Food & Drink Magazine

Weekend Coconut Oatmeal Pecan Southern Cake

By Ally @allykitchen

weekend oatmeal pecan southern cake


  • Preheat oven to 350
  • 1 cup rolled oats
  • ¾ cup boiling water
  • ½ cup milk
  • ½ tsp. salt
  • 8 Tbl. butter, room temperature, unsalted
  • ¾ cup packed light brown sugar
  • 2 tsp. vanilla extract
  • 2 large eggs
  • ½ cup shredded sweetened coconut
  • 1 ¼ cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 1 ½ tsp. baking powder
  • 6 Tbl. butter, room temperature, unsalted
  • ¾ cup packed light brown sugar
  • 3 Tbl. milk
  • 2 cups shredded sweetened coconut, somewhat toasted
  • 1 cup pecans or walnuts, chopped
  • weekend coconut oatmeal pecan southern cake


  1. Combine oats, boiling water, and milk; let sit 20 minutes. Adjust oven rack to upper and lower middle position and preheat to 350 degrees. Grease,or spray with baking spray, a 9 x 9 -inch pan.
  2. Add salt, butter, sugar, and vanilla to oat mixture and stir to combine. Stir in eggs and coconut. Add flour, baking soda, and cinnamon to bowl, then stir until completely combined. Pour into prepared pan and bake on middle rack until just set, about 30-40 minutes, or until a toothpick inserted in the middle comes out clean.
  3. While cake is baking, mix topping in same unwashed bowl: toss butter, brown sugar, milk, coconut, and nuts to form moist crumbs.
  4. As soon as cake is baked, remove from oven and spread topping over the top. Return pan to oven and increase heat to broil. Briefly heat until topping melts and coconut is lightly toasted, about 1 minute. Transfer pan to wire rack to cool.


To toast the coconut, put it on a parchment paper covered cookie sheet Put it in the 350 oven for a few minutes. Just watch it until some of the flakes start turning a golden brown.

Remove and let it cool.

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