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    Home » Recipes » Desserts & Treats

    Oatmeal Cake with Broiled Coconut Topping

    by Mindy Boyd · Published: Mar 28, 2016 · Updated: Dec 23, 2024

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    ⏲️ 1 hour hr 5 minutes mins
    Jump to Recipe

    This Oatmeal Cake with Broiled Coconut Topping has to be one of the best cakes I have ever eaten! The addition of old-fashioned oats make it a super moist and delicious cake. But the best part is that you don’t have to wait too long for it to cool before you can eat it.

    One piece of Oatmeal Cake with Broiled Coconut Topping on a plate, another piece and the rest of the cake is in the background.

    After baking, you prepare the topping while the cake cools slightly. Spread the warm topping over the cake, pop it under the broiler for a few minutes, and voilà, in a relatively short amount of time you are eating cake!

    The topping is reminiscent of a thin caramel but enhanced with coconut and pecans. It’s irresistibly tasty!

    I usually have most of the ingredients for this cake in my pantry. Thankfully, I need to pick up coconut specifically, or I’d make this far too often (and struggle to stick to my 80/20 eating plan). I’m pretty sure Lee and I polished off this whole cake in about 2 days. 

    The entire cake in a 9" X 13" pan with a green and white napkin next to it.

    There are many versions of old-fashioned oatmeal cake online. This recipe closely resembles the one I enjoyed as a child. Pillsbury’s has a slightly different ratio of ingredients as mine. Southern Living has yet another version. And food.com has a version that has raisins in it.

     I combined a cake recipe and a topping recipe from different sources long ago, jotting them down in a notebook. While I can’t recall the original sources, I’m confident this version is perfect.

    One piece of cake on a white plate that has blue polka dots.
    Jump to:
    • Ingredients
    • Ingredient Notes
    • How to make delicious oatmeal cake
    • Tips
    • Storage
    • How to freeze this cake
    • Make these easy cake recipes next!
    • Oatmeal Cake with Broiled Coconut Pecan Topping

    Ingredients

    See recipe card for exact amounts.

    A collage of two images showing the ingredients for the cake on the left and the topping on the right, they are labeled with the ingredient name.

    Ingredient Notes

    • Oats: Rolled oats work best, though I have not tried them quick oats should also work.
    • Coconut: This is a key ingredient in the topping and we use sweetened coconut because it’s what is readily available at the grocery store. You can use unsweetened since brown sugar is added.
    • Butter: Unsalted butter is preferred, but salted butter works in a pinch.
    • Sugar: A combination of white sugar and light brown sugar create a moist cake. Brown sugar is also used in the topping.
    • Eggs: Essential for richness, moisture, and binding the ingredients.
    • Milk: Whole milk is ideal, but 2% or low-fat milk will also work.
    • Flour: All-purpose flour is best for this recipe.
    • Baking Soda: Helps the cake rise.
    • Salt: Enhances flavor in baked goods.
    • Nuts: Chopped pecans are traditional, but walnuts can be used as an alternative.
    • Vanilla: Pure vanilla extract is recommended, though vanilla flavoring works too.
    Top view of one piece of cake so the toasted coconut is visible.

    How to make delicious oatmeal cake

    Make the cake:

    1. Pre-heat oven to 350° and spray a 9″ X 13″ pan with nonstick cooking spray.
    2. Pour boiling water over the oats in a small bowl. Mix the flour, baking soda, salt, and cinnamon in another bowl. Set both aside.
    3. In a large bowl, cream the butter, brown sugar, sugar, and eggs with an electric mixer.
    4. Add the flour mixture to the butter mixture alternately with the oat mixture.
    5. Pour the cake batter into the prepared pan and bake for 25-30 minutes or until toothpick inserted in the center of the cake comes out clean.
    A collage of four images one with the oatmeal before and after the water has been soaked up and the dry ingredients in a bowl before and after being mixed up.

    Make the topping:

    1. Combine butter, brown sugar, milk and vanilla in small saucepan over medium heat. Heat to boiling and boil 3 – 4 minutes, stirring constantly. Stir in 1/2 cup coconut and pecans. Spread over the warm cake. Sprinkle with remaining coconut. 
    2. Broil until coconut is toasted, 5 – 7 minutes.
    3. Let the cake cool for about 15 minutes before cutting.
    A collage of four images showing the topping being made, the ingredients before and after being cooked and with the pecans and coconut added before and after being mixed.

    Tips

    • Let eggs come to room temperature for better results.
    • If you don’t have a hand or stand mixer, you can mix the batter by hand with a large spoon.
    • I add 1/3 flour mixture, then 1/2 the oat mixture, then another 1/3 flour, the other half of the oats, and finally the remaining 1/3 flour mixture. 
    • Be sure to watch the cake closely when you are browning the coconut. If the cake is closer the to the flame or heating element in the oven it may brown very fast. Check it after 2-3 minutes and very often while it’s under the broiler.
    A collage of four images showing the cake batter, baked cake, cake topped with topping and topped with additional coconut.

    Storage

    Store at room temperature in an airtight container for 3-4 days.

    How to freeze this cake

    The cake freezes beautifully, even with the broiled topping! Wrap individual pieces of baked cake in plastic wrap and place in an airtight container, we use zip top freezer bags.

    Defrost in the refrigerator for a couple of hours or on the counter for about 30 minutes. 

    One piece of cake on a plate, the recipe title is at the top in text so it can be pinned.

    Make these easy cake recipes next!

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    Did you love this recipe?

    We would love it if you’d leave a comment and ⭐️⭐️⭐️⭐️⭐️ review below!

    Feature image on of one piece of Oatmeal Cake with Broiled Coconut Topping on a white plate.

    Oatmeal Cake with Broiled Coconut Pecan Topping

    Mindy Boyd
    This wonderful oatmeal cake is incredibly moist, flavorful, and easy to make. Topped with a caramel-like mixture of coconut and pecans, it’s broiled to perfection for a sweet, toasty finish. A classic cake that’s sure to be a huge hit with the whole family!
    4.92 from 12 votes
    Print – Email Required Pin Recipe Save Recipe Saved Recipe
    Prep Time 15 minutes mins
    Cook Time 35 minutes mins
    Cooling Time 15 minutes mins
    Total Time 1 hour hr 5 minutes mins
    Course Dessert
    Cuisine American
    Servings 16 pieces

    Ingredients
      

    Cake Ingredients:

    • 1 1/2 cups boiling water
    • 1 cup old fashioned oats
    • 1/2 cup butter softened
    • 1 cup brown sugar
    • 1 cup sugar
    • 2 eggs
    • 1 1/2 cups flour
    • 1 tsp baking soda
    • 1 tsp salt
    • 1 tsp cinnamon

    Topping Ingredients:

    • 1/2 cup butter 1 stick
    • 1/2 cup brown sugar
    • 1/4 cup milk
    • 1 tsp vanilla
    • 1 cup shredded coconut divided
    • 1/2 cup chopped pecans
    • cooking spray
    Get Recipe Ingredients

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    Instructions
     

    For the cake:

    • Preheat oven to 350° and spray a 13" X 9" pan with cooking spray.
      cooking spray
    • Pour hot water over the oats in a small bowl. Mix the flour, baking soda, salt, and cinnamon in another bowl. Set both aside.
      1 1/2 cups boiling water, 1 cup old fashioned oats, 1 1/2 cups flour, 1 tsp baking soda, 1 tsp salt, 1 tsp cinnamon
    • Cream butter, brown sugar, sugar, and eggs with an electric mixer.
      1/2 cup butter, 1 cup brown sugar, 1 cup sugar, 2 eggs
    • Add flour mixture to creamed mixture alternately with oat mixture.
    • Pour into prepared pan and bake for 25-30 minutes or until toothpick inserted in the center of the cake comes out clean.

    For the topping:

    • Combine butter, brown sugar, milk and vanilla in small saucepan over medium heat. Heat to boiling and boil 3 – 4 minutes, stirring constantly. Stir in 1/2 cup coconut and pecans. Spread over warm cake. Sprinkle with remaining coconut. Broil until coconut is toasted, 5 – 7 minutes, see note below.
      1/2 cup butter, 1/2 cup brown sugar, 1/4 cup milk, 1 tsp vanilla, 1 cup shredded coconut, 1/2 cup chopped pecans

    Notes

    I add 1/3 flour mixture, then 1/2 the oat mixture, then another 1/3 flour, the other half of the oats, and finally the remaining 1/3 flour mixture. 
    *Be sure to watch the cake closely when you are browning the coconut. If the cake is closer the to the flame or heating element in the oven it may brown very fast. Check it after 2-3 minutes and very often while it’s under the broiler.
    The topping isn’t like the coconut pecan frosting that’s on a German chocolate cake, it’s thinner so it will ooze down into the cake. 
     
    Did you make this recipe? We would love it if you would leave us a comment and ⭐️⭐️⭐️⭐️⭐️ review below!
     
    Nutritional information is only an estimate and may not be correct for the specific ingredients used.  
     
    See how to freeze this cake, notes, tips and other valuable information in the post above.
     
    Bookmark this page to find it quickly when you are ready to make this recipe!

    Nutrition Facts

    Calories: 353kcal | Carbohydrates: 49g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 51mg | Sodium: 337mg | Potassium: 109mg | Fiber: 1g | Sugar: 35g | Vitamin A: 393IU | Vitamin C: 0.1mg | Calcium: 38mg | Iron: 1mg
    Tried this recipe?Let us know how it was with a comment below.

     

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    Reader Interactions

    Comments

    1. Marie says

      March 19, 2023 at 12:39 pm

      4 stars
      The cake is moist and delicious. However, I didn’t care for the topping. It was too runny and the brown sugar left an almost burnt caramel taste in my mouth. Maybe I was expecting it to taste like the frosting on a German chocolate cake?

      Reply
      • Mindy Boyd says

        March 19, 2023 at 12:42 pm

        Maybe, this is not supposed to be thick like the frosting on a German Chocolate cake but more like a topping that oozes down into the cake.

        Reply
    2. Daphne Lewis says

      February 16, 2020 at 8:22 pm

      This looks soooo good!!

      Reply
      • Mindy Boyd says

        February 23, 2020 at 10:26 am

        Thank you, it is one of my favorites!

        Reply
    4.92 from 12 votes (11 ratings without comment)

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