This Old Fashioned Oatmeal Cake recipe is generously topped with a brown sugar coconut topping. It is sweet and delicious for a luscious dessert.

This classic dessert is a must try recipe that has been passed down for many generations. Delicious old fashioned rolled oats combine with pantry staples for a delightful cake. The topping is a simple combination of coconut, pecans and more for the perfect amount of crunch.
I have so many favorite cake recipes, but this is definitely top of the list. Although, I also love Old Fashioned Hummingbird Cake Recipe. My family also likes when I make 3 ingredient oatmeal cookies. For more brown sugar flavor, make Brown Sugar Syrup and Chocolate Chip Cookie Cake Recipe.
Table of Contents
What is Oatmeal Cake?
Oatmeal is a classic recipe that many generations have made. There is something special about classic dessert recipes such as Chocolate Depression Cake, Karo Syrup Pecan Pie and Snickerdoodle Cookies that Grandma served.
This traditional oatmeal cake is no exception and will surely continue to be a hit. It consists of a hearty oatmeal cake base combined with cake ingredients you probably already have.
The topping is a crispy contrast to the moist cake. The decadent combination of brown sugar, coconut flakes and pecans take this dessert to the next level.
Ingredients

For the Cake
- Rolled Oats. Old fashioned and not quick cooking.
- Brown Sugar. The Best Brown Sugar Substitutes.
- Granulated Sugar. Plain white sugar.
- All Purpose Flour. Plain flour and not self-rising.
- Ground Cinnamon. You can adjust this to taste.
- Vanilla Extract. Pure vanilla extract.
For the Topping
- Milk. I like to use whole milk.
- Coconut flakes. Unsweetened.
- Pecans. Chopped.
- Butter. Unsalted butter.
You can find the complete ingredient list at the bottom of the post in the recipe card.
Substitutions
- Nuts. Swap the pecans with chopped walnuts.
- Topping. Another tasty idea for topping is Maple Cream Cheese Frosting and Cool Whip Frosting.
How to Make Oatmeal Cake

Step 1. Preheat the oven and spray a baking dish with cooking spray. Use an electric mixer to combine the boiling water and oats in a large mixing bowl. Set aside while you prepare the rest of the cake batter.

Step 2. In a separate medium bowl, beat together the butter with both types of sugar until fluffy. Then mix in the eggs until combined.

Step 3. Get out another bowl and whisk together the flour, cinnamon baking soda and salt.

Step 4. Then mix the dry ingredients into the wet ingredients. Stir in the soaked oats and vanilla extract.

Step 5. Spread the batter into the baking dish. Bake until a toothpick inserted into the center of the cake comes out clean.

Step 6. Mix together the topping ingredients.

Step 7. Carefully spread the mixture on top of the cake. Broil until the coconut starts to brown slightly.

Step 8. Slice and serve the warm cake. The cake is ready to serve and enjoy!
Storage
Store the leftovers, covered, at room temperature for up to 5 days.

Frequently Asked Questions
Rolled Oats have a thicker texture than Quick Oats. The recipe calls for Rolled Oats and I suggest you use this. The cake will turn out differently if you substitute quick oats.
You also do not want to use steel cut oats because they take longer to cook.
Sure! This cake is very easy to make ahead of time and stores easily. Feel free to make this 2 to 3 days in advance.
More Delicious Recipes With Oats
Go ahead and try this recipe because you will love it. Please leave a comment and star rating once you do. I love hearing from you!
Oatmeal Cake
Ingredients
For the Cake:
- 1 Cup Rolled Oats
- 1 1/2 Cup Boiling Water
- ½ Cup Unsalted Butter Softened
- 1 Cup Granulated Sugar
- 1 Cup Brown Sugar Packed
- 2 Large Eggs
- 1 ⅓ Cup All Purpose Flour
- 1 Teaspoon Baking Soda
- ½ Teaspoon Salt
- 1 Teaspoon Ground Cinnamon
- 1 Teaspoon Vanilla Extract
For the Topping:
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 2 tablespoons milk
- 1 cup unsweetened coconut flakes
- 1/2 cup finely chopped pecans
Instructions
For the Cake:
- Preheat the oven to 350 degrees Fahrenheit and spray a 9×13 baking dish with a non-stick cooking spray.
- Mix together the boiling water and oats in a large bowl. Set aside while you prepare the rest of the cake batter.
- In a separate bowl, beat together the butter with the brown sugar and granulated sugar until light and fluffy. Then mix in the eggs, one at time, until combined.
- In a separate bowl, whisk together the flour, baking soda, salt and ground cinnamon. Then mix the dry ingredients into the wet ingredients until just combined. Stir in the soaked oats and vanilla extract.
- Pour the batter into the baking dish. Bake for 30-40 minutes until a toothpick inserted into the center of the cake comes out clean.
For the Topping:
- Mix together the topping ingredients.
- Spread the mixture on top of the cake. Broil for 2-4 minutes until the coconut starts to brown slightly (watch it closely so it doesn’t burn!).
- Remove from the oven and the cake is ready to serve and enjoy!
Recipe Notes
Nutrition Facts