Now this is a nostalgic treat: Lazy Daisy Oatmeal Cake is a timeless, cinnamon-spiced cake made with quick oats and finished with a crisp coconut-and-nut topping. Serve it warm with vanilla ice cream for an extra indulgent touch.
Does this look familiar? Lazy Daisy Oatmeal Cake appears in many vintage church cookbooks from the 1960s through the 1980s. It’s also referred to simply as Lazy Daisy Cake or Oatmeal Cake in some collections. Its charm lies in a tender, lightly spiced oat cake and a dreamy brown-sugar topping studded with coconut and toasted nuts.
My #1 tip for making this old-fashioned oatmeal cake
Watch the broiler closely. The topping is broiled briefly to toast the coconut and nuts and to create a glossy, bubbling finish. It browns quickly under high heat, so stay nearby and monitor it for those last two to three minutes. Use a metal pan rather than ceramic, so it’s safe under the broiler.
Ingredients
Below are the ingredients used in this classic version. The full quantities and step-by-step instructions are included in the recipe section that follows.
- This recipe uses quick oats (also called minute oats). They soften and blend into the cake; don’t substitute old-fashioned rolled oats here unless you adjust the liquid and soaking time.
- The topping combines coconut and chopped pecans in a brown-sugar glaze. Walnuts can replace pecans, and if you prefer no coconut, increase the nuts instead.
- Both sweetened or unsweetened shredded coconut work. Unsweetened yields a nicely balanced sweetness with the brown sugar topping.
How to make Lazy Daisy Oatmeal Cake
This classic cake has one somewhat unusual step: soaking the oats. Combine the quick oats, boiling water, and butter in a bowl and let them sit for about 20 minutes. This softens the oats so they essentially disappear into the batter, contributing body and moisture without a noticeable texture.
While the oats soak, whisk eggs with brown and granulated sugar until combined. Stir the softened oats into the egg-sugar mixture, then fold in the dry ingredients (flour, baking soda, salt, cinnamon, and nutmeg). Pour the batter into a greased 13×9‑inch metal pan and bake until a toothpick comes out clean.
While the cake bakes, prepare the topping by combining brown sugar, cream (or evaporated milk), melted butter, shredded coconut, chopped nuts, and vanilla. Spread the mixture over the hot cake, then broil briefly until the coconut is toasted and the topping bubbles. Move the pan as needed for even toasting and remove as soon as it reaches a golden color.
Variations
Church cookbooks often show small regional differences. Here are a few popular variations to try:
- Sour cream topping: Some versions bake a sour-cream-and-sugar topping right on the cake. That yields a tangy, moist finish rather than the broiled coconut glaze.
- Evaporated milk topping: Substitute evaporated milk for the cream. Combine butter, brown sugar, evaporated milk, coconut, and nuts, boil briefly, then pour over the warm cake (no broiling needed).
- Chocolate version: Mix 1 tablespoon cocoa and 1 cup chocolate chips into the batter, and top with additional chips and nuts. Bake a few minutes longer to ensure set center.
For serving, warm slices topped with a scoop of vanilla ice cream or a dollop of whipped cream are especially delicious.
Recipe
Lazy Daisy Oatmeal Cake
Author: Kate
This vintage oatmeal cake is moist, spiced, and topped with a toasty coconut-pecan glaze. Serve warm with ice cream.
Prep time: 15 mins | Cook time: 35 mins | Total time: 50 mins | Servings: 15
Ingredients — For the cake
- 1 cup quick oats (minute oats)
- 1¼ cups boiling water
- 1 stick butter (½ cup)
- 2 large eggs
- 1 cup brown sugar
- 1 cup granulated sugar
- 1⅓ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
Ingredients — For the topping
- ¼ cup heavy cream (or evaporated milk)
- ¾ cup brown sugar
- 2 tablespoons melted butter
- 1 cup shredded coconut (sweetened or unsweetened)
- ½ cup chopped nuts (pecans or walnuts)
- 1 teaspoon vanilla extract
Instructions — For the cake
- Combine 1 cup quick oats, 1¼ cups boiling water, and 1 stick butter in a bowl. Let sit 20 minutes to soften and melt the butter.
- Preheat oven to 375°F. Grease a 13×9-inch metal pan.
- In a large bowl, whisk together 2 eggs, 1 cup brown sugar, and 1 cup granulated sugar.
- In a separate bowl, whisk 1⅓ cups flour with 1 teaspoon salt, 1 teaspoon baking soda, 1½ teaspoons cinnamon, and ½ teaspoon nutmeg.
- Stir the oat mixture into the egg-and-sugar mixture, then fold in the flour mixture until just combined.
- Pour batter into the prepared pan and bake 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Instructions — For the topping
- While the cake bakes, mix ¼ cup heavy cream (or evaporated milk), ¾ cup brown sugar, 2 tablespoons melted butter, 1 cup shredded coconut, ½ cup chopped nuts, and 1 teaspoon vanilla.
- Spread the topping over the hot cake using a spatula.
- Broil carefully on high for 2–3 minutes until the coconut is toasted and the topping bubbles. Watch closely to prevent burning.
- Allow the cake to cool until warm or near room temperature, then slice and serve with ice cream or whipped cream.
Notes
- Serve warm for the best texture and flavor.
- Store leftover cake at room temperature, tightly covered, for up to one week. Freeze tightly wrapped for longer storage.
- See the Variations section for alternative toppings and a chocolate twist.
Nutrition (per serving, approximate)
- Calories: 367 kcal
- Carbohydrates: 53 g
- Protein: 4 g
- Fat: 17 g
- Sodium: 249 mg
- Sugar: 39 g
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