Oatmeal Cake and Frosting
Indulge in the comforting nostalgia of this Oatmeal Cake with Toasted Coconut Pecan Frosting—a tender, moist cake bursting with cozy cinnamon flavor and topped with a decadent buttery glaze. Made with softened rolled oats and a blend of granulated and brown sugars, this easy homemade cake strikes the perfect balance between sweet and wholesome. The crowning glory is an irresistible frosting made with shredded coconut, crunchy pecans, and a rich caramel-like base, broiled to golden perfection for a deliciously gooey crunch. Ready in under an hour, this crowd-pleasing dessert is ideal for potlucks, holidays, or an afternoon treat. With just one bite, you’ll be transported to pure comfort food bliss!
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Recipe Information
Ingredients
- 1 cup rolled oats
- 1.25 cups boiling water
- 0.5 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 0.5 cup unsalted butter (for frosting)
- 1 cup brown sugar, packed (for frosting)
- 0.25 cup heavy cream
- 0.75 cup shredded coconut
- 0.5 cup chopped pecans
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
In a mixing bowl, combine the rolled oats with the boiling water. Stir and let sit for 20 minutes to soften and cool.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Stir in the softened oats and mix until well combined.
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
While the cake is baking, prepare the frosting. In a small saucepan over medium heat, melt the butter.
Stir in the brown sugar and cream, and bring the mixture to a gentle simmer, stirring constantly. Simmer for 2-3 minutes until it thickens slightly.
Remove from heat and stir in the shredded coconut and chopped pecans.
Once the cake is done baking, remove it from the oven and turn on the broiler.
Spread the frosting evenly over the warm cake.
Place the cake under the broiler for 2-3 minutes, watching closely to avoid burning, until the frosting is bubbly and lightly browned.
Allow the cake to cool slightly before serving. Slice into squares and enjoy!
Nutrition Facts
Calories |
6224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 308.7 g | 396% | |
| Saturated Fat | 175.8 g | 879% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 949 mg | 316% | |
| Sodium | 2783 mg | 121% | |
| Total Carbohydrate | 844.4 g | 307% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 631.2 g | ||
| Protein | 56.5 g | 113% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 618 mg | 48% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 1878 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
