Ingredients
For the Cake:
- 1 cup old-fashioned rolled oats
- 1 1/4 cups boiling water
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup brown sugar, packed
- 1 cup granulated sugar
- 2 large eggs
- 1 1/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg (optional)
For the Topping:
- 1/2 cup brown sugar, packed
- 1/4 cup unsalted butter, melted
- 2 tablespoons milk or heavy cream
- 1 cup shredded sweetened coconut
- 1/2 cup chopped pecans or walnuts (optional)
Instructions
- Prepare Oats: In a bowl, combine oats and boiling water. Stir, cover, and let stand for about 20 minutes until softened.
- Preheat Oven: Set oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- Make the Batter: In a large bowl, cream together the butter, brown sugar, and granulated sugar until fluffy. Beat in eggs one at a time. Add the soaked oats and stir to combine.
- Dry Ingredients: In another bowl, whisk together flour, baking soda, cinnamon, salt, and nutmeg. Gradually stir into the oat mixture until well combined.
- Bake: Pour the batter into the prepared pan. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Make the Topping: While the cake bakes, mix brown sugar, melted butter, milk, coconut, and nuts in a bowl.
- Broil the Topping: Once the cake is baked, spread the topping evenly over it. Place under the oven broiler for 1–2 minutes, watching carefully, until bubbly and golden.
- Cool & Serve: Let the cake cool slightly before slicing. Best enjoyed warm.
If you’d like, I can also give you a quick “lazy” one-bowl version that matches the spirit of its name. Would you like me to add that too?