Caramel Coconut Pecan Oatmeal Cake

Step 4: Combine Oats and Wet Mixture

Once the oats are slightly cooled, add them into the butter mixture. Stir until fully incorporated — the batter will look thick and slightly rustic, which is exactly right.

Step 5: Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Gradually add this dry mixture to the wet ingredients, stirring just until everything is combined.
Avoid overmixing to keep the cake soft and fluffy.

Step 6: Bake the Cake

Pour the batter into your prepared pan, spreading it evenly with a spatula.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
As it bakes, your kitchen will fill with the comforting aroma of oats, butter, and cinnamon — a sign that something amazing is about to happen!

Step 7: Prepare the Caramel Coconut Pecan Topping

While the cake bakes, make the luscious topping.
In a saucepan over medium heat, melt the butter. Add the brown sugar and cream, and stir until smooth. Let the mixture simmer gently for 2–3 minutes until slightly thickened.
Remove from heat and stir in the shredded coconut, chopped pecans, and vanilla extract. Mix until everything is evenly coated in the caramel sauce.

Step 8: Spread and Broil

Once the cake is done baking, remove it from the oven — but don’t turn off the heat yet. Spread the warm caramel coconut pecan mixture evenly over the top of the hot cake.

Turn on your oven’s broiler and place the cake back inside for about 1–2 minutes.
Keep a close eye on it — the topping should bubble and turn golden brown, but it can burn quickly if left unattended. The result is a perfectly caramelized, crunchy-yet-gooey topping that’s pure dessert bliss.

Step 9: Cool and Serve

Allow the cake to cool for at least 15 minutes before slicing. This lets the topping set slightly while keeping its rich, sticky texture.
Serve warm for a gooey caramel experience, or let it cool completely for a chewy, toffee-like bite.

🍮 Serving Suggestions

• Pair each slice with a scoop of vanilla ice cream or whipped cream.
• Serve with coffee or hot tea for a cozy afternoon treat.
• Sprinkle with a pinch of sea salt to balance the sweetness.

🌰 Tips for the Perfect Cake

• Use quick oats if you want a finer texture. Old-fashioned oats give a more rustic bite.
• Make it dairy-free by using plant-based butter and coconut milk instead of cream.
• Don’t skip broiling. It’s what transforms the topping from sweet to sensational.
• Storage: Keep leftovers in an airtight container at room temperature for 3 days or refrigerate for up to a week. Warm slightly before serving for that freshly baked taste.

💛 Conclusion

The Caramel Coconut Pecan Oatmeal Cake is more than just a dessert — it’s a comforting, nostalgic slice of home. With its moist oatmeal base, buttery caramel topping, and irresistible mix of coconut and pecans, this cake embodies the perfect balance of texture and flavor. Whether you serve it at a family gathering or bake it just because, it’s guaranteed to become a cherished favorite.

Would you like me to include a cupcake or layered version of this cake next?