Coconut Oatmeal Cake

Is it only me, or is walking places getting harder now that it’s all hot and humid everywhere. And with all of the fast food stores advertising their cheap cold beverages, I can tell you that I have been lured in and have accepted my fair share of cheap milkshakes this week.

Now, this hot weather is making me do things that I have never done in my life. One of them is joining a gym for the first time. I am the girl who walks in and stands around watching people to see how to work the machines. And when I get on a machine, I watch people some more, because I’m sure that I’m doing this wrong. Maybe I’ll stick to going to the classes they offer, or hitting the pool.

Another thing that this heat is making me do is MAKING ACTUAL CAKE! That’s right everyone. You heard correctly. This is NOT a mug cake. This is an actual put-in-the-oven, ready-in-over-5-minutes kind of moist cake. Because I’m growing. Getting healthier at the gym and having this new found patience. I should get some kind of reward. It’s a surprise that I have enough time in the day for a gym session AND a cake baking session.

Coconut Oatmeal Cake Ingredients

You only need a couple of pantry essentials to make this old fashioned oatmeal cake recipe. All you need is:

Cake ingredients:

• 1 1/4 cup boiling water
• 1 cup quick oats
• 1/2 cup butter
• 1 cup white sugar
• 1 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 tsp ground cinnamon
• 1 1/2 tsp salt
• 1 1/3 cup all-purpose flour

Topping ingredients:

• 4 Tbsp evaporated milk
• 1/2 cup butter
• 1/4 cup brown sugar
• 3/4 cup white sugar
• 1 cup unsweetened shredded coconut
• 1 cup pecans

Tips & Tricks

Can I use old-fashioned oats? ​Instead of the quick cooking oats, old fashioned oats (also called rolled oats) can be used in its place. The texture will not be as moist, but it will result in a delicious cake nonetheless.

Make this delicious oatmeal cake even more decadent. While this is a classic cake as is, you can make the coconut pecan topping even more special. Try adding in some warm spices to the topping ingredients, or using toasted coconut. Even though the broiled coconut topping is my favorite thing about this cake, feel free to switch it up with coconut frosting or pecan streusel. I also really like this cake topped with a scoop of vanilla ice cream if you are feeling extra fancy.

This cake can be made ahead of time. I think that this old-fashioned oatmeal cake recipe tastes even better the next day. Just allow the hot cake to cool in the cake pan at room temperature, then either cover with aluminum foil or transfer to an airtight container. 

Make this cake a little healthier. ​The flour in this cake can easily be substituted with whole wheat flour. The cake batter will be a little bit thicker, and it may not be as moist, but it makes it a little healthier for you. 

More of my Favorite Recipes

Like this Coconut Oatmeal Cake recipe? Then you will love some of these similar easy peasy recipes:

• German Chocolate Cake Oatmeal
• Pumpkin Streusel Loaf
• Baked Oatmeal

If you try this Coconut Oatmeal Cake recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on social media! I always love seeing what you are creating! And make sure that you are following along for new recipes.

Coconut Oatmeal Cake

Coconut oatmeal cake that is so moist and easy to make. Made with unsweetened coconut and pecans, this dessert recipe will send you back for more.

5 from 5 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: Vegetarian

Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 50 minutes minutes

Ingredients

Cake

• 1 1/4 cups boiling water
• 1 cup quick cooking oats
• 1/2 cup salted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1 tsp baking soda
• 1 1/2 tsp salt
• 1 1/3 cups all-purpose flour

Topping

• 4 Tbsp evaporated milk
• 1/2 cup salted butter
• 1/4 cup brown sugar, packed
• 3/4 cup granulated sugar
• 1 cup unsweetened shredded coconut
• 1 cup pecans, chopped

Instructions

• Preheat oven to 350°F. Lightly grease a 9×13 inch pan and set aside.
• In a medium bowl, pour the boiling water over the oats. Set aside.
• In a separate bowl, mix together the flour, salt, soda and cinnamon. Set aside.
• Cream together the 1/2 cup of butter, sugar, 1 cup of brown sugar, eggs and vanilla until smooth. Slowly add in the flour mixture until fully incorporated. 
• Add the softened oats until just combined. 
• Pour batter into the prepared pan, and bake in the preheated oven for 35 to 40 minutes.
• Meanwhile, in a saucepan, combine the milk, 1/2 cup of butter, 1/4 cup of brown sugar and 3/4 cup white sugar until the butter has melted and the mixture is fully combined. Add in the coconut and chopped pecans. 
• Remove the cake from oven. Set oven temperature to broil.
• Spread the coconut mixture on the warm cake.
• Place the cake under the broiler for 2 to 3 minutes. Keep an eye on it! Remove from oven, and allow to cool before cutting into slices.

Pin for Later