Lazy Daisy Cake
Soft, moist, and topped with a sweet coconut-pecan glaze, Lazy Daisy Cake is a classic old-fashioned dessert that’s as cozy as it is irresistible. The oats make the cake tender and hearty, while the topping bakes under the broiler into a golden, caramelized layer that’s downright addictive. It’s easy and delish, what’s not to love?
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I grew up with this cake making appearances at potlucks and family gatherings, and it never lasted long. It’s simple to make, comes together with pantry staples, and feels like a hug in cake form. The chewy coconut and toasted pecans add just the right amount of texture to balance the soft, cinnamon-spiced cake.
This is the perfect cake for Sunday suppers, holidays, or anytime you want something nostalgic and comforting. Serve it warm or at room temperature, and I promise it’ll become one of those recipes you’ll be asked for again and again.
Ingredients
Cake
- Nonstick cooking spray
- Boiling water
- Uncooked old-fashioned rolled oats – Don’t use quick cooking or instant oats. You want the big flake, old-fashioned oats.
- All-purpose flour – There’s no need to sift.
- Baking soda
- Ground cinnamon
- Ground nutmeg
- Kosher salt
- Salted butter – It’s important for this cake to ensure your butter is softened so that the cake is light and not dense.
- Granulated sugar
- Light brown sugar – Lightly packed. There’s plenty of sweetness in this old fashioned cake recipe.
- Vanilla extract
- Eggs
Topping
- Salted butter – This butter can be cold; you’ll melt it in a saucepan.
- Light brown sugar – Again, don’t pack it in. I’ve already cut down on the sweetness of this recipe.
- Sweetened condensed milk – Not evaporated milk. For this version of the recipe, you’ll use sweetened condensed milk.
- Sweetened flaked coconut – I like the nice big flakes, if I can find them.
- Pecans – Toast the chopped nuts in a dry skillet until they’re nutty; just don’t burn them!
How To Make Lazy Daisy Oatmeal Cake
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by preheating your oven to 350°F and spraying a broiler-safe pan with nonstick spray. I like using a broiler-safe pan because you can bake and finish the topping in the same dish without fussing with transfers.
In a heatproof mixing bowl, stir together the boiling water and rolled oats. Let them sit for about 30 minutes, stirring occasionally. This step softens the oats and gives the cake its signature moist texture.
In another bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Meanwhile, in the bowl of a stand mixer with the paddle attachment, beat the butter, granulated sugar, brown sugar, and vanilla on high speed until light and fluffy, about 3 to 4 minutes. Add the eggs one at a time, mixing well after each. Reduce the speed to low and add the dry ingredients in two additions. Finally, mix in the oatmeal mixture until just combined. Scrape down the bowl with a flex-edge beater or silicone spatula to make sure everything is incorporated.
Pour the batter into the prepared pan and bake for 30–35 minutes, until a cake tester comes out clean. Cool in the pan on a cooling rack with legs for 10 minutes; the cake should be warm, not hot, when you add the topping.
For the topping, melt the butter, brown sugar, and condensed milk in a medium saucepan with a heavy bottom (this prevents scorching) over medium-high heat. Stir constantly until everything is melted and simmering, about 1 minute. Remove from the heat, then stir in the coconut and pecans. Immediately spread the topping over the warm cake.
Increase the oven temperature to broil and return the cake to the center rack. Broil for 2–3 minutes, watching carefully, until the topping bubbles and turns golden brown. Let the cake cool completely at room temperature before slicing and serving.
Chef Jenn’s Tips
- Make sure the oats cool completely before adding them to the batter; this keeps your cake light and fluffy.
- Toast the pecans before adding them to the topping for maximum flavor.
Watch the cake closely under the broiler. It can go from golden to burnt in seconds.
Serving Suggestions
This cake is perfect with coffee or tea. For dessert, I sometimes serve it warm with a scoop of vanilla ice cream to balance the sweet topping. It’s delicious after a humble sheet pan meal, but it also works beautifully as part of a brunch spread; pair it with quiche or breakfast casserole for a comforting, old-fashioned meal.
Storage
Store the cake covered at room temperature for up to 4 days, or wrap tightly in plastic wrap and keep in the fridge for up to 1 week. For longer storage, slice into squares, wrap individually, and freeze for up to 2 months. Thaw at room temperature before serving.
Lazy Daisy Cake
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 packed light brown sugar
- ⅓ cup sweetened condensed milk
- 1 1/2 cups sweetened flaked coconut
- 3/4 cup toasted chopped pecans
Instructions
For the Cake
- Preheat the oven to 350°F and spray a 13×9-inch broiler-safe pan with nonstick spray.
- Stir the boiling water and oats together in a heatproof bowl. Let sit 30 minutes, stirring occasionally, until softened.
- Whisk the flour, baking soda, cinnamon, nutmeg, and salt in a medium bowl.
- Beat the butter, granulated sugar, brown sugar, and vanilla in a stand mixer with the paddle attachment until fluffy, 3–4 minutes. Add eggs one at a time, mixing well.
- Add the flour mixture and mix until combined, then mix in the oats until mixed; scraping the bowl as needed. Pour batter into the prepared pan.
- Bake 30–35 minutes, until a tester comes out clean. Cool 10 minutes on a rack.
For the Topping
- Melt the butter, brown sugar, and condensed milk in a heavy-bottomed saucepan, stirring constantly, until simmering, about 1 minute.
- Remove from the heat and stir in the coconut and pecans. Spread over warm cake.
- Broil on the center rack 2–3 minutes, watching closely, until bubbly and golden. Cool completely before serving.
Notes
Chef Jenn’s Tips
- Make sure the oats cool completely before adding them to the batter; this keeps your cake light and fluffy.
- Toast the pecans before adding them to the topping for maximum flavor.
Watch the cake closely under the broiler. It can go from golden to burnt in seconds.
