Oatmeal Cake

Baked as a simple sheet cake, this recipe finishes with a buttery, broiled coconut pecan topping that turns golden and irresistible. It’s an easy, potluck-friendly, make-ahead dessert made with pantry staples and zero patience for fancy techniques—perfect for holidays, gatherings, and bake sales.

Course Dessert - Cake

Cuisine American - Vintage

Prep Time 5

Cook Time 40

Resting time 20

Total Time 1 5

Servings

Calories 394kcal

Author Marye Audet-White

Ingredients

Cake

1-¼ cups boiling water
1 cup quick oats not instant
1 cup brown sugar
1 cup white sugar
2 eggs
½ cup butter
1-⅓ cups sifted flour
½ teaspoon salt
1 teaspoon baking soda

Topping

6 tablespoons butter
½ cup brown sugar
¼ cup evaporated milk
1 teaspoon vanilla
1 cup angel flake coconut or other sweetened coconut
½ cup pecans

Instructions

Grease a 9x13 pan and preheat the oven to 350℉
Pour boiling water over quick oats and let stand 20 minutes.
Add the brown sugar, white sugar, eggs, and butter. Beat well.
Add the flour, salt, and baking soda. Mix well.
Pour into prepared cake pan.
Bake at 350℉ for 40 minutes or until a insta-read thermometer registers 200℉ when inserted in the center.

Topping

Mix all ingredients well.
Spread on top of hot cake.
Broil for 5 minutes, or until coconut is golden and sugar is bubbling. Watch carefully!

Notes

Note: This cake can also be baked in a 9×9-inch pan for a thicker, more old-fashioned result; increase baking time slightly and watch the center. This is how my mom made it. 13x9 will be a little thinner and more cake like.

Storage: This oatmeal cake can be kept covered at room temperature for up to 24 hours, refrigerated for up to 4 days, or frozen for up to 3 months.

Tips:

Add the coconut topping while the cake is still hot so it melts in and sticks like it’s supposed to.
Stay glued to the oven during broiling. The topping goes from pale to perfect to “we have serious regrets” in about thirty seconds.

Nutrition