What is patriotism but the love of the food one ate as a child?
 ~Lin Yutang

I grew up eating this cake. My mother made it quite a bit while we were kids. There are quite a bit of oatmeal cake recipes out there, so I’m thinking I’m not the only one.

My sister made this cake when my husband and I came for dinner years ago, and he absolutely fell in love with it. So much so, that every year since, he’s wanted it for his birthday, (which was yesterday, March 4th.) I was shocked to hear such a thing.  In the past, his “birthday cake” was a pumpkin pie, his childhood favorite. So this is high praise, him liking a cake this much, as he’s never been a cake person.


I think this speaks volumes to how delicious this cake is. It is so incredibly moist, with a taste of brown sugar and butter, with more brown sugar and coconut topping it off.  It’s simply scrumptious.

 I make it about once an month, have served it to guests and gotten more raves from this simple cake, as some very elaborate masterpieces.


Simple is an understatement. It takes one bowl, one spoon, and one arm, then in the oven it goes.
This is my mothers recipe, with a few minor changes. I like a taller cake, so I increased the amounts of the batter, as well as doubling the topping ingredients.
I think mom would be proud.

Oatmeal Cake
makes one 9×13 cake
1 1/2 cups (120 g.) oats- old fashioned or quick, but not instant
3/4 cups (1 1/2 sticks) (170 g.) butter, salted or unsalted
2 1/4 cups (532 ml) boiling water
1 1/2 cups (302 g)  brown sugar
1 1/2 cups (288 g) white sugar
4 eggs
2 1/4 (224 g) cups flour
1 1/2 Tablespoon baking soda
2 Tablespoons vanilla
1 tsp salt
1 cup (2 sticks) (228 g) butter
1/2 cup (118 ml) heavy cream
2 cups (402 g) brown sugar
2 cups, 7 oz. (200 g) coconut-I use unsweetened, from a health food store in the bulk section, you can also use sweetened, if you do, I would cut the brown sugar to 1-1 1/2 cups (302 g).
Preheat the oven to 350 degrees Fahrenheit, 180 degrees Celsius, Gas Mark 4. 

Make the cake batter- Cut the butter into chunks (so it will melt easier) then place the butter and the oats into a large bowl.  Pour the boiling water on top of the oats and butter, and let sit for 15 minutes. Grease a 9×13 pan.
Add the rest of the cake ingredients to the bowl and mix well. Pour into prepared pan, Bake for 45 minutes, or until it passes a toothpick test.
While the cake is baking, make the topping. Cut up the butter into tablespoon size pieces, and place in a medium saucepan on medium high heat. Add the cream and brown sugar. When all is melted, add the coconut and cook for a minute or two.
When the cake is finished baking pour the warm topping over the hot cake.
Let cool on the counter. Serve warm or room temperature. Cover the leftovers with foil or plastic wrap.

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