Walnut Oatmeal Cake with Coconut Recipe

Name: Walnut Oatmeal Cake with Coconut
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup rolled oats (not instant); 1 1/4 cups boiling water; 8 tablespoons (1 stick) unsalted butter, softened at room temperature; 1/2 cup sugar; 1 cup light brown sugar, packed; 2 eggs; 1 teaspoon pure vanilla extract; 1 1/2 cups flour; 1 teaspoon baking soda; 1 teaspoon cinnamon; 1/4 teaspoon nutmeg; 1/2 teaspoon salt; Topping, recipe follows; 10 tablespoons cold unsalted butter, cut into pieces; 2/3 cup light brown sugar, packed; 1/4 cup heavy cream; 2/3 cup chopped walnuts or pecans; 1 cup packed shredded or flaked sweetened coconut

Servings: persons

1 cup rolled oats (not instant)
1 1/4 cups boiling water
8 tablespoons (1 stick) unsalted butter, softened at room temperature
1/2 cup sugar
1 cup light brown sugar, packed
2 eggs
1 teaspoon pure vanilla extract
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
Topping, recipe follows
10 tablespoons cold unsalted butter, cut into pieces
2/3 cup light brown sugar, packed
1/4 cup heavy cream
2/3 cup chopped walnuts or pecans
1 cup packed shredded or flaked sweetened coconut

1
Place the oats in a medium bowl.
2
Add the boiling water, mix, and let stand 20 minutes.
3
Preheat the oven to 350 degrees F. Lightly butter a 9-inch cake pan, round or square.
4
In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth.
5
Add both sugars and mix until smooth and fluffy.
6
Add the eggs and vanilla and mix just until combined.
7
Add the rolled oats and mix just until combined.
8
In another bowl, mix the flour, baking soda, cinnamon, nutmeg, and salt.
9
Working in 3 batches, add the dry ingredients to the butter-oat mixture, mixing until just combined after each addition.
10
Pour into the prepared pan.
11
Bake until a tester inserted into the center of the cake comes out dry and almost clean (a few crumbs are okay), 40 to 50 minutes.
12
When the cake comes out of the oven, preheat the broiler to high.
13
Spread the coconut topping evenly over the cake and broil until golden brown, about 2 minutes, watching carefully to make sure it does not burn.
14
Let cool at least 10 minutes before serving.
15
In a medium bowl, mix the butter, sugar, and cream.
16
Add the nuts and coconut and mix just until combined.

2068

kcal

Calories

151

Fat

169

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 cup rolled oats (not instant), 1 1/4 cups boiling water, 8 tablespoons (1 stick) unsalted butter, softened at room temperature, 1/2 cup sugar, and more.

Yes, Walnut Oatmeal Cake with Coconut falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Walnut Oatmeal Cake with Coconut

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions