Cinnamon Oatmeal Cake with Coconut Brown Sugar Topping


I love oatmeal. A bowl of warm oatmeal is just so comforting. How about oatmeal in a cake? That also sounds comforting.

I stumbled upon this recipe from a Penzeys Spices catalog. Penzeys is an awesome spice store that I first discovered in NY. The catalog features recipes from home cooks and this cake was just too irresistible to not make.

I reduced the sugar in the cake and found it was just perfectly sweet. I must admit I am not a big fan of coconut. I usually avoid anything with coconut in it but I decided to stay to the original recipe and was not disappointed. Because the coconut and brown sugar topping is broiled, it has a nice crunchy caramel flavor that will convert any coconut hater (including me).

Cinnamon Oatmeal Cake with Coconut Brown Sugar Topping
Recipe slightly adapted from Shelly Cooke, found in Penzeys Spices
Makes about 16 1 1/2″ squares



  • 1 cup old-fashioned oats
  • 1 1/4 cup boiling water
  • 1/2 cup butter, softened (1 stick)
  • 3/4 cup sugar
  • 3/4 cup packed light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon


  • 1/4 cup butter, softened
  • 1/4 cup heavy cream
  • 1 cup packed light brown sugar
  • 1 cup shredded coconut
  • 1/2 teaspoon salt

*Preheat oven to 350 degrees F. Grease a 9″ x 13″ glass pan and set aside.
*In a medium bowl, combine the oats with the boiling water and let stand for 10 minutes (5 minutes if using quick cooking oats).
*Using either a stand mixer or hand mixer, cream together the butter and sugars until fluffy. Add the oats and mix until combined. Add the eggs one at a time and vanilla and mix until smooth.
*In a separate bowl, sift together the flour, baking soda, salt and cinnamon. Gradually add to the oat mixture and mix until combined.
*Pour into prepared pan. Bake for 30-35 minutes, or until brown and a knife in the center comes out clean.
*Preheat the broiler. In a bowl, combine all the topping ingredients and mix well. The mixture will be thick. Spread evenly over the warm cake. The warmth of the cake will help the topping spread more easily. Place the cake back in the oven under the broiler 2 inches from the heat. Broil until lightly browned, 2 or 4 minutes. Cool on a wire rack.


One thought on “Cinnamon Oatmeal Cake with Coconut Brown Sugar Topping

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s