Oatmeal Cake With Coconut Pecan Topping
My oatmeal cake with coconut pecan topping is a moist cinnamony cake with a quick and easy broiled topping that is to die for! I was going through some old recipes the other day and found this gem. It is also sometimes known as the Lazy Daisy Cake. This cake is easy to make with simple ingredients from your pantry and you would never know it contains oatmeal. The cake is ready in less than an hour. It is a decadent and dense cake which makes a great breakfast treat, coffee cake or after-dinner dessert. It gets better after it sits for a day or two as well so you can easily make it ahead of time. This vintage recipe is one that will be made again and again and will always be a family favorite!
Ingredients for Oatmeal Cake with Coconut Pecan Topping:
For the Oatmeal Cake:
- 1 1/2 cups boiling water
- 1 cup rolled oats (not instant)
- 1 cup brown sugar, packed
- 1 cup granulated sugar
- 1/2 cup butter (1 stick)
- 2 eggs, room temperature
- 1 tsp vanilla extract
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
For the Coconut Pecan Topping:
- 1/2 cup butter (1 stick)
- 1/2 cup brown sugar, packed
- 1/4 cup milk or half and half
- 1 cup chopped pecans (may substitute walnuts or sliced almonds)
- 1 cup sweetened, flaked coconut
- 1 tsp vanilla extract
How to make Oatmeal Cake with Coconut Pecan Topping:
- Heat water to boiling in a large saucepan.
- Stir the rolled oats into the water.
- Turn off the heat and let the oats and water sit while you mix the other ingredients together. This will soften the oats.
- Preheat oven to 350 degrees and spray 9×13 pan with cooking spray. The topping will go on the cake under the broiler after the cake is baked. I used a glass Pyrex baking dish which is safe up to 450 degrees under the broiler if it is 2 ” from the heat source and the broiler is preheated. If in doubt you should use a metal baking pan.
- Place the brown sugar, granulated sugar and butter into a large mixing bowl and cream them together with a mixer.
- Add the eggs and vanilla extract and mix well.
- Place flour, soda, cinnamon and salt together in a large mixing bowl and whisk together.
- Mix 1/2 of rolled oats and flour mixture into the creamed mixture and mix together.
- Add other 1/2 of rolled oats and flour mixture to batter and mix until everything is combined.
- Pour batter into prepared 9×13 pan and bake for about 35 minutes or until toothpick inserted into center of cake comes out clean. If you are using a dark baking pan you may need to adjust the temperature to 325 degrees and start checking for doneness in 25 minutes by inserting a toothpick in the center of the cake. Dark pans tend to cook the outside before the inside.
Coconut Pecan Topping:
- While the cake is baking make the topping.
- Melt butter, sugar and milk or half and half together in a large saucepan over medium heat. Stir in the vanilla, pecans and coconut. Remove from the heat.
- When cake is done spread the topping mixture over the top of the cake and place it under the broiler for 2-4 minutes. Watch it closely and take it out when coconut is browned. Be careful it doesn’t burn.
- Let the cake cool for about 15-20 minutes. It’s great served warm but develops more flavor as it sits.
- Store cake covered at room temperature for 2 days. You can keep it in the refrigerator for 5 days.
- It can be frozen in an airtight freezer container for about 3 months. Unthaw the cake at room temperature.
Other yummy dessert recipes to try:
Blueberry Streusel Sweet Bread
Oatmeal Cake With Coconut Pecan Topping
My oatmeal cake with coconut pecan topping is a moist cinnamony cake with a quick and easy broiled topping that is to die for!
Ingredients
- 1 1/2 cups boiling water
- 1 cup rolled oats (not instant)
- 1 cup brown sugar, packed
- 1 cup granulated (white) sugar
- 1/2 cup butter (1 stick)
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
Topping:
- 1/2 cup butter (1 stick)
- 1/2 cup brown sugar, packed
- 1/4 cup milk or half and half
- 1 cup chopped pecans May substitute chopped walnuts or sliced almonds if preferred
- 1 cup sweetened, flaked coconut
- 1 tsp vanilla extract
Instructions
- Heat water to boiling in a large saucepan.
- Stir the rolled oats into the water. Turn off the heat and let the oats and water sit while you mix the other ingredients together. This will soften the oats.
- Preheat oven to 350 degrees and spray 9x13 pan with cooking spray. I used a glass Pyrex baking dish which is safe under the broiler at 450 degrees if it is 2 " from the heat source and the broiler is preheated. If in doubt use a metal baking pan.
- Place the brown sugar, granulated sugar and butter into a large mixing bowl and cream them together with a mixer.
- Add the eggs and vanilla extract and mix well.
- Place flour, soda, cinnamon and salt together in a large mixing bowl and whisk together.
- Mix 1/2 of rolled oats and flour mixture into the creamed mixture and mix together.
- Add other 1/2 of rolled oats and flour mixture to batter and mix until everything is combined.
- Pour batter into prepared 9x13 pan and bake for about 35 minutes or until toothpick inserted into center of cake comes out clean.
- While the cake is baking make the topping.
- Melt butter, sugar and milk or half and half together in a large saucepan over medium heat. Stir in the vanilla, pecans and coconut. Remove from the heat.
- When cake is done spread the topping mixture over the top of the cake and place it under the broiler for 2-4 minutes. Watch it closely and take it out when coconut is browned. Be careful it doesn't burn.
- Let the cake cool for about 15-20 minutes. It's great served warm but develops more flavor as it sits.