Classic Old-Fashioned Oatmeal Cake

Classic Oatmeal Cake with Coconut Topping

This old-school oatmeal cake—often linked to the beloved “Lazy Daisy” tradition—is a true comfort dessert. Soaking the oats in hot water gives the cake its signature moist, hearty texture, while the broiled coconut topping turns gooey and golden, adding a rich, caramel-like finish. The warm cinnamon-spiced cake paired with the crisp, bubbly topping makes it ideal for gatherings or relaxed family dinners.

Ingredients

For the Cake

Ingredient	Amount
Quick oats	1 cup
Boiling water	1¼ cups
Unsalted butter	½ cup
Granulated sugar	1 cup
Light brown sugar	1 cup
All-purpose flour	1⅓ cups
Large eggs	3
Baking soda	1 tsp
Salt	1 tsp
Ground cinnamon	1 tsp
Vanilla extract	1 tsp

For the Topping

Ingredient	Amount
Light brown sugar	1 cup
Shredded coconut	1 cup
Half-and-half	½ cup
Butter	4 tbsp

Instructions

Prepare the Oats: Heat oven to 350°F (175°C) and grease a 9×13-inch baking dish. In a bowl, pour boiling water over the oats and let them soak while you prepare the batter.
Combine Dry Ingredients: Whisk together the flour, baking soda, salt, and cinnamon to ensure everything is evenly blended.
Make the Batter: In a mixing bowl, beat the butter and eggs briefly. Add both sugars and vanilla, mixing until smooth and fluffy. On low speed, stir in half of the dry ingredients, followed by the soaked oats, then the remaining dry ingredients. Mix just until incorporated.
Bake the Cake: Transfer the batter to the prepared pan and bake for 30–35 minutes, until a toothpick inserted in the center comes out clean.
Prepare the Topping: While the cake bakes, heat the brown sugar, half-and-half, and butter in a small saucepan over medium heat. Bring to a gentle boil, remove from heat, and stir in the coconut.
Finish Under the Broiler: Spread the topping evenly over the hot cake. Place under the broiler for about 1 minute, watching closely, until the top is bubbling and lightly browned. Remove immediately and let cool slightly before serving.