Broiled Coconut Pecan Chocolate Chip Oatmeal Cake
A tender oatmeal-based sheet cake topped with an irresistible broiled coconut-pecan frosting studded with chocolate chips. The oats add heartiness and moisture while the broiled topping creates a caramelized, candy-like crust that contrasts beautifully with the soft cake beneath. Perfect for potlucks, family gatherings, or whenever you need a crowd-pleasing dessert that combines comfort food appeal with impressive presentation.
Ingredients
- 1 ¼ cups quick-cooking oats
- 1 ¼ cups boiling water
- 1 ½ cups Gold Medal all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
may need xanthan gum
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup butter, softened
- 1 cup brown sugar, packed
- ¾ cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla
- ⅝ cup brown sugar, packed
- ½ cup butter, softened
- ¼ cup whipping cream
- 1 cup shredded coconut
- 1 cup pecans, chopped
- 1 cup semisweet chocolate chips
Instructions
- 1
Mix oats with boiling water in small bowl and let stand 20 minutes
- 2
Combine flour, baking soda, baking powder and salt in another bowl
- 3
Heat oven to 350°F and spray 13x9-inch pan with cooking spray, then lightly flour
- 4
Beat butter, brown sugar and granulated sugar with electric mixer on medium speed until creamy
- 5
Beat in eggs and vanilla
- 6
Beat in flour mixture on low speed just until blended
- 7
Beat in soaked oatmeal mixture
- 8
Pour batter into prepared pan
- 9
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean
- 10
Set oven control to broil
- 11
Beat brown sugar and butter with electric mixer on medium speed until creamy
- 12
Add whipping cream and beat on medium speed until smooth
- 13
Stir in coconut, pecans and chocolate chips
- 14
Spread topping evenly on baked cake
- 15
Broil with top of pan about 6 inches from heat for 1 minute or just until bubbly and light golden brown
- 16
Cool completely in pan on cooling rack for about 2 hours
Tips
Watch the broiling step carefully as the topping can go from golden to burnt very quickly
Make sure the cake is completely cool before cutting to prevent the topping from sliding off
Use quick-cooking oats rather than old-fashioned for the best texture in the cake
Good to Know
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week
Can be made 1 day ahead and stored covered at room temperature
Serve at room temperature, cut into squares
Common Mistakes
Don't overbake the cake base or it will be dry under the rich topping
Position rack properly before broiling to prevent burning the topping
Let oats fully absorb water or the cake texture will be uneven
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
may need xanthan gum
General Alternatives
FAQ
Can I make this without the broiled topping?
Yes, the oatmeal cake is delicious on its own or with a simple powdered sugar glaze instead of the coconut-pecan topping.
What if I don't have quick-cooking oats?
You can pulse old-fashioned oats in a food processor a few times to break them up, or increase soaking time to 30 minutes.
How long will this cake keep?
The cake stays fresh for 3 days at room temperature or up to a week refrigerated, though the topping may soften slightly over time.