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Caramel Coconut Pecan Oatmeal Cake: A Must-Try Delight!

A delicious and moist Caramel Coconut Pecan Oatmeal Cake topped with rich caramel sauce, perfect for any occasion.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups rolled oats
  • 1 ½ cups boiling water
  • 1 cup brown sugar packed
  • 1 cup granulated sugar
  • 1 cup unsalted butter softened
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup shredded coconut
  • 1 cup chopped pecans
  • 1 cup caramel sauce store-bought or homemade

Method
 

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
  2. In a large bowl, combine the rolled oats and boiling water. Let it sit for about 20 minutes to soften the oats.
  3. In another bowl, cream together the brown sugar, granulated sugar, and softened butter until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  5. Fold in the softened oats, shredded coconut, and chopped pecans.
  6. Pour the batter into the prepared baking pan and spread it evenly. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  7. Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Drizzle the caramel sauce over the top while the cake is still warm.
  8. Allow the cake to cool completely before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 42gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 6gCholesterol: 70mgSodium: 200mgFiber: 1gSugar: 24g

Notes

  • This cake can be served warm or at room temperature.
  • For best flavor, let it sit for a few hours to allow the caramel to soak in.
  • For a chocolate twist, add ½ cup of chocolate chips to the batter before baking.
  • You can also substitute walnuts for pecans for a different nutty flavor.

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