Here’s a classic Old-Fashioned Oatmeal Cake with Coconut Topping—a moist, spiced cake with a caramelized coconut-pecan topping that’s irresistibly rich and comforting. This vintage recipe is perfect for holidays, potlucks, or cozy family desserts.
Old-Fashioned Oatmeal Cake with Coconut Topping
*(Makes a 9×13-inch cake)*
Ingredients:
For the Oatmeal Cake:
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1 cup (90g) old-fashioned rolled oats
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1 ¼ cups (300ml) boiling water
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½ cup (115g) unsalted butter, softened
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1 cup (200g) granulated sugar
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1 cup (220g) packed brown sugar
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2 large eggs
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1 tsp vanilla extract
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1 ½ cups (190g) all-purpose flour
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1 tsp baking soda
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½ tsp baking powder
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1 tsp ground cinnamon
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½ tsp ground nutmeg
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½ tsp salt
For the Coconut-Pecan Topping:
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½ cup (115g) unsalted butter
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1 cup (220g) packed brown sugar
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¼ cup (60ml) heavy cream or evaporated milk
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1 tsp vanilla extract
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1 ½ cups (150g) sweetened shredded coconut
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1 cup (120g) chopped pecans (or walnuts)
Instructions:
1. Prepare the Oatmeal Base:
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In a bowl, combine rolled oats and boiling water. Let sit for 20 minutes to soften.
2. Make the Cake Batter:
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Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
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In a large bowl, cream butter, granulated sugar, and brown sugar until fluffy.
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Beat in eggs one at a time, then stir in vanilla and the soaked oatmeal.
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In another bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
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Gradually mix dry ingredients into the wet batter until just combined.
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Pour into the prepared pan and bake for 30–35 minutes, until a toothpick comes out clean.
3. Make the Coconut-Pecan Topping:
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While the cake bakes, melt butter in a saucepan over medium heat.
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Stir in brown sugar, cream, and vanilla. Simmer for 1–2 minutes until slightly thickened.
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Remove from heat and mix in coconut and pecans.
4. Assemble & Broil:
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As soon as the cake comes out of the oven, spread the topping evenly over it.
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Place under the broiler for 2–3 minutes (watch closely!) until bubbly and golden.
5. Cool & Serve:
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Let cool slightly before slicing. Serve warm or at room temperature.
Tips:
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For extra moisture: Substitute ½ cup applesauce for ½ the butter in the cake.
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Storage: Cover and keep at room temp for up to 3 days, or refrigerate for longer freshness.
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Serving idea: Pair with vanilla ice cream or whipped cream for a decadent dessert!
This old-fashioned cake is a nostalgic crowd-pleaser—sweet, chewy, and full of texture. Enjoy! 😊🍰