Trying to come up with a name for this delicious, crazy easy, sort of healthier then most cakes, recipe was really hard. I finely settled on Lazy Day Chocolate Coconut Cake because, A Cross between my Mom’s Favorite Cake to Make on Sunday Afternoons and my Grandma’s Favorite Cake to Make on Sunday Afternoons, seemed a little too long.
My mom loved making this Old-Fashioned Oatmeal Cake (it has a yummy coconut topping) on Sunday Afternoons when I was growing up! It was her favorite. She would occasionally make a Texas Sheet Cake instead because that was the cake her mom made growing up and it was nostalgic for her.
So basically, they’re both nostalgic for me now. Last Sunday I was debating which one to make. I was craving something chocolate, but really wanted something with coconut too. And before I knew it the mash-up of both recipes was happening.
Not gonna lie, I was a little nervous about how it would come out. I wasn’t sure how the texture from the oatmeal would be in the chocolate cake.
Part of why I love both of these recipes is because they are soooo simple to make, very basic ingredients and you don’t even need a mixer. Also, the reason I was drawn to the Oatmeal Cake as being the base and just adding cocoa to it instead of adding coconut on top of a regular Texas Sheet Cake, is because I like that the oatmeal cake only uses 1/2 cup of butter instead of 1 cup and it also has a cup of oatmeal in it so, hello, this can count as breakfast the next day. RIGHT?!
But that oatmeal ingredient was what had me a little worried about how this was going to taste as a chocolate cake.
Well, if the speed at which we devoured the cake is any indication, the oatmeal did not hurt the deliciousness of the cake at all. In-fact it gave it a very unique texture that seemed to keep us all wanting just one more bite.
The part I knew I wanted to keep from the Texas Sheet Cake was that Fudge-y Frosting. Oh yeah, Mommy likes fudge frosting. I never ask for a volunteer to lick that pan, if.you.know.what.I’m.saying!
I toasted some coconut (in the microwave) and sprinkled it generously over the cake immediately after frosting it. Who doesn’t love a little toasted coconut! Yum!
I also added a little bit of coconut extract and about 1/2 cup of shredded coconut to the chocolate oatmeal cake instead of the cinnamon that is in the regular version of the oatmeal cake. It gave it just the hint of coconut I was hoping for.
My 11 year old, who is one of those kids who doesn’t like cake. You know, the one refusing to eat the cupcake at birthday parties, always wants an ice-cream cake for his birthday. Well, he had 3 pieces and announced that he wants me to make a double decker cake like this with frosting around all the sides for his birthday this year.
What???? Wow, I think I just made it in life! It’s crazy what a kid eating and loving a food they have previously refused does to my heart!
You betcha! Mommy’s gonna make him the biggest Lazy Day Chocolate Coconut Cake you’ve ever seen!!!
Moral of the story: Next time you are lounging around on a Sunday Afternoon wishing you had a treat, make this cake! You won’t regret it!
- 1½ cups boiling water
- 1 cup oatmeal (quick oats)
- ½ cup butter or margarine
- 1 cup brown sugar
- 1 cup white sugar
- 2 eggs
- ½ tsp vanilla
- ¼ tsp coconut extract
- ¼ tsp almond extract
- 1¼ cups all-purpose flour
- ¼ cup cocoa
- 1 tsp baking soda
- ½ tsp salt
- ½ cup shredded coconut (not toasted)
- FOR THE FROSTING
- 6 tbsp butter
- 3 tbsp cocoa
- 3 tbsp milk
- 1 tsp vanilla
- 3 cups powdered sugar
- 1 cup toasted coconut
- Preheat oven to 350 degrees and spray cooking spray in a 9x13 glass baking dish, set aside.
- Pour boiling water over oatmeal in a medium-sized mixing bowl and add the ½ cup butter. Let stand for 2-3 minutes or until butter is melted.
- Add the brown and white sugar, eggs, vanilla, coconut and almond extracts. Mix well
- Add flour, cocoa, baking soda and salt. Mix thoroughly until everything is incorporated. Stir in shredded coconut and pour batter into prepared 9x13 pan.
- Bake at 350 degrees for 28-30 minutes or until toothpick inserted in center of cake comes out clean.
- Frost cake while still warm. Prepare frosting by:
- Combining butter, cocoa and milk in a small sauce pan. Bring to a boil. Remove from heat.
- Add powdered sugar and vanilla and whisk until frosting is smooth. Pour frosting over warm cake and smooth out evenly over the cake. Sprinkle top of cake generously with toasted coconut.
- To toast the coconut place 1 cup coconut in a microwave safe glass dish. Cook in 30 second intervals, stirring between each interval until coconut is browning being careful not to burn the coconut. I do this while the cake is cooking so it will be cooled off by the time I need to use it.