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 your meal.
Easy Oatmeal Cake with Broiled Coconut Pecan Topping Recipe
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. What’s 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. The decadent broiled coconut pecan frosting is what sets this oatmeal cake apart and takes it over-the-top.How to make simple Oatmeal Cake:
- Oatmeal – Quick cooking oats softened in hot water.
- Flour – All-purpose flour sifted with baking soda, ground cinnamon, salt and ground nutmeg.
- Butter – Salted or unsalted butter, softened.
- Milk – Evaporated milk
- Sugar – Light brown sugar and granulated sugar.
- Eggs – Large eggs.
- Flavoring – Pure vanilla extract.
- Topping – Sweetened flaked coconut, roughly chopped pecans or walnuts, light brown sugar, melted butter, evaporated milk, pure vanilla extract and ground cinnamon.
How to Make the BEST Oatmeal Cake with 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 Topping 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.
- Kitchen tools you’ll need: 13 x 9 inch baking dish or cake pan, stand mixer or hand mixer, small saucepan , large bowl, medium bowl, small bowl, whisk, nut chopper, measuring cups and spoons.
- To make this cake you begin by softening the quick cooking oats in hot water before adding them 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 medium bowl using a whisk.
- Next, use a stand mixer or a hand mixer to cream the wet ingredients together. By the time this is done, the oatmeal has likely cooled enough to proceed with the recipe and you can safely add it to the creamed mixture.
- The topping for this cake is broiled in the oven. 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.
- You could use chopped walnuts or chopped pecans in the icing.
- 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 3-4 days.
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.
- This Raspberry Layer Cake is stunning!
- 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.
- I worked on this Italian Cream Cake recipe until it was perfected.
- My Buttered Rum Cake is a holiday must-make.
- My recipe for Pineapple Upside Down Cake is made with fresh pineapple.
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Helpful Kitchen Items:
Oatmeal Cake with Broiled Coconut-Pecan Topping
- 1 cup quick cooking oats
- 1 cup hot water
- 1 3/4 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/4 tsp ground nutmeg
- 1/2 cup butter softened
- 1/3 cup evaporated milk
- 1 cup light brown sugar packed
- 3/4 cup granulated sugar
- 2 large eggs
- 2 tsp pure vanilla extract
- Broiled Topping:
- 2 cup sweetened flaked coconut
- 1 1/2 cup roughly chopped pecans or walnuts
- 1 cup light brown sugar packed
- 1/2 cup butter melted
- 3 Tbsp evaporated milk
- 1 tsp pure vanilla extract
- 1/4 tsp ground cinnamon
- 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.