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Oatmeal Cake | Restless Chipotle

Oatmeal Cake

Oatmeal Cake

5 mins prepServes 12

Baked as a simple sheet cake, this recipe finishes with a buttery, broiled coconut pecan topping that turns golden and irresistible. It’s an easy, potluck-friendly, make-ahead dessert made with pantry staples and zero patience for fancy techniques—perfect for holidays, gatherings, and bake sales.

12 servings

What you need

water

¼ cup water

quick oats

1 cup quick oats, not instant

brown sugar

1 ½ cup brown sugar

white sugar

1 cup white sugar

organic eggs

butter

½ cup butter

flour

salt

baking soda

1 tsp baking soda

evaporated milk

¼ cup evaporated milk

vanilla

flake coconut

1 cup flake coconut, or other sweetened coconut

pecan

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Instructions


9 Grease a 9x13 pan and preheat the oven to 350℉
0 Pour boiling water over quick oats and let stand 20 minutes.
1 Add the brown sugar, white sugar, eggs, and butter. Beat well.
2 Add the flour, salt, and baking soda. Mix well.
4 Pour into prepared cake pan.
3 Bake at 350℉ for 40 minutes or until a insta-read thermometer registers 200℉ when inserted in the center.
Topping
6 Mix all ingredients well.
7 Spread on top of hot cake.
8 Broil for 5 minutes, or until coconut is golden and sugar is bubbling. Watch carefully!

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