Sweet & Rustic Oatmeal Cake with Coconut-Pecan Streusel Recipe

Baking an incredible oatmeal cake with coconut-pecan streusel brings comfort straight to your kitchen.

Warm aromas will drift through every room, promising something special.

Hearty oats combine with rich, sweet layers that feel like a gentle hug.

Soft textures mingle with crunchy streusel, creating a delightful contrast in each bite.

Nutty pecans and toasted coconut add depth and complexity to this classic dessert.

Memories of childhood mornings might bubble up as you mix these simple ingredients.

We can’t wait for you to experience this delectable treat that turns an ordinary day into something magical.

What Makes Oatmeal Cake with Coconut-Pecan Streusel So Special

• Capture Comfort Quickly: This oatmeal cake delivers classic homestyle warmth with minimal kitchen effort, perfect for satisfying sweet cravings without complex techniques.
• Crowd-Pleasing Perfection: The combination of soft cake, crunchy coconut-pecan streusel, and warm cinnamon creates a universally appealing dessert that delights both kids and adults.
• Master One-Bowl Magic: Streamlined preparation means mixing dry and wet ingredients in a single bowl, reducing cleanup and making this recipe super accessible for bakers of all skill levels.
• Versatile Celebration Treat: Whether serving at weekend brunches, family gatherings, or casual potlucks, this cake transitions beautifully between casual and slightly more special occasions.

Ingredients for Oatmeal Cake with Coconut-Pecan Streusel

• Flour: A base ingredient that provides structure to the cake.
• Rolled Oats: Adds hearty texture and nutty flavor to the cake.
• Granulated Sugar: Provides sweetness to the cake.
• Brown Sugar: Contributes rich, caramel-like sweetness and moisture.
• Baking Powder, Baking Soda: Leavening agents that help the cake rise.
• Ground Cinnamon, Salt: Enhance the overall flavor profile of the cake.

• Butter: Adds richness and helps create a tender cake texture.
• Eggs: Provide structure and help bind the ingredients together.
• Milk: Adds moisture and helps create a smooth batter.

• Shredded Coconut, Chopped Pecans: Bring crunch and tropical nutty flavor to the cake.
• Brown Sugar: Creates a sweet and caramelized streusel layer.
• Softened Butter, Ground Cinnamon: Help bind the streusel and add warmth to the topping.

How to Bake Oatmeal Cake with Coconut-Pecan Streusel

Step 1: Prep the Oven and Pan

Get your oven warmed up to 350°F and give a 9-inch square baking pan a generous coating of grease to prevent any sticking.

Step 2: Create the Dry Ingredient Base

• All-purpose flour
• Rolled oats
• Granulated sugar
• Brown sugar
• Baking powder
• Baking soda
• Ground cinnamon
• Salt

Whisk these ingredients until they’re perfectly blended and looking uniform.

Step 3: Mix in the Wet Ingredients

• Melted butter
• Eggs
• Milk

Stir gently until the batter transforms into a smooth, lump-free masterpiece with no dry patches hiding anywhere.

Step 4: Spread the Cake Batter

Transfer the batter into your prepared pan, using a spatula to spread it evenly and create a smooth surface.

Step 5: Craft the Irresistible Streusel Topping

• Shredded coconut
• Chopped pecans
• Brown sugar
• Softened butter
• Ground cinnamon

Mix until the topping becomes delightfully crumbly and tempting.

Step 6: Sprinkle the Streusel

Generously scatter the streusel mixture across the top of the cake batter, ensuring an even distribution of nutty, sweet goodness.

Step 7: Bake to Perfection

Slide the pan into the preheated oven and bake for 35-40 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean, with just a few moist crumbs clinging on.

Step 8: Cool and Rest

Pull the cake out of the oven and let it chill in the pan for 15 minutes. This helps it set and makes cutting easier.

Step 9: Serve and Enjoy

Slice up this heavenly creation and serve it slightly warm or at room temperature for the most delectable experience.

Tips for Moist and Flavorful Oatmeal Cake

• Enhance Oat Texture: Soak rolled oats in milk for 10 minutes before mixing to create a softer, more tender cake crumb.
• Prevent Streusel Sinking: Gently pat the streusel topping into the batter's surface to ensure it stays put during baking.
• Boost Flavor Depth: Toast pecans and coconut briefly in a dry skillet to intensify their nutty, rich flavors before adding to the streusel.
• Dairy-Free Adaptation: Swap milk with almond or oat milk and use coconut oil instead of butter for a plant-based version of the cake.
• Storage Secret: Keep the cake covered at room temperature for up to 3 days, or refrigerate for extended freshness without losing moisture.

Creative Takes on Oatmeal Cake with Coconut-Pecan Streusel

• Gluten-Free Oatmeal Cake: Replace wheat flour with almond flour or gluten-free blend for a celiac-friendly version that maintains the cake's rich texture and flavor.
• Apple Cinnamon Oatmeal Cake: Fold diced fresh apples into the batter and add extra ground nutmeg to enhance the warm, autumnal spice profile.
• Chocolate Chip Pecan Oatmeal Cake: Sprinkle semi-sweet chocolate chips throughout the batter and swap half the pecans with chocolate chunks for a decadent upgrade.
• Maple Walnut Variation: Substitute pecans with chopped walnuts and drizzle pure maple syrup over the streusel for a robust, woodsy sweetness.

What to Pair with Oatmeal Cake for a Cozy Treat

• Savor Sweet Coffee Companionship: Rich, medium-roast Colombian coffee perfectly complements the cake's warm cinnamon notes and nutty pecan streusel, creating a harmonious flavor balance.
• Pair with Creamy Vanilla Companion: Smooth vanilla bean ice cream provides a cool, silky contrast to the cake's warm, spiced texture, enhancing each delightful bite with creamy indulgence.
• Embrace Caramel Whiskey Delight: A small glass of caramel-infused whiskey adds depth and warmth, matching the cake's brown sugar undertones and bringing out the richness of pecans and coconut.

Storage Tips for Old-Fashioned Oatmeal Cake

• Store the oatmeal cake in an airtight container inside the refrigerator for up to 5 days. Cover the cake tightly with plastic wrap or aluminum foil to prevent moisture loss and preserve its soft texture.
• Wrap individual cake slices or the entire cake in plastic wrap, then place inside a freezer-safe container or heavy-duty freezer bag. Freeze for up to 3 months, ensuring no air pockets remain to prevent freezer burn.
• Keep the cake at room temperature in a sealed container for 2-3 days if your kitchen remains cool and dry. Place a paper towel under the cake to absorb excess moisture and maintain its freshness.
• Remove frozen cake from the freezer and let it thaw overnight in the refrigerator.

FAQs About Coconut-Pecan Streusel Oatmeal Cake

• Can I use instant oats instead of rolled oats?

No, stick with rolled oats for the best texture and moisture in the cake. Instant oats will make the cake too dense and dry.

• How do I know if the streusel is properly mixed?

The streusel should look crumbly and hold together slightly when squeezed. It shouldn’t be too wet or too dry – aim for a sandy, loose texture.

• Is this cake good for breakfast or dessert?

This versatile oatmeal cake works perfectly for both! It’s not too sweet for a morning treat and delicious enough to serve as an afternoon or after-dinner dessert.

• Can I make this cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend. Just ensure the blend contains xanthan gum for the best cake structure.

Oatmeal Cake with Coconut-Pecan Streusel Recipe

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4.9 from 21 reviews

• Total Time: 50-55 minutes
• Yield: 8 1x

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Description

Delightful Oatmeal Cake with Coconut-Pecan Streusel blends hearty oats and rich, nutty toppings into a comforting dessert. Warm spices and sweet layers invite you to savor each memorable bite of this classic homestyle treat.

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Ingredients

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Main Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cup rolled oats
• 3/4 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup unsalted butter
• 2 large eggs
• 1 cup milk

Leavening and Spices:

• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp salt

Streusel Topping:

• 1/2 cup shredded coconut
• 1/2 cup chopped pecans
• 1/4 cup brown sugar
• 3 tbsp unsalted butter
• 1 tsp ground cinnamon

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Instructions

1. Preheat the oven to 350°F and grease a 9-inch square baking pan thoroughly.
2. In a large mixing bowl, combine flour, rolled oats, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, and salt, whisking until uniformly blended.
3. Create a well in the center of the dry ingredients, then add melted butter, eggs, and milk, stirring gently until the batter becomes smooth and no dry pockets remain.
4. Pour the cake batter into the prepared pan, spreading it evenly with a spatula.
5. For the streusel topping, mix shredded coconut, chopped pecans, brown sugar, softened butter, and ground cinnamon in a separate bowl until crumbly.
6. Sprinkle the streusel mixture generously and evenly across the top of the cake batter.
7. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
8. Remove from the oven and let the cake cool in the pan for 15 minutes before slicing and serving.
9. For best texture, serve slightly warm or at room temperature.

Notes

• Swap rolled oats for gluten-free oats to make this cake celiac-friendly and accommodate gluten sensitivities.
• Toast pecans and coconut before adding to streusel for enhanced nutty depth and richer flavor profile.
• Reduce sugar content by 25% without compromising taste by using alternative sweeteners like stevia or monk fruit blend.
• Store cake covered at room temperature for maximum 3 days, or refrigerate up to 5 days to maintain moisture and freshness.

• Prep Time: 15 minutes
• Cook Time: 35-40 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 350
• Sugar: 22 g
• Sodium: 150 mg
• Fat: 18 g
• Saturated Fat: 8 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 43 g
• Fiber: 3 g
• Protein: 5 g
• Cholesterol: 40 mg