Is it only me, or is walking places getting harder now that it’s all hot and humid everywhere. And with all of the fast food stores advertising their cheap cold beverages, I can tell you that I have been lured in and have accepted my fair share of cheap milkshakes this week.
Now, this hot weather is making me do things that I have never done in my life. One of them is joining a gym for the first time. I am the girl who walks in and stands around watching people to see how to work the machines. And when I get on a machine, I watch people some more, because I’m sure that I’m doing this wrong. Maybe I’ll stick to going to the classes they offer, or hitting the pool.
Another thing that this heat is making me do is MAKING ACTUAL CAKE! That’s right everyone. You heard correctly. This is NOT a mug cake. This is an actual put-in-the-oven, ready-in-over-5-minutes kind of moist cake. Because I’m growing. Getting healthier at the gym and having this new found patience. I should get some kind of reward. It’s a surprise that I have enough time in the day for a gym session AND a cake baking session.
Coconut Oatmeal Cake Ingredients
You only need a couple of pantry essentials to make this old fashioned oatmeal cake recipe. All you need is:
Cake ingredients:
- 1 1/4 cup boiling water
- 1 cup quick oats
- 1/2 cup butter
- 1 cup white sugar
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 tsp ground cinnamon
- 1 1/2 tsp salt
- 1 1/3 cup all-purpose flour
Topping ingredients:
- 4 Tbsp evaporated milk
- 1/2 cup butter
- 1/4 cup brown sugar
- 3/4 cup white sugar
- 1 cup unsweetened shredded coconut
- 1 cup pecans
Tips & Tricks
Can I use old-fashioned oats? Instead of the quick cooking oats, old fashioned oats (also called rolled oats) can be used in its place. The texture will not be as moist, but it will result in a delicious cake nonetheless.
Make this delicious oatmeal cake even more decadent. While this is a classic cake as is, you can make the coconut pecan topping even more special. Try adding in some warm spices to the topping ingredients, or using toasted coconut. Even though the broiled coconut topping is my favorite thing about this cake, feel free to switch it up with coconut frosting or pecan streusel. I also really like this cake topped with a scoop of vanilla ice cream if you are feeling extra fancy.
This cake can be made ahead of time. I think that this old-fashioned oatmeal cake recipe tastes even better the next day. Just allow the hot cake to cool in the cake pan at room temperature, then either cover with aluminum foil or transfer to an airtight container.
Make this cake a little healthier. The flour in this cake can easily be substituted with whole wheat flour. The cake batter will be a little bit thicker, and it may not be as moist, but it makes it a little healthier for you.
More of my Favorite Recipes
Like this Coconut Oatmeal Cake recipe? Then you will love some of these similar easy peasy recipes:
If you try this Coconut Oatmeal Cake recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on social media! I always love seeing what you are creating! And make sure that you are following along for new recipes.
Coconut Oatmeal Cake
Ingredients
Cake
- 1 1/4 cups boiling water
- 1 cup quick cooking oats
- 1/2 cup salted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1 1/2 tsp salt
- 1 1/3 cups all-purpose flour
Topping
- 4 Tbsp evaporated milk
- 1/2 cup salted butter
- 1/4 cup brown sugar, packed
- 3/4 cup granulated sugar
- 1 cup unsweetened shredded coconut
- 1 cup pecans, chopped
Instructions
- Preheat oven to 350°F. Lightly grease a 9×13 inch pan and set aside.
- In a medium bowl, pour the boiling water over the oats. Set aside.
- In a separate bowl, mix together the flour, salt, soda and cinnamon. Set aside.
- Cream together the 1/2 cup of butter, sugar, 1 cup of brown sugar, eggs and vanilla until smooth. Slowly add in the flour mixture until fully incorporated.
- Add the softened oats until just combined.
- Pour batter into the prepared pan, and bake in the preheated oven for 35 to 40 minutes.
- Meanwhile, in a saucepan, combine the milk, 1/2 cup of butter, 1/4 cup of brown sugar and 3/4 cup white sugar until the butter has melted and the mixture is fully combined. Add in the coconut and chopped pecans.
- Remove the cake from oven. Set oven temperature to broil.
- Spread the coconut mixture on the warm cake.
- Place the cake under the broiler for 2 to 3 minutes. Keep an eye on it! Remove from oven, and allow to cool before cutting into slices.
Pin for Later
Sounds delicious. I love the coconut and oatmeal combination.
That cake sounds really delicious…
I would like such reward!
Mmm! This looks so delicious, I love the texture and moisture that oats bring to a cake – they're such an incredible ingredient. Anything with coconut is perfect in my eyes, so I will definitely have to try making this!!
Everytime I hit the gym, I will feel less guilty when I eat the cake I bake 🙂 Your coconut cake looks really moist and delicious!
Looks fantastic!
I always love the combo of oatmeal and coconut. This looks great!
Mmm I love this idea- such perfect flavors!
Sues
Love this cake, it looks so scrumptious and moist, I don't know why people hate on using the word moist to describe cakes, but I love a moist cake, and this one is pure perfection, but you are right, it totally balances the fitness level 🙂
http://peasandpeonies.com/
Awh, had a wee snigger reading about your approach to the gym, but as long as you can have the cake and eating it still -s'all good y'know? 😀
It sounds absolutely delicious! It's like granola in cake form, with so much coconut 😀 Which makes it all nice and Summery 😀 Result! Thanks for sharing, wish I could steal a slice ^ ^
PS Oats = potentially breakfast right? I could totally see myself having this first thing in the morning with a cuppa 😀
This looks amazing! And yes, I was waiting for it to warm up all winter, and now I'm dying in the heat! Pinning 🙂
It has been SO humid this week. Crazy to feel like August in June! And this cake? Amazing! I love that coconut topping.
Joining a gym is the first step. The actual working out will come with time 😉
At least you are going to the gym! That deserves major kudos! I simply say I'm going to go, and then I'm like "well there is always tomorrow"… and repeat. So I never actually go (opps!) This cake sure is THE perfect reward for your new found gym membership and patience! I, too, have been eating a crap ton of coconut so this cake is toe-ts calling my name! I love that you added pecans for some crunch! Yummmm!! Cheers and thanks for sharing!
Oh YUM! Coconut Oatmeal Cake looks fabulously divine! Love this deadly combo of coconut and oatmeal! SUPER indulging stuff!
Anu-My Ginger Garlic Kitchen
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I want to know what will happen if I use bread maker to do it.
Very good cake with lots of different textures – just sweet enough for us, and we loved the topping!
That makes me so happy to hear 🙂
I made this and the texture was amazing! Such a wonderful combination of oats and coconut.
It is one of my favorite cake textures too. So glad you liked it!
What a marvelous combination of flavors in this coconut oatmeal cake. It looks and sounds delicious!
It’s definitely one of my favorites 😉
This is perfection in a cake! Thank you for this awesome recipe!
You’re welcome 🙂
This coconut oatmeal combo looks fantastic. Thanks a lot for sharing.
Let me know if you give it a go!