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!

Nutriscore Rating: 42/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 10

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)

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.

Step 2

In a medium bowl, combine the rolled oats and boiling water. Let the mixture sit for 20 minutes to soften the oats.

Step 3

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until well blended and fluffy.

Step 4

Add the eggs one at a time to the butter and sugar mixture, beating well after each addition.

Step 5

Stir in the softened oatmeal mixture and vanilla extract, mixing until fully incorporated.

Step 6

In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.

Step 7

Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Step 8

Fold in the shredded coconut and chopped pecans.

Step 9

Pour the batter into the prepared baking pan and smooth the top with a spatula.

Step 10

Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 11

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.

Step 12

Remove the saucepan from the heat and stir in the vanilla extract, shredded coconut, and chopped pecans.

Step 13

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.

Step 14

Set aside to cool completely before slicing and serving.

Nutrition Facts

Serving size	(1946.9g)

Amount per serving	% Daily Value*
Calories	7778.0

Total Fat 460.7g	0%
Saturated Fat 279.4g	0%
Polyunsaturated Fat g
Cholesterol 933.7mg	0%
Sodium 2845.9mg	0%
Total Carbohydrate 896.6g	0%
Dietary Fiber 64.8g	0%
Total Sugars 646.8g
Protein 75.1g	0%

Vitamin D 140.3IU	0%
Calcium 684.1mg	0%
Iron 26.5mg	0%
Potassium 2766.0mg	0%

*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.

Source of Calories

Fat: 51.6%

Protein: 3.7%

Carbs: 44.6%