Oatmeal Cake with Broiled Coconut Pecan Topping
This old-fashioned oatmeal cake is a moist homemade cake made with rolled oats and topped with a sweet broiled coconut pecan topping. It’s an easy oatmeal cake recipe made in a 9x13 pan and is perfect for dessert, holidays, or family gatherings.
Servings: 16 pieces
Calories: 353kcal
Ingredients
Cake Ingredients:
- 1 ½ cups boiling water
- 1 cup old fashioned oats
- ½ cup butter softened
- 1 cup brown sugar
- 1 cup sugar
- 2 eggs
- 1 ½ cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
Topping Ingredients:
- ½ cup butter 1 stick
- ½ cup brown sugar
- ¼ cup milk
- 1 teaspoon vanilla
- 1 cup shredded coconut divided
- ½ cup chopped pecans
- cooking spray
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 ½ cups boiling water, 1 cup old fashioned oats, 1 ½ cups flour, 1 teaspoon baking soda, 1 teaspoon salt, 1 teaspoon cinnamon
- Cream butter, brown sugar, sugar, and eggs with an electric mixer.½ 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 ½ cup coconut and pecans. Spread over warm cake. Sprinkle with remaining coconut. Broil until coconut is toasted, 5 - 7 minutes, see note below.½ cup butter, ½ cup brown sugar, ¼ cup milk, 1 teaspoon vanilla, 1 cup shredded coconut, ½ cup chopped pecans
Video
Notes
I add ⅓ of the flour mixture, then ½ of the oat mixture, another ⅓ of the flour mixture, the remaining oat mixture, and finally the remaining flour mixture.
Watch the cake closely while browning the coconut. If the cake is close to the flame or heating element, the coconut may brown very quickly. Check it after 2–3 minutes and frequently after that while it’s under the broiler.
The coconut pecan topping is thinner than the frosting on a German chocolate cake. This is intentional—the warm topping should ooze down into the cake rather than sit on top like a thick frosting.
Nutritional information is only an estimate and may not be correct for the specific ingredients used.
Nutrition
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