Amish Oatmeal Cake with Coconut Frosting

Amish Oatmeal Cake Recipe

This light and moist Amish oatmeal cake was one of our family's favorite cake recipes. My Amish mom baked this cake many times, and we all loved it.

It's another one of those recipes that I hadn't made in a while, and I forgot how good this oatmeal cake with coconut frosting is.

The addition of oatmeal to a cake may sound strange, but it makes it incredibly moist and gives it the perfect texture.

It is uniquely delicious! And I think the best part is the coconut/pecan topping that gets broiled at the end. It adds a sweet crunch that pairs so well with the extra moist oatmeal cake.

Lazy Daisy Oatmeal Cake

This oatmeal cake recipe is sometimes also known as Lazy Daisy Oatmeal Cake.

I don't know where it had its origin. But it appears to have been a popular cake in the 1920s and 30s.

It's an old-fashioned oatmeal cake recipe that's been passed down for generations. And a variation of this recipe even found its way onto Quaker oat containers.

I don't think there's any record of where the name "Lazy Daisy Oatmeal Cake" came from. But it's quite possible that it has to do with the fact that this oatmeal cake is very easy and quick to make.

So if you're feeling lazy, but you want to make a quick cake, you've come to the right place. 🙂

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Oatmeal Cake with Broiled Coconut Topping

In case you're not familiar with using a broiler, Whirlpool gives a good explanation and instructions on how to use it.

A broiler is an element in your oven – usually located near the top – that provides high, direct heat much like a grill. Broiling places food close to your oven's heating element so that it can quickly cook, brown, or caramelize. This can give food more complex flavors or help you achieve certain textures.

My mom had a gas stove and her broiler was in the drawer under the oven. But no matter where it's located, your oven should have a broiling element. And it's easy to use.

But you will need to make sure that you use a broiler-safe baking dish to bake your cake. Most glass dishes are not considered to be broiler-safe.

So I recommend using a stainless steel or aluminum cake pan. And adjust your oven rack to approximately six inches from the heat.

Once your cake is finished baking, turn off the oven and set the broiler to low.

Spread the topping over the cake and place it under the broiler for about 2 - 4 minutes until browned. But keep your eye on it because it can quickly burn.

Variations to this Recipe:

• Use rolled oats instead of quick oats.

• Use shortening instead of butter.

• If you don’t have nutmeg on hand, feel free to leave it out.

• You can use 3/4 cup of white flour and 3/4 cup of whole wheat flour instead of all white.

• Try adding raisins or chocolate chips to the cake, if you want to change things up.

• If you aren’t a fan of coconut, simply leave it out.

• Use walnuts or sliced almonds in the topping instead of pecans.

• And if you don’t like nuts or have a nut allergy, they can be omitted too.

• If you want a thicker cake, you can bake it in a deep 9" square pan instead.

Can I Freeze Oatmeal Cake?

This old-fashioned oatmeal cake freezes well.

Once cooled, cut the cake and transfer some of the pieces to an airtight container and freeze it for up to a couple of months. Remove from the freezer and thaw at room temperature before serving.

More Amish Cake Recipes you may want to try...

Moist Amish Chocolate Cake Recipe

Amish Applesauce Cake Recipe

Carrot Cake with Pineapple and Pecans

Amish Angel Food Cake Recipe

Amish Oatmeal Cake Recipe with Coconut Frosting

Amish oatmeal cake is an old-fashioned recipe that your grandma may have made. The oats are soaked in boiling water to soften them up perfectly so that every bite is moist and delicious. Then it gets topped with a broiled coconut/pecan frosting.

5 from 4 votes

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Cakes, Dessert

Cuisine American, Amish

Servings 16 servings

Calories 575 kcal

Ingredients

  

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Cake:

• 1 1/2 c. boiling water
• 1 c. quick oats
• 1/2 c. softened butter or shortening
• 3/4 c. white sugar
• 3/4 c. brown sugar
• 2 large eggs
• 1 tsp. vanilla extract
• 1 1/2 c. all-purpose flour
• 1 1/2 tsp. cinnamon
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/2 tsp. ground nutmeg

Topping:

• 6 Tbsp. melted butter
• 2/3 c. brown sugar
• 1/4 c. heavy cream
• 1 c. unsweetened coconut flakes
• 1 c. chopped pecans
• 1 tsp. vanilla extract

Instructions

 

• Preheat the oven to 350°.
• Pour the boiling water over the oatmeal. Stir and let it set for at least 15 minutes, while you mix the rest of the ingredients
  1 1/2 c. boiling water, 1 c. quick oats
• In a large mixing bowl, cream the butter and sugars. Beat well.
  1/2 c. softened butter or shortening, 3/4 c. white sugar, 3/4 c. brown sugar
• Add the eggs and vanilla and mix until creamy.
  2 large eggs, 1 tsp. vanilla extract
• Add the oatmeal mixture and mix.
• In a separate bowl, mix the flour, cinnamon, soda, salt, and nutmeg. Add to the creamed mixture and stir to combine.
  1 1/2 c. all-purpose flour, 1 1/2 tsp. cinnamon, 1 tsp. baking soda, 1/2 tsp. salt, 1/2 tsp. ground nutmeg
• Pour it into a greased 9x13" metal pan (or any 9x13" broiler-proof pan) and bake for 30 -35 minutes at 350°. A toothpick inserted in the center should only have a few crumbs.
• While the cake is still hot from the oven, evenly spread the topping mixture over the top. Turn the broiler to low heat and place the cake pan about six inches below the broiler. Broil for about 2 - 3 minutes or until lightly browned. Make sure to keep your eye on it because it can burn quickly.
• Cool and enjoy! Store in an airtight container for up to 4 days. You can also freeze some for later.

Topping:

• In a medium saucepan, melt the butter.
  6 Tbsp. melted butter
• Add the brown sugar and cream. Whisk and bring to a rolling boil.
  2/3 c. brown sugar, 1/4 c. heavy cream
• Remove from the heat and add the coconut, pecans, and vanilla. Mix well.
  1 c. unsweetened coconut flakes, 1 c. chopped pecans, 1 tsp. vanilla extract
• Spread over the top of the hot cake and broil to lightly brown.

Notes

This oatmeal cake recipe is versatile.

 *You can replace the quick oats with old-fashioned oats, although you will need to soak the oats longer. Pour the boiling water over the top of the rolled oats and cover the bowl. Let them soak for at least 20 - 25 minutes before adding them to the batter.

 *For the topping, you can use walnuts or sliced almonds instead of pecans. And you can substitute whole milk for the heavy cream.

 *This recipe makes a thin cake. If you want a thicker cake, you can bake this cake in a deep 9x9" square baking pan. But you will need to bake it longer (approx. 50 minutes). A toothpick inserted in the center should come out with only a few crumbs.

 *Glass pans are typically not considered broiler-proof. Make sure you use a broiler-proof pan to bake your cake.

 * Nutrition is approximate. 

Nutrition

Serving: 1servingCalories: 575kcalCarbohydrates: 65gProtein: 8gFat: 34gSaturated Fat: 17gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 52mgSodium: 250mgPotassium: 263mgFiber: 6gSugar: 34gVitamin A: 417IUVitamin C: 1mgCalcium: 56mgIron: 3mg

Keyword Amish Oatmeal Cake, Amish Oatmeal Cake Recipe with coconut frosting, Lazy Daisy Oatmeal Cake

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