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Oatmeal Cake with Coconut Frosting

Ready in less than one hour, this cake is moist and sweet without being overpowering.
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Dessert
Cuisine American
Servings 18 slices


  • 9” x 13” baking dish



  • 1 cup old fashioned oats
  • 1 ½ cups boiling water
  • ¾ cup granulated sugar
  • ¾ cup brown sugar
  • ½ cup butter softened
  • 1 teaspoon vanilla bean paste
  • 2 eggs
  • 1 ¼ cups flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt


  • 1 cup coconut flakes
  • ½ cup brown sugar
  • ¼ cup butter melted
  • ¼ cup half-and-half


  • Combine boiling water and old-fashioned oats in a small bowl and allow to cool.
  • Preheat oven to 350 degrees F and grease a 9” by 13” baking dish.
  • Using an electric mixer, beat together the butter and sugars for the cake. Mix in the vanilla bean paste and eggs until the mixture is completely combined.
  • In a separate bowl, combine flour, baking soda, baking powder, salt, cinnamon and nutmeg. Slowly add this to your butter mixture. Once combined, pour in oatmeal mixture. Beat until completely combined.
  • Pour your batter into the prepared baking dish. Bake for 30-35 minutes, or until a toothpick comes out clean.
  • While the cake is baking, combine all of the topping ingredients in a small bowl. As soon as the finished cake comes out of the oven, cover with the topping.
  • Return the topped cake to the oven and broil on high for 2-3 minutes, watching closely. Remove from the oven once the coconut is slightly browned and the topping is bubbly.
Keyword cake, coconut, oatmeal