If comfort could take the form of dessert, it would taste like this Caramel Coconut Pecan Oatmeal Cake. This old-fashioned favorite combines the wholesome heartiness of oats with the irresistible sweetness of caramel and toasted coconut — all crowned with a crunchy pecan topping.
It’s the kind of cake that feels like home: warm, gooey, and perfect with a cup of coffee. Whether you’re baking for a family gathering, a church potluck, or a quiet afternoon treat, this cake has a way of making everyone feel welcome.
🧡 The Story Behind the Cake
Born out of classic Southern kitchens, this cake was originally known as a “Lazy Daisy Cake” — a simple oatmeal dessert that used pantry staples. Over time, bakers added rich caramel and nutty toppings, transforming it into the luscious Caramel Coconut Pecan Oatmeal Cake we know today.
It’s a recipe that’s stood the test of time because it strikes a perfect balance: hearty enough for breakfast, sweet enough for dessert, and comforting enough to steal your heart.
🥣 Ingredients
For the Cake:
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1 cup quick oats
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1 cup boiling water
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½ cup unsalted butter, softened
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1 cup packed brown sugar
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½ cup granulated sugar
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2 large eggs
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1 teaspoon vanilla extract
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1 ½ cups all-purpose flour
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1 teaspoon baking soda
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½ teaspoon baking powder
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½ teaspoon salt
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1 teaspoon ground cinnamon
For the Caramel Coconut Pecan Topping:
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½ cup unsalted butter
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¾ cup brown sugar
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¼ cup milk or heavy cream
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1 cup sweetened shredded coconut
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1 cup chopped pecans
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1 teaspoon vanilla extract
👩🍳 How to Make It
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