4.5 from 39 votes
Oatmeal Cake
This old-fashioned oatmeal cake with a sweet coconut topping is easy to make and a favorite family dessert. It's the perfect cake for potlucks, parties, or just because you are craving cake!
Prep Time
10 mins
Cook Time
40 mins
Total Time
47 mins
Servings:
20
Calories:
264 kcal
Course:
Dessert
Cuisine:
American
Ingredients
For the oatmeal cake:
- 1 cup old fashioned oats
- 1 1/2 cups water boiling
- 1 1/2 cups all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup brown sugar packed
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter at room temperature
- 2 egg at room temperature, large
- 1 1/2 teaspoons vanilla extract pure
For the topping:
- 8 tablespoons butter unsalted
- 3/4 cup brown sugar
- 3 tablespoons milk whole
- 1 teaspoon vanilla extract
- 1 cup coconut sweetened shredded
Instructions
- Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray and set aside.
- Place the oats in a small bowl. Pour the boiling water over the oats and let sit while you prepare the cake, about 10 minutes.
- In a separate small bowl, whisk together the flour, cinnamon, baking soda, and salt. Set aside.
- Use a stand mixer or hand mixer to beat the butter and sugars together until creamy. Scrape down the sides with a spatula, as necessary.
- Add the eggs and vanilla extract and mix until smooth. Add the oat mixture and mix until combined.
- Add the dry ingredients and beat until just combined. Don’t over mix. Pour the batter into the prepared pan.
- Bake for 30 to 40 minutes or until cake is set and a toothpick inserted into the center comes out clean. Remove the pan from the oven and set aside while you make the topping.
- Preheat the oven to broil. In a medium saucepan, combine the butter, brown sugar, and milk. Heat over medium-high, stirring until melted and smooth. Remove from heat and stir in the vanilla extract and coconut.
- Pour the coconut topping over the warm cake and evenly spread with a spatula.
- Place the cake back in the oven, under the broiler, for 1 to 2 minutes or until the coconut is toasted. Don’t walk away, this won’t take long!
- Let the cake cool for at least 15 minutes before cutting and serving. Enjoy!
Cup of Yum
Nutrition Information
Calories
264kcal
(13%)
Carbohydrates
39g
(13%)
Protein
2g
(4%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
1g
(50%)
Cholesterol
41mg
(14%)
Sodium
139mg
(6%)
Potassium
79mg
(2%)
Fiber
1g
(4%)
Sugar
28g
(56%)
Vitamin A
309IU
(6%)
Vitamin C
1mg
(1%)
Calcium
29mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20 Serving
Amount Per Serving
Calories 264
% Daily Value*
| Calories | 264kcal | 13% |
| Carbohydrates | 39g | 13% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 139mg | 6% |
| Potassium | 79mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 309IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.