This Oatmeal Cake With A Broiled Coconut-Pecan Topping is one of those cakes that are suitable to be served as a coffee cake, for brunch, tea, or as a dessert. The decadent broiled coconut pecan topping is what sets this 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. 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.
You may also like: Quick Whole Grain Oat Rolls, Overnight Oats and Banana Oatmeal Muffins.
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Helpful Kitchen Items:
Oatmeal Cake With A Broiled Coconut-Pecan Topping
Servings 16
Ingredients
- For the cake:
- 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 Coconut-Pecan 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
Instructions
- Preheat the oven to 350°F. Spritz a 9 x 13 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.
- Sift together the all purpose flour, baking soda, ground cinnamon, salt and nutmeg.
- Cream together the softened butter with the 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 the dry ingredients to the creamed butter. Mix until fully combined stopping to 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 the 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.
Lisa says
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 says
Lisa, I love that this recipe reminded you of such a sweet times. I hope you enjoy, it is might tasty!
Tracy says
I don’t have evaporated milk on hand. Will almond milk or 2% or regular milk work?
Melissa says
I’ve never tried either with this recipe but, sounds like a great experiment! Let me know how it goes and which you chose.