Grandma's  Oatmeal Cake

This traditional old-fashioned oatmeal cake is made with rolled oats, all-purpose flour, brown sugar, butter and has a delicious crunchy coconut pecan topping. It’s moist, rich and perfect for special occasions. Can easily be made gluten-free.


Preheat oven to 350°F. Grease a 9x13 baking pan.

1. Preheat Oven

In a small mixing bowl add oats and boiling water. Let stand for 20 minutes.

2. Soak Oats

Using an electric mixer or stand mixer, beat sugar, brown sugar and butter until combined and fluffy. Beat in eggs and vanilla. Fold in oatmeal.

3. Beat

In a bowl, combine flour, baking soda, cinnamon, salt and ground nutmeg. Add wet to the dry ingredients and mix until just combined.

4. Combine

Pour batter into prepared baking dish. Bake 40-50 minutes.

5. Bake

Let cool while preparing the topping — combine melted butter, brown sugar, pecans, coconut, milk in a bowl.

6. Make Topping

Spread topping over the cake and broil for 2-3 minutes or until the topping is bubbly and the coconut is golden brown.

7. Broil Topping

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