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Oatmeal Cake With Coconut Pecan Frosting

Old-Fashioned Oatmeal Cake with Coconut Pecan Frosting Recipe

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 servings
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 1 cup old-fashioned rolled oats
  • 1 1/4 cups boiling water
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 cup unsalted butter
  • 1/2 cup packed light brown sugar
  • 1/2 cup heavy cream or evaporated milk
  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans
  • 1 tsp vanilla extract

Method
 

  1. Soak the oats in boiling water for 20 minutes.
  2. Cream the butter and sugars with a mixer until pale and fluffy, about 3 minutes.
  3. Beat in eggs and vanilla, stir in the oats, then fold in the flour, baking soda, salt, cinnamon, and nutmeg until just combined.
  4. Pour batter into a greased 9x13-inch pan and bake at 350°F for 30–35 minutes until a toothpick comes out clean.
  5. Combine butter, brown sugar, and cream in a saucepan; cook 1 minute after bubbling, then stir in coconut, pecans, and vanilla. Pour over the warm cake and broil 6 inches from the heat for 2–3 minutes until golden and bubbling.

Notes

Let the cake cool for at least 10 minutes after broiling so the topping sets before slicing. If your broiler runs hot, check at 1 minute and rotate the pan as needed.