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Nutritious granola bars with nuts and chocolate chips, homemade healthy snack option.

Lazy Daisy Cake

Chef Jenn
Lazy Daisy Oatmeal Cake is a soft, spiced sheet cake topped with a caramelized coconut-pecan glaze. A cozy, old-fashioned dessert that never goes out of style.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 15 slices
Calories 389 kcal

Equipment

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 13x9-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.

Nutrition

Serving: 1sliceCalories: 389kcalCarbohydrates: 54gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 55mgSodium: 288mgPotassium: 149mgFiber: 2gSugar: 38gVitamin A: 387IUVitamin C: 0.2mgCalcium: 55mgIron: 1mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Keyword coconut pecan topping, Lazy Daisy Cake, oatmeal cake, vintage desserts
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