bubbles and browns at the peaks.