Dessert at the Elk Creek Cafe was not as stellar as the lunch part. The salad was so fresh and so good! The dessert sounded promising–oatmeal cake. It was pretty good, but one of those things we thought–hey maybe we could do this better at home. And we do LOVE oatmeal! Some googling about found that oatmeal cake seems to have surprisingly few numbers of variations. Some use shortening, some margarine, butter, even oil. Most are for a 13 x9 pan. They seem to come with the broiled coconut topping! And lo and behold eventually I determined that this is called lazy daisy cake. I gave it a shot.
Here’s this recipe I tried. It’s a small pan one egg version.
Oatmeal Cake with Coconut Pecan Frosting:
Recipe and photos by For the Love of Cooking
Original recipe from Coleen Nelson and Julia
1/2 cup quick cooking oatmeal
3/4 cups boiling water
1/2 cup sugar
1/2 cup brown sugar
2/3 cups flour
1/2 tsp salt
1/2 tsp baking soda
1/4 cup of shortening
Coconut Pecan Frosting
3 tbsp melted butter
1/3 cup brown sugar
1/2 cup sweetened shredded coconut
1/2 cup chopped nuts
2 tbsp milk
1/2 tsp vanilla
Mix the oatmeal with the boiling water, stir and cover. Mix the remaining ingredients then stir in the oatmeal mixture. Grease and flour a 9×9 pan. Pour batter into pan and bake at 350 for 23-25 minutes.
Mix up frosting ingredients spread on cake–it’s pretty thick. Broil. Enjoy! I’ll keep trying with this one, and maybe try a double batch. Cake was pretty thin, but it made for a nice amount to eat and not get sick of. It’s a good cake!
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