Oatmeal Cake with Coconut Pecan Frosting: A Comfort Food Dessert

Moist, heavenly oatmeal cake covered in coconut pecan frosting. This is one comfort food dessert recipe you’ll want to make over and over.

Are you a fan of moist, flavorful cakes that bring comfort with every bite? Look no further than this mouthwatering oatmeal cake with a toasty, caramely coconut pecan frosting. This delightful dessert combines the wholesomeness of oats with the richness of coconut and pecans for a truly unforgettable treat. It’s the perfect blend of satisfaction and indulgence.

There’s something inherently comforting about a classic oatmeal cake. It’s a dessert that reminds us of family gatherings, cozy afternoons, and cherished traditions.

Coconut Pecan Frosting: A Match Made in Heaven

This frosting is very similar to German chocolate cake frosting, but the extra touch of broiling is a game changer. The oatmeal cake on its own is great. It’s moist and hearty, sweet and cinnamony.

But adding the buttery goodness of the coconut pecan frosting at the end and then broiling it for a few minutes makes it magical. You might be tempted to skip the broiling, but DON’T. Trust me. It’s soooo worth a few extra minutes.

Instead of serving the cake right away, consider letting the topping soak into the cake for a few hours, or even a whole day, before serving. I would be willing to bet you’ve never had a moister, more flavorful cake than this one. Incredible. *chef’s kiss*

Ingredients for Oatmeal Cake with Coconut Pecan Frosting

For the cake:

• 1 cup rolled oats or quick oats
• 1 1/2 cup boiling water
• 1 cup light brown sugar
• 1 cup white sugar
• 1/2 cup shortening, such as Crisco
• 2 eggs
• 1 1/2 cup flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt

For the frosting:

• ½ cup heavy cream
• ½ cup butter, softened
• ½ cup light brown sugar
• 1 teaspoon vanilla extract
• 1 cup shredded coconut
• ½ cup chopped pecans

How to Make Oatmeal Cake with Coconut Pecan Frosting

1. Preheat oven to 325°F.
2. In a small saucepan, bring the water to a boil. Remove from the heat, add the oatmeal, and let stand for 20 minutes.
3. In a medium bowl, cream together the brown sugar, white sugar, shortening, and eggs.
4. In a separate small bowl, whisk together the flour, baking soda, cinnamon, and salt, then add to the creamed mixture, stirring until well combined.
5. Stir in the oatmeal.
6. Pour into a greased 9X13 pan and bake 35-40 minutes, until a toothpick inserted in the middle comes out clean.
7. While the cake is baking, in a medium bowl, mix together the softened butter, cream, brown sugar, and vanilla until smooth.
8. Add the coconut and chopped pecans.
9. Spread the frosting evently over the hot cake and place under the broiler until lightly browned, only about 3-4 minutes.
10. Cool slightly before serving. If you can, wait a few hours before serving to allow time for the topping to soak in some.

Note: In my opinion, this cake is best the day AFTER making it, after the topping has soaked into the cake more.

Frequently Asked Questions

• Can I replace the heavy cream with milk? Yes, whole milk or half-and-half work fine as substitutes for the heavy cream. The frosting will be a thinner consistency, but it works. In my opinion, if you can go full-fat in a dessert, do, but milk will certainly cut out some calories as well.
• Can I use instant oats instead of rolled oats for the cake? Yes, you can use rolled oats or quick oats for this recipe.
• Can I make the cake gluten-free? Certainly. Simply substitute regular flour with gluten-free flour.
• Can I make the frosting ahead of time? Yes, you can prepare it ahead of time, but it’s best if brought to room temperature before spreading it onto the hot cake.
• Can I use unsweetened shredded coconut? Yes, although sweetened coconut adds some sweetness.
• How long does the cake stay fresh? Stored well, it typically lasts about three days at room temperature or up to a week in the refrigerator.

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Oatmeal Cake with Coconut Pecan Frosting

Moist, heavenly oatmeal cake covered in coconut pecan frosting. This is one comfort food dessert recipe you'll want to make over and over.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dessert

Servings 12

Ingredients

  

For the cake:

• 1 cup rolled oats or quick oats
• 1 1/2 cup boiling water
• 1 cup light brown sugar
• 1 cup white sugar
• 1/2 cup shortening
• 2 eggs
• 1 1/2 cup flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt

For the frosting:

• ½ cup heavy cream
• ½ cup butter softened
• ½ cup light brown sugar
• 1 teaspoon vanilla extract
• 1 cup shredded coconut
• ½ cup chopped pecans

Instructions

 

• Preheat oven to 325°F.
• In a small saucepan, bring the water to a boil. Remove from the heat, add the oatmeal, and let stand for 20 minutes.
• In a medium bowl, cream together the brown sugar, white sugar, shortening, and eggs.
• In a separate small bowl, whisk together the flour, baking soda, cinnamon, and salt, then add to the creamed mixture, stirring until well combined.
• Stir in the oatmeal.
• Pour into a greased 9X13 pan and bake 35-40 minutes, until a toothpick inserted in the middle comes out clean.
• While the cake is baking, in a medium bowl, mix together the softened butter, cream, brown sugar, and vanilla until smooth.
• Add the coconut and chopped pecans.
• Spread the frosting evently over the hot cake and place under the broiler until lightly browned, only about 3-4 minutes.
• Cool slightly before serving. If you can, wait a few hours before serving to allow time for the topping to soak in some.

Keyword cake, coconut, Dessert, fall dessert, nuts, oatmeal, winter