Oatmeal Cake with Coconut Pecan Frosting
Moist, comforting, and brimming with flavor, this Oatmeal Cake with Coconut Pecan Frosting is the ultimate dessert for any occasion. Made with softened rolled oats, warm spices like cinnamon, and a touch of vanilla, this cake boasts a tender crumb that melts in your mouth. The decadent coconut pecan frosting, caramelized with brown sugar and cream, adds a gooey, nutty sweetness that perfectly complements the wholesome base. Ready in just an hour, this easy-to-make cake is perfect for family gatherings, potlucks, or as a satisfying sweet treat with a cup of coffee. Whether you're craving something nostalgic or looking to impress guests, this oatmeal cake is guaranteed to delight!
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
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 eggs
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 1 teaspoon vanilla extract
- 0.75 cup shredded coconut
- 0.5 cup chopped pecans
- 0.5 cup unsalted butter (for frosting)
- 1 cup brown sugar, packed (for frosting)
- 3 tablespoons heavy cream
- 1 teaspoon vanilla extract (for frosting)
- 0.75 cup shredded coconut (for frosting)
- 0.5 cup chopped pecans (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
In a medium bowl, combine the rolled oats and boiling water. Let the mixture sit for 20 minutes to soften the oats.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until well blended and fluffy.
Add the eggs one at a time to the butter and sugar mixture, beating well after each addition.
Stir in the softened oatmeal mixture and vanilla extract, mixing until fully incorporated.
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Fold in the shredded coconut and chopped pecans.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
While the cake is baking, prepare the frosting by combining the butter, brown sugar, and heavy cream in a medium saucepan over medium heat. Stir constantly until the butter is melted and the mixture is smooth and bubbling.
Remove the saucepan from the heat and stir in the vanilla extract, shredded coconut, and chopped pecans.
Once the cake has finished baking, let it cool for about 10 minutes, then spread the frosting evenly over the cake while it is still warm.
Set aside to cool completely before slicing and serving.
Nutrition Facts
Calories |
677 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 258 mg | 11% | |
| Total Carbohydrate | 88.7 g | 32% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 66.4 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 62 mg | 5% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 202 mg | 4% | |
*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.
