When baking with sticky ingredients such as honey or corn syrup. Spray your measuring cup with nonstick spray before adding in the honey. The sticky honey will slide right out!
Submit Your Favorite Recipes

Receive New Recipes and the Weekly Letter

Cheesecake Recipes

Coffee Cake Recipes

Bundt Cake Recipes

Cakes with Fruit

Chocolate Recipes

Cake Mix Recipes

Herman Recipes

Spice Cake Recipes

Frosting and Fillings

Pound Cake Recipes

All Time Favorite Recipes

No-Bake Cake Recipes

Angel Food Recipes

Ice Cream Recipes

Sponge Cakes Recipes

Torte Recipes

Holiday Recipes

Cupcake Recipes


Strawberry Dream
Strawberry Dream

Print This Delicious and Healthy Oatmeal Cake Recipe

Oatmeal Cake Recipe and Coconut Pecan Topping

Rich dense Oatmeal cake with wonderful creamy Coconut Pecan frosting. Cake can either be baked in a Bundt pan or a square cake pan.

Oatmeal cake with lots of coconut, on a red plate

1 cup Quick cooking rolled oats
1 1/3 cups Boiling water
1/2 cup Butter, soft
1/2 cup Light brown sugar, firmly packed
1/2 cup Granulated sugar
2 Eggs, beaten
1 tsp Vanilla extract
1 1/3 cups All-purpose flour
1 tsp Baking powder
1/2 tsp Salt
1 tsp Ground cinnamon

Coconut Pecan Topping

1/2 cup Evaporated milk
1/4 cup Light brown sugar, firmly packed
1/4 cup Granulated sugar
1/4 cup Butter
1 cup Flaked coconut
1/2 cup Chopped pecans

Oven Temp ~ 325°
Baking Time ~
Pan Type ~ 9 inch square cake pan
Preheat oven, grease and flour baking dish.

Combine oats and boiling water, stirring to blend well. Let stand 20 minutes.
In a mixing bowl, cream the butter, add sugars and beat at medium speed of electric mixer. Add eggs, vanilla, and cooled oatmeal mixture, beating until well blended.
In a separate bowl sift together the flour, baking powder, salt and cinnamon.
Add to creamed mixture, stirring until smooth.
Pour oatmeal cake batter into prepared baking dish. Bake oatmeal cake carefully.
While cake is baking, combine topping ingredients in a medium saucepan, mix well. Bring to a boil stirring constantly. Spread over hot oatmeal cake right out of the oven. Turn broiler on, return cake to oven, broil topping for about 4 to 5 minutes. Cool cake and serve. Oatmeal Cake with Coconut Pecan Topping recipe serves about 9.

Serves 12
Nutrition facts:
Serving Size 104 g
Calories 330
Calories from Fat 172
Total Fat 19.1g 29%
Saturated Fat 10.3g 52%
Cholesterol 61mg 20%
Sodium 205mg 9%
Total Carbohydrates 35.8g 12%
Dietary Fiber 2.4g 9%
Sugars 19.1g
Protein 5.0g
Vitamin A 8% • Vitamin C 1% • Calcium 7% • Iron 12%

E-mail This Oatmeal Cake Recipe and Coconut Pecan Topping to a Friend

User Comments


Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!