Caramel Coconut Pecan Oatmeal Cake

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Caramel Coconut Pecan Oatmeal Cake — A Moist, Old-Fashioned Southern Favorite

If you’re searching for a dessert that combines comforting flavors, a tender texture, and a truly irresistible topping, the Caramel Coconut Pecan Oatmeal Cake is the perfect treat. This classic Southern-inspired cake is wonderfully moist from the oats, rich with brown sugar and butter, and finished with a caramelized coconut-pecan topping that’s toasted to golden perfection. It’s a crowd-pleasing dessert that feels like home in every bite.

Let’s walk through this delicious recipe step by step — from mixing the batter to achieving that signature gooey topping.

🍰 Ingredients

For the Cake:

1 cup old-fashioned rolled oats
1 cup boiling water
½ cup unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 ⅓ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg (optional)

For the Caramel Coconut Pecan Topping:

½ cup unsalted butter
¾ cup brown sugar, packed
¼ cup heavy cream or whole milk
1 cup sweetened shredded coconut
½ cup chopped pecans
1 teaspoon vanilla extract

🥣 Step-by-Step Method

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C).
Grease and flour a 9×13-inch baking pan or line it with parchment paper for easy removal later. Set aside.

Step 2: Soak the Oats

In a medium heatproof bowl, combine 1 cup oats with 1 cup boiling water. Stir well, cover, and let it sit for 15–20 minutes. This step softens the oats, giving the cake a tender and moist crumb.

Step 3: Cream the Butter and Sugars

In a large mixing bowl, beat the butter, brown sugar, and granulated sugar together until light and fluffy — about 2–3 minutes.
Add the eggs one at a time, beating after each addition. Mix in the vanilla extract.