This Oatmeal Cake with Broiled Coconut Pecan Topping recipe is the kind of cake that can be served as a coffee cake for breakfast or brunch, with a cup of coffee and at tea time or as a sweet dessert ending to any meal.
Easy Oatmeal Cake with Broiled Coconut Pecan Topping Recipe
The decadent broiled coconut pecan topping is what sets this oatmeal cake apart and takes it over-the-top. Oatmeal cake is one of those vintage cake recipes that needs to be preserved because it's so darn delicious! Oatmeal cake has a dense rich texture and a combination of flavors that has made it a potluck favorite for generations.
Oatmeal Cake with Coconut Pecan Topping Recipe
So, what is the origin of old fashioned oatmeal cake? While it isn't exactly clear, like many vintage cakes this kind of cake likely originated out of a need to use simple pantry ingredients to make something delicious. I can remember first tasting this cake as a little girl and thinking that I couldn't believe a cake that tasted so good had oatmeal in it. Of course, like most people I already had a love for oatmeal raisin cookies and oatmeal chocolate chip cookie bars. I was converted into a life-long oatmeal fan from that day forward and will be a bonefide fan of this oatmeal cake forever.
How to Make the Best Oatmeal Cake with Broiled Coconut Pecan Topping Recipe
This homemade oatmeal cake recipe is one that can take you from breakfast and brunch to a mid morning snack with a mug of coffee or tea and dessert.
- Ingredients you'll need to make this recipe for homemade Oatmeal Cake: Quick cooking oats, hot water, all purpose flour, baking soda, ground cinnamon, salt, nutmeg, butter, evaporated milk, light brown sugar, granulated sugar, large eggs and vanilla extract.
- For the Coconut Pecan frosting you'll need: 2 cups of sweetened flaked coconut, 1 cup of chopped pecans or walnuts, light brown sugar, butter, evaporated milk and vanilla extract.
- The oats are softened with hot water before adding to the batter. It's important to allow ample time for them to cool.
- While the oatmeal cools, sift together the dry ingredients in a separate bowl using a whisk. You should also begin creaming the wet ingredients together with a hand mixer or a stand mixer. By the time these are done, the oatmeal has likely cooled enough to proceed with the recipe and add it to the creamed mixture.
- The topping for this cake is broiled. It's important that once you place it under the broiler in the oven that you don't walk away. It could burn easily due to the brown sugar in the topping.
- This cake can be served warm, at room temperature or chilled.
- Store leftover oatmeal cake in the refrigerator for up to 5 days or on the counter for up to 3 days.
- You may also enjoy these peanut butter overnight oats from the Minimalist Baker.
More Southern Style Cake Recipes to Make
Sheet cakes are one of my go to desserts to make and you can find me baking year-round regardless of the season or weather. More homemade single layer cake recipes you may like to try:
- Texas Sheet Cake with it's decadent fudge icing is an all time favorite.
- Carrot Cake Poke Cake begins with a cake mix and no one will ever know.
- Easy Honey Bun Cake recipe is another cake that can be served any time of day.
- Cherry Coca Cola Cake is a Southern classic with a cherry twist.
- My recipe for Pineapple Upside Down Cake is made with fresh pineapple.
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Oatmeal Cake with Broiled Coconut-Pecan Topping
Servings: 16 pieces
Calories: 453kcal
Ingredients
- Cake:
- 1 cup quick cooking oats
- 1 cup hot water
- 1 ¾ cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ½ cup butter softened
- ⅓ cup evaporated milk
- 1 cup light brown sugar packed
- ¾ cup granulated sugar
- 2 large eggs
- 2 teaspoon pure vanilla extract
- Broiled Topping:
- 2 cup sweetened flaked coconut
- 1 ½ cup roughly chopped pecans or walnuts
- 1 cup light brown sugar packed
- ½ cup butter melted
- 3 tablespoon evaporated milk
- 1 teaspoon pure vanilla extract
- ¼ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F. Spritz a 13 x 9 inch baking pan with cooking spray. Set aside.
- Mix together the oats and hot water. Set aside for 15 minutes to allow the oats to soften and cool.
- Meanwhile, sift together all purpose flour, baking soda, ground cinnamon, salt and nutmeg.
- Using an electric mixer, cream together butter, evaporated milk, brown sugar, granulated sugar and vanilla.
- Add the eggs one at a time beating well after each addition.
- Add the cooled oats and dry ingredients to the creamed butter. Continue to beat with a mixer just until fully combined. Stop and scrape the sides of the bowl as needed.
- Spread into the prepared pan. Bake for 35-40 minutes or until a toothpick inserted into the center comes back with moist crumbs.
- To make the Topping: Melt butter in a medium size microwave safe bowl.
- Add the remaining topping ingredients mixing until fully combined.
- Spread the topping evenly onto the cake immediately after it's removed from the oven. Increase the oven setting to broil moving the rack to the upper third of the oven.
- Broil for 3-5 minutes until the topping has melted and is bubbly. Do not walk away the topping can burn easily if left unattended.
- Cool to warm or serve at room temperature.
Nutrition
Serving: 1serving | Calories: 453kcal | Carbohydrates: 58g | Protein: 5g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 298mg | Potassium: 188mg | Fiber: 3g | Sugar: 41g | Vitamin A: 414IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 2mg
Tried this recipe?Mention @melissassk or tag #melissassk!
My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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Carolyn
Hi! Do you know if I can use old fashioned oats instead of quick oats?
Melissa
If you use old fashioned oats, give them a quick pulse in the food processor to make them a slightly smaller and finer. You would still use the same amount as quick cooking for the recipe.
Allison Jones
The cake is easy and very good, my entire family loved it. I used oat flour instead of all purpose and it tasted great. I recommend giving it a try.
Melissa
Thank you!
Sarah Clarke
My Mom used to make this cake a lot when I was young. I have looked for the exact recipe for years, I am so glad that you shared it. Brings back so many good memories.
Melissa
I still love this one, enjoy!
Keri
This cake was delicious very moist but made a lot hoping I can freeze some for later.
Melissa
You can freeze this cake just like any other. Cool completely, then wrap and freeze.
Cindy Powers.
My mom made this cake for many years.we lost her 4 years ago and never had this cake again
I am going to try this and surprise my family.i was so happy that you have shared this treat
Melissa
It's an oldie but, goodie, enjoy!
danute norris
did you broil the cake and topping in a glass pan? I cooked a pork tenderloin in a glass pan at450 degrees. When I took it out of the oven the glass cracked.
I want to try making this cake. I tasted it, thought it was very good. Although the girl said she did not broil it.
Does broiling it make that much of a difference?
Melissa
This cake was broiled in the ceramic pan that's pictured and yes, it does make a difference. Please follow the manufacturer instructions regarding temperature tolerance for any pan that you choose to use.
Tracy
I don't have evaporated milk on hand. Will almond milk or 2% or regular milk work?
Melissa
I've never tried either with this recipe but, sounds like a great experiment! Let me know how it goes and which you chose.
Lisa
I am so excited to find your oatmeal cake recipe with the boiled topping. I have searched and. Searched but missing details made it hard to FIND the right recipe.
My grandmother from Texarkana, Arkansas used to make I saw the photo, My heart stopped for a second. Then I read through the recipe and I was transported back to my summer farm childhood of gathering eggs to make this cake with her. She used regular oats and we had jersey milk cows so we didn't use evaporated milk.
Making this soon. Grocery shopping first!!
Thanks so much!!
Melissa
Lisa, I love that this recipe reminded you of such a sweet times. I hope you enjoy, it is might tasty!