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Oatmeal Cake with Coconut Pecan Topping

Oatmeal Cake With Coconut Pecan Topping

LeAnn
My oatmeal cake with coconut pecan topping is a moist cinnamony cake with a quick and easy broiled topping that is to die for!
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Prep Time 20 minutes
Cook Time 37 minutes
Course Dessert
Cuisine American
Servings 16
Calories 415 kcal

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.

Nutrition

Calories: 415kcal
Keyword Oatmeal cake with coconut pecan topping, oatmeal cake, old-fashioned oatmeal cake, oatmeal cake with broiled topping, oatmeal cake with coconut pecan frosting
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