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Old Fashioned Oatmeal Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Cindy Gibbs at My Country Table
  • Prep Time: 15
  • Cook Time: 40
  • Total Time: 55
  • Yield: 12 servings 1x
  • Category: Cake
  • Method: Bake
  • Cuisine: American


This super moist oatmeal cake is topped with a coconut broiled topping and is perfect for breakfast, dessert or anytime!


Units Scale


  • 1 cup quick oats
  • 1 1/4 cup boiling water
  • 1/2 cup (1 stick) real butter, unsalted
  • 3 large eggs
  • 1 cup white sugar
  • 1 cup light brown sugar
  • 1 1/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon real vanilla


  • 1 cup light brown sugar
  • 1/2 cup half & half
  • 4 tablespoons real butter
  • 1 cup shredded coconut



  1. Preheat oven to 350 degrees.
  2. Spray a 9″ x 13″ cake pan with non stick cooking spray.
  3. Mix the oatmeal and water together in a medium bowl and set aside.
  4. Sift the flour, baking soda, salt and cinnamon together in a medium bowl and set aside.
  5. In the bowl of a stand mixer, using the paddle attachment, mix the butter and eggs together on medium speed for about one minute, (or you can use a hand mixer). Add the sugars and vanilla and mix on medium speed until mixture is light and creamy about one minute. Add about half of the flour mixture while mixing on low speed, followed by the soaked oatmeal mixture, and ending with the other half of the flour mixture. Mix on low speed just until the dry ingredients are incorporated.
  6. Pour the filling into the prepared pan. Bake for approximately 30-35 minutes until a toothpick inserted into the center of the cake comes out clean. While the cake is baking prepare the topping.


  1. Place the brown sugar, half & half and butter in a medium size pan over medium heat. Stir and bring mixture to a boil. Remove from heat and add the coconut. Mix well with a large spoon. Spread the mixture onto the hot cake. Place under a broiler for about one minute until the topping starts to bubble and the coconut begins to turn a golden color. DO NOT walk away from the oven. This happens quickly.
  2. Serve cake at room temperature or slightly warmed.


  • Store cake covered for up to three days.


  • Serving Size: 12