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Oatmeal Cake I

Oatmeal Cake I

"A good, moist, oatmeal cake with a broiled coconut topping."
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servings 296 cals
Serving size has been adjusted!
Original recipe yields 18 servings


  • Calories:
  • 296 kcal
  • 15%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 45.1g
  • 15%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 224 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 pan.
  2. In a small bowl, pour boiling water over oats. Mix well, and cool.
  3. In a large bowl, combine butter or margarine, 1 cup brown sugar, 1 cup white sugar, eggs, flour, baking soda, spices, and salt. Add cooled oatmeal mixture, and stir to combine. Pour batter into pan.
  4. Bake for 35 minutes.
  5. While cake is baking, combine 1/2 cup white sugar, 1/4 cup brown sugar, coconut, melted butter or margarine, vanilla, and cream in a mixing bowl. Remove cake from oven, and turn on broiler. Drop mixture by small spoonfuls on top of cake. Spread evenly and carefully. Broil for 2 to 5 minutes, until topping is bubbling and lightly browned.

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Read all reviews 86
  1. 97 Ratings

Most helpful positive review

This is a GREAT recipe. One of my professors made it for a meeting, and I insisted she give me the recipe. I just made a lower-fat version last night, I reduced the butter in the cake to 2 Tbs...

Most helpful critical review

This cake is ok. I used chocolate frosting instead of the topping since I was out of coconut. The texture is nice and moist and you'd never know there is oatmeal in it, but I didn't care much ...

Most helpful
Most positive
Least positive

This is a GREAT recipe. One of my professors made it for a meeting, and I insisted she give me the recipe. I just made a lower-fat version last night, I reduced the butter in the cake to 2 Tbs...

Next time maybe double the topping.

This is the same receipe as the Kentucky Oatmeal Soice Cake which is a specialty at Atlanta's famed Horseradish Grill. The cake is more spectacular served with the restaurant's homemade caramel...

This is a delicious, dense, rich cake that is very tasty, everyone loved the cake. It doesn't rise much at all, at least mine didn't, and I thought I did something wrong but it wasn't even an i...

This cake is to DIE for!! I followed the recipe exactly, with the exception of the small adjustments needed for high altitude baking, and my husband was eating it before it was even cool. Posi...

My husband always raved about the Oatmeal cake he grew up with, so I had to make it. Decided to try this recipe and it has been a hit with the entire family. The only thing I change is that I ...

My family has been making a version of this cake since I was a kid. For the topping, we add pecans, and use sweetened condensed milk instead of cream & white sugar.

My husband loves oatmeal, so I thought I would try this recipe for his birthday. I myself, am not a sweet eater, but I have to say, this is probably the best cake I have ever eaten. Very moist a...

I absolutely love it. My family loved it, and I am definitely going to make it again for my boyfriend. My family doesn't like coconut so I didn't put any in. I also put in less butter and milk i...

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