w to Make It
Step 1: Prepare the Oat Base
In a small bowl, combine the oats and boiling water. Let them sit for 15–20 minutes until softened and thickened. This step gives the cake its signature moist, chewy texture.
Step 2: Make the Batter
In a large mixing bowl, cream together butter, brown sugar, and granulated sugar until fluffy. Beat in the eggs and vanilla. Stir in the soaked oats.
In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Gradually add the dry ingredients to the wet mixture and mix just until combined.
Step 3: Bake the Cake
Pour the batter into a greased 9×13-inch baking pan. Bake at 350°F (175°C) for about 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Step 4: Prepare the Topping
While the cake bakes, melt butter in a saucepan over medium heat. Stir in brown sugar, milk, coconut, pecans, and vanilla. Cook for 2–3 minutes until well combined and slightly thickened.
Step 5: Broil the Magic On Top
Spread the warm caramel-coconut-pecan mixture evenly over the baked cake. Return it to the oven and broil for 2–3 minutes, watching closely, until the topping is bubbly and golden brown.
🍬 Serving Suggestions
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Serve warm with a scoop of vanilla ice cream for a decadent dessert.
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Enjoy it room temperature with a drizzle of caramel sauce and a sprinkle of sea salt.
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For breakfast or brunch, pair a slice with hot coffee or spiced chai — it’s heavenly!
💫 Tips for Success
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Don’t skip soaking the oats. It’s what makes the cake tender and moist.
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Toast the pecans lightly before adding for an extra depth of flavor.
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Make ahead: This cake actually tastes even better the next day as the flavors meld together.
