This Oatmeal Cake with Broiled Coconut Pecan Topping is one of those cakes that can be served as a coffee cake, for brunch and tea time or as a sweet ending to any meal.
Oatmeal Cake with Broiled Coconut Pecan Topping
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. Why? Because it's so darn delicious! Oatmeal cake has a dense rich texture and a combination of flavors that has made it a potluck and picnic favorite for generations.
Oatmeal Cake with it's Decadent Coconut Pecan Topping is a Nostalgic Dessert to Savor
I can remember first tasting this cake as a little girl and thinking I couldn't believe a cake that tasted so delicious had oatmeal in it. Of course, like anyone I already had a love for oatmeal cookies and 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.
Tips for Making Oatmeal Cake
- The oats are softened with hot water before adding to the batter. Allow ample time to cool.
- While the oatmeal cools, sift together the dry ingredients and begin creaming the wet ingredients together with a mixer. By the time these are done, the oatmeal is ready to add to the creamed mixture.
- The topping for this cake is broiled. It's important that once it's placed under the broiler, you don't walk away. It could burn easily due to the sugar in the topping.
- This cake can be served warm, at room temperature or chilled.
- You may also enjoy these peanut butter overnight oats from the Minimalist Baker.
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Oatmeal Cake with Broiled Coconut-Pecan Topping
Servings: 16 pieces
Ingredients
- Cake:
- 1 cup quick cooking oats
- 1 cup hot water
- 1 ¾ cup all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- ¼ tsp ground nutmeg
- ½ cup butter softened
- ⅓ cup evaporated milk
- 1 cup light brown sugar packed
- ¾ cup granulated sugar
- 2 large eggs
- 2 tsp 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 Tbsp evaporated milk
- 1 tsp pure vanilla extract
- ¼ tsp 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 Frosting: 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.
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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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