Lazy Daisy Cake
Lazy Daisy Cake is a tender vintage cake with a browned coconut icing.
Lazy Daisy Cake
Lazy Daisy Cake is a tender vintage cake with a browned coconut icing.
- Prep Time: 15 minutes
- Cook Time: 32 minutes
- Total Time: 47 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
Ingredients
Units
Scale
Cake
- 1 1/4 cups boiling water
- 1 cup Quick Quaker oats or old-fashioned oats (uncooked)
- 1/2 cup butter or margarine, softened
- 1 cup granulated sugar
- 1 cup brown sugar, firmly packed
- 1 teaspoon vanilla extract
- 2 eggs
- 1 1/2 cups all-purpose flour, sifted with 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon cinnamon
- 1/2 teaspoon nutmeg
Icing
- 1/2 cup butter, melted
- 1 cup brown sugar, firmly packed
- 2/3 cup chopped nuts
- 1 1/2 cups flaked coconut
- 6 tablespoons Half-and-Half or Pet milk
Instructions
- Heat oven to 350 degrees F. Grease well and flour a 9-inch square pan.
Cake
- Pour boiling water over oats; cover and let stand for 20 minutes.
- Beat butter until creamy; gradually add sugars and beat until fluffy.
- Blend in vanilla extract and eggs. Add oats mixture. Mix well.
- Sift dry ingredients and add to creamed mixture. Mix well.
- Pour into the prepared pan.
- Bake until a wooden pick inserted comes out clean, about 32 minutes.
Topping
- Mix all ingredients and spread on cake. Place under broiler and let “broil” until bubbly. Watch it as it can burn easily.
Notes
For best results, use our Pan Release to grease and flour the baking pan.
