If there ever was a dessert that brought back the warm fuzzies of my childhood, it’s this Old-Fashioned Oatmeal Cake. The sweet, crunchy walnut and coconut topping is my favorite part! Take a peek and try not to drool.
My mom used to let us choose which kind of cake we wanted for our birthdays growing up, and without fail, this is the one that many of us requested. Can you blame us?
I love family traditions like that, that get carried down through the generations. Now I do the same for my kids.
I enjoy sharing this wonderful cake with them that I enjoyed as a child.
Even for a coconut hater like me (I’m weird, I know), I can’t resist this moist, dense, sweet-with-a-crunchy-topping cake. I think it’s because the coconut adds a fantastic texture, but isn’t an overwhelming flavor, which is just the way I like it.
The oatmeal is softened in boiling water, which provides a perfect moistness for the cake base. Mmmmmm!!!
We had a few dinner guests the other night and even after eating way too much of the main course, there was still more than enough room for a giant slice of Oatmeal Cake. I had to send the rest home with them so I didn’t finish off the entire pan that night by myself. Because I probably could have.
I created a video to show you how easy this cake is to make!
I hope you get to enjoy it soon! It’s sure to become a favorite!
The sweet walnut and coconut topping is absolutely irresistible and takes on an incredible texture and taste after going under the broiler.
These are my favorite spatulas for scraping and stirring. This is my favorite mini spatula for cutting and serving cake. Here’s a great 9″x13″ cake pan.
Old-Fashioned Oatmeal Cake
- 1 1/2 c. boiling water
- 1 c. brown sugar
- 1 c. white sugar
- 1/2 c. shortening
- 1 c. oatmeal
- 2 eggs
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1 1/2 c. flour
- 1/2 tsp. salt
- 1/2 c. butter melted
- 1/2 c. brown sugar
- 1/4 c. heavy cream or evaporated milk
- 1 c. chopped walnuts
- 1 c. coconut
- 1 tsp. vanilla
- Preheat oven to 350 degrees Fahrenheit. In the bowl of an electric mixer, mix together sugars, shortening and eggs. In a separate bowl, stir together flour, baking soda, cinnamon and salt. Pour boiling water over oatmeal in a separate bowl and let stand for 10 minutes. Add flour mixture to sugar mixture and mix until combined. Add oatmeal and mix until combined. Pour into a greased 13" x 9" cake pan and bake for 30-35 minutes, or until toothpick inserted into center comes out clean.
- Let the cake cool, and then prepare the topping: Stir all ingredients together in a sauce pan over medium heat until butter is melted and mixture is well-combined. Pour over cake and spread evenly. Put cake under a broiler and broil until coconut is brown, but not burned. I set the timer for one minute and keep checking it so it doesn't burn. The broiling is crucial and lends a wonderful flavor.
I’d forgotten just how amazing this cake was until my sister texted me the other day and said she was enjoying a piece. We do that to each other often…send messages about what we’re eating and make the other person jealous. It’s fun. I couldn’t stop thinking about it, so I made some the next day, and it was absolute heaven. I hope you love it too!