Oatmeal Cake with Coconut Pecan Topping

Oatmeal Cake with Coconut Pecan Topping

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  • ½ C quick cooking oatmeal
  • ¾ C boiling water
  • ½ C Pioneer® Sugar
  • ½ C Pioneer® Golden Light Brown Sugar
  • 2/3 C flour
  • ½ tsp. salt
  • ½ tsp. baking soda
  • 1 egg
  • ¼ C shortening

Coconut Pecan Topping

  • 3 T butter, melted
  • 1/3 C Pioneer® Golden Light Brown Sugar
  • ½ C sweetened shredded coconut
  • ½ C pecans, chopped
  • 2 T milk
  • ½ tsp. vanilla

Cake Directions

  1. Preheat the oven to 3500 F. Grease and flour an 8 x 8-inch baking pan; set aside.
  2. Mix the oatmeal with the boiling water, stir and cover; set aside.
  3. In a mixing bowl mix the Pioneer® Sugar, Pioneer® Golden Light Brown Sugar, flour, salt and baking soda; blend. Add egg and mix. Add shortening and cooked oatmeal. Mix well. Pour into prepared pan.
  4. Bake for 23-25 minutes.  Remove and let cool completely.


  1. In a mixing bowl melt the butter in the microwave for 20 seconds. Add Pioneer® Golden Light Brown Sugar, coconut, pecans, milk and vanilla. Mix well. Spread on cooled cake.

Cooks Note

If you wish to brown your coconut – spread the topping on cooled cake, broil the cake for just a few minutes. Watch carefully so it doesn’t over brown. Enjoy!

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.