Baking Oatmeal Cake with Coconut Pecan Topping

Bake-a-long with Anna Olson

by Anna Olson
Baking Oatmeal Cake with Coconut Pecan Topping

Oatmeal Cake with Coconut Pecan Topping is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

This moist, simple snacking cake has been a favourite of mine for decades. Soaking the oats makes the cake texture fluffy, it’s easy to whip up in no time, and it’s a great pairing with your regular coffee or tea!

  • Baking Oatmeal Cake with Coconut Pecan Topping
  • Baking Oatmeal Cake with Coconut Pecan Topping
  • Baking Oatmeal Cake with Coconut Pecan Topping
  • Baking Oatmeal Cake with Coconut Pecan Topping
  • Baking Oatmeal Cake with Coconut Pecan Topping
  • Baking Oatmeal Cake with Coconut Pecan Topping
  • Baking Oatmeal Cake with Coconut Pecan Topping
  • Baking Oatmeal Cake with Coconut Pecan Topping
  • Baking Oatmeal Cake with Coconut Pecan Topping

Follow along with the 📝 recipes below👇🏾👇🏾

Baking Oatmeal Cake with Coconut Pecan Topping
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Oatmeal Cake with Coconut Pecan Topping

Rating: 5.0/5
( 1 voted )
Serves: 16 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

Cake:

  • 1 cup (100 g) regular rolled oats
  • 1¼ cups (310 mL) boiling water
  • 1 cup (200 g) packed light brown sugar
  • 1 cup (200 g) granulated sugar
  • ¼ cup (60 mL) vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1½ cups (225 g) all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp salt

Pecan-Coconut Topping

  • ½ cup (100 g) packed light brown sugar
  • 2 Tbsp (15 g) cornstarch
  • ½ cup (125 mL) whipping cream
  • 3 Tbsp (45 mL) pure maple syrup
  • 3 large egg yolks
  • ¼ cup (60 g) unsalted butter
  • 1½ cups (150 g) sweetened flaked coconut
  • 1 cup (100 g) toasted chopped pecans (or walnuts)
  • 1 tsp vanilla extract
  • Pinch of fine salt

Instructions

  1. Preheat the oven to 350°F (180°C). Grease the bottom and sides of a 9-inch (23 cm) round cake or springform pan and line the bottom of the pan with parchment paper.
  2. Measure the oats into a large bowl and pour the boiling water over top. Let sit for about 10 minutes to allow the oats to plump up and the water to cool. Stir in the brown sugar, granulated sugar, oil, eggs and vanilla by hand.
  3. In a separate bowl, sift the flour, baking soda, baking powder, cinnamon and salt and add the dry ingredients all at once to the oats, stirring until evenly blended. Pour the batter into the prepared pan and bake the cake for 45 to 50 minutes, until a tester inserted in the centre comes out clean. Cool the cake on a cooling rack to room temperature.
  4. For the filling, whisk the brown sugar and cornstarch in a medium saucepan to combine. Whisk in the cream, maple syrup and eggs and heat over medium-high, whisking constantly until thickened and the filling just begins to bubble, about 6 minutes. Remove the pot from the heat and whisk in the butter, then stir in the coconut, pecans (or walnuts), vanilla and salt. Scrape the filling into a bowl, cool and then chill completely before using.

Notes

  • To serve, slice the cake into individual portions. The cake will keep, well wrapped, at room temperature for up to 6 days, or can be frozen for up to 3 months.
  • Serves 12 to 16 (Makes one 9-inch/23 cm round cake)
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Recipe video


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