Oatmeal Cake and Frosting

Indulge in the comforting nostalgia of this Oatmeal Cake with Toasted Coconut Pecan Frosting—a tender, moist cake bursting with cozy cinnamon flavor and topped with a decadent buttery glaze. Made with softened rolled oats and a blend of granulated and brown sugars, this easy homemade cake strikes the perfect balance between sweet and wholesome. The crowning glory is an irresistible frosting made with shredded coconut, crunchy pecans, and a rich caramel-like base, broiled to golden perfection for a deliciously gooey crunch. Ready in under an hour, this crowd-pleasing dessert is ideal for potlucks, holidays, or an afternoon treat. With just one bite, you’ll be transported to pure comfort food bliss!

Nutriscore Rating: 36/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 12

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 large eggs
• 1.5 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 0.5 teaspoon salt
• 0.5 cup unsalted butter (for frosting)
• 1 cup brown sugar, packed (for frosting)
• 0.25 cup heavy cream
• 0.75 cup shredded coconut
• 0.5 cup chopped pecans

Directions

Step 1

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

Step 2

In a mixing bowl, combine the rolled oats with the boiling water. Stir and let sit for 20 minutes to soften and cool.

Step 3

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

Step 4

Add the eggs one at a time, mixing well after each addition.

Step 5

Stir in the softened oats and mix until well combined.

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 ingredients, mixing until just combined. Do not overmix.

Step 8

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

Step 9

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Step 10

While the cake is baking, prepare the frosting. In a small saucepan over medium heat, melt the butter.

Step 11

Stir in the brown sugar and cream, and bring the mixture to a gentle simmer, stirring constantly. Simmer for 2-3 minutes until it thickens slightly.

Step 12

Remove from heat and stir in the shredded coconut and chopped pecans.

Step 13

Once the cake is done baking, remove it from the oven and turn on the broiler.

Step 14

Spread the frosting evenly over the warm cake.

Step 15

Place the cake under the broiler for 2-3 minutes, watching closely to avoid burning, until the frosting is bubbly and lightly browned.

Step 16

Allow the cake to cool slightly before serving. Slice into squares and enjoy!

Nutrition Facts

Serving size	1717.5 grams (1717.5g)

Amount per serving	% Daily Value*
Calories	6224

Total Fat 308.70g	396%
Saturated Fat 175.80g	879%
Polyunsaturated Fat NaNg
Cholesterol 949mg	316%
Sodium 2783mg	121%
Total Carbohydrate 844.40g	307%
Dietary Fiber 30.00g	107%
Total Sugars 631.20g
Protein 56.50g	113%

Vitamin D 140IU	702%
Calcium 618mg	48%
Iron 21mg	116%
Potassium 1878mg	40%

*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: 43.5%

Protein: 3.5%

Carbs: 52.9%