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Easy Lazy Daisy Oatmeal Cake Recipe with Coconut Pecan Topping

Easy Lazy Daisy Oatmeal Cake

A moist oatmeal snack cake topped with buttery brown sugar, sweet coconut, and crunchy pecans or walnuts. This classic dessert is easy to mix and wonderfully comforting served warm or at room temperature.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Cake
  • 1 cup Quick-cooking oats
  • 1 1/2 cups Boiling water
  • 1/2 cup Unsalted butter, softened
  • 1 cup Granulated sugar
  • 1 cup Packed light brown sugar
  • 2 Large eggs
  • 1 teaspoon Vanilla extract
  • 1 1/3 cups All-purpose flour
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Ground cinnamon
Coconut Topping
  • 1/4 cup Unsalted butter
  • 1 cup Packed light brown sugar
  • 1/4 cup Evaporated milk, half-and-half, or heavy cream
  • 1 cup Sweetened shredded coconut
  • 1/2 cup Chopped pecans or walnuts

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and grease a 9-by-13-inch baking pan. Put the quick-cooking oats in a bowl, pour the boiling water over them, and let them stand for 10–20 minutes.
  2. Cream the softened butter, granulated sugar, and packed light brown sugar until blended and creamy. Beat in the eggs one at a time, then mix in the vanilla extract.
  3. In a separate bowl, stir together the flour, baking soda, salt, and cinnamon. Add the dry ingredients to the butter mixture and stir until just combined, then mix in the soaked oats.
  4. Spread the batter evenly in the prepared pan. Bake for 30–40 minutes, until the center is set and a toothpick comes out mostly clean.
  5. For the topping, melt the 1/4 cup butter and combine it with the brown sugar and milk or cream. Stir in the coconut and chopped pecans or walnuts.
  6. Spread the topping over the hot cake. Return the pan to the oven for 5–10 minutes, or broil 1–3 minutes several inches from the heat until bubbling and lightly browned.
  7. Watch the topping closely because coconut can burn quickly. Cool the cake for at least 15 minutes before slicing and serving.

Notes

Quick-cooking oats are important for the proper moist texture. Spread the topping over the cake while it is still hot. Store covered at room temperature for up to 2 days or refrigerate for longer storage; warm individual pieces gently before serving.