Prep: 20 min
Bake: 60 min
Yield: 1 (9 x 13) cake
The Lazy Daisy cake is thought to have originated when gas stoves became popular, around the turn of the 19th century. The original recipe did not include oatmeal, but in 1950 Quaker Oats created a “new” version with oats for added heartiness and flavor. Moist, aromatically spiced and topped with coconut for texture, it makes an easy, crowd-pleasing treat for parties and picnics.
- 2 1/2 cups boiling water
- 2 cups quick cooking oats
- 3 1/4 cups + 2 tablespoons sifted Swans Down® Cake Flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 cups light brown sugar, packed
- 1 cup granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup melted butter
- 2 cups light brown sugar
- 1/3 cup half and half
- 1 cup chopped walnuts or pecans
- 3 cups shredded coconut
- Preheat oven to 350℉ and grease and line a 9×13-inch cake pan.
- Make Cake: Pour boiling water over oats, then cover and let cool for 20 minutes.
- Mix sifted cake flour, baking powder, salt, cinnamon and nutmeg in a medium bowl; set aside.
- Cream butter, brown sugar and granulated sugar until fluffy. Mix in eggs and vanilla extract, then fold in cooked oatmeal and mix well.
- Add the flour mixture to the butter mixture until incorporated. Pour batter into prepared pan and bake for 1 hour or until tester inserted in center comes out clean. Set aside to cool.
- Make Frosting: Mix melted butter, brown sugar, half and half, nuts and shredded coconut together.
- Spread frosting evenly over cake, then place cake under broiler in oven and watch carefully; remove when frosting becomes bubbly.