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4.8 from 5 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 Time10 mins
Cook Time40 mins
Total Time47 mins
Course: Dessert
Cuisine: American
Keyword: baking, cake
Servings: 20
Calories: 264kcal


For the oatmeal cake:

  • 1 cup old fashioned oats
  • 1 1/2 cups boiling water
  • 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 large eggs, at room temperature
  • 1 1/2 teaspoons pure vanilla extract

For the topping:

  • 8 tablespoons unsalted butter
  • 3/4 cup brown sugar
  • 3 tablespoons whole milk
  • 1 teaspoon vanilla extract
  • 1 cup sweetened shredded coconut


  • 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!


Calories: 264kcal | Carbohydrates: 39g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 139mg | Potassium: 79mg | Fiber: 1g | Sugar: 28g | Vitamin A: 309IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg