Old-Fashioned Oatmeal Cake with Coconut Topping
Old-Fashioned Oatmeal Cake is a moist, spiced dessert loaded with comforting flavor from oats, cinnamon, and brown sugar. Topped with a luscious broiled coconut and nut mixture, this vintage cake is perfect for family gatherings, potlucks, or whenever you crave a nostalgic sweet treat. Easy to prepare and full of texture, this classic recipe is sure to become a favorite.
Ingredients
For the Cake:
| Ingredient | Quantity |
|---|---|
| Old-fashioned rolled oats | 1 1/2 cups |
| Boiling water | 1 1/4 cups |
| All-purpose flour | 1 1/2 cups |
| Ground cinnamon | 1 1/2 teaspoons |
| Baking soda | 1 teaspoon |
| Fine salt | 1/2 teaspoon |
| Ground nutmeg | 1/4 teaspoon |
| Granulated sugar | 3/4 cup |
| Light brown sugar | 3/4 cup |
| Unsalted butter (softened) | 1/2 cup |
| Eggs | 3 large |
| Vanilla extract | 1 teaspoon |
For the Topping:
| Ingredient | Quantity |
|---|---|
| Unsalted butter (melted) | 6 tablespoons |
| Light brown sugar (packed) | 2/3 cup |
| Milk | 1/4 cup |
| Vanilla extract | 1 teaspoon |
| Sweetened shredded coconut | 1 1/2 cups |
| Chopped nuts (optional) | 1/2 cup |
Instructions
1. Prepare the Oatmeal:
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In a heatproof bowl, combine the rolled oats and boiling water.
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Let sit for 20 minutes until the oats absorb the water and soften.
2. Preheat the Oven:
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Set your oven to 350°F (175°C).
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Grease and flour a 9×13-inch baking pan.
3. Mix Dry Ingredients:
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In a medium bowl, whisk together:
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Flour
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Cinnamon
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Baking soda
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Salt
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Nutmeg
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Set aside.
4. Cream the Butter and Sugars:
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In a large bowl, beat together the butter, granulated sugar, and brown sugar until light and fluffy (about 3–4 minutes).
5. Add Eggs and Vanilla:
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Beat in the eggs one at a time.
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Stir in the vanilla extract.
6. Combine with Oatmeal:
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Add the softened oats to the butter-sugar mixture.
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Mix until fully combined.
7. Add Dry Ingredients:
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Gradually incorporate the dry mixture into the wet mixture.
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Stir gently until just combined—don’t overmix.
8. Bake the Cake:
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Pour batter into the prepared pan and spread evenly.
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Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
9. Make the Topping:
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While the cake bakes, mix the melted butter, brown sugar, milk, vanilla, shredded coconut, and nuts (if using) in a bowl.
10. Broil the Topping:
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Once the cake is done, remove it from the oven and set the oven to broil.
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Evenly spread the topping over the hot cake.
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Broil for 2–3 minutes, watching closely, until golden and bubbling.
11. Cool and Serve:
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Let the cake cool in the pan on a wire rack.
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Serve warm or at room temperature.
Tips for Best Results
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Don’t skip the broiling: It gives the topping its signature caramelized finish.
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Use fresh spices: Fresh cinnamon and nutmeg enhance the cake’s warm flavor.
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Storage: Store leftovers covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
For more details, visit the full recipe