I can never resist a cake that hides chewy oats under a gooey caramel coconut pecan crown. This one is rich, buttery, and dangerously hard to stop slicing.

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I’m obsessed with this Caramel Coconut Pecan Oatmeal Cake because it hits like dessert with a little attitude. I get that tender, nubby oatmeal cake bite, then the caramel sinks in and makes every forkful sticky, rich, and slightly messy in the best way.

I love the chew from sweetened shredded coconut and the crunch from chopped pecans, because they keep the whole thing from feeling flat. And that topping?

Ridiculous. But I’m not here for polite little slices.

I want a big square, extra sauce, and the kind of edge piece I pretend I’m not saving for myself later.

Ingredients

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Rolled oats make it hearty and chewy, like breakfast snuck into dessert.
Flour keeps the cake soft, sturdy, and sliceable without feeling heavy.
Baking soda and baking powder help it rise into a tender, fluffy crumb.
Salt keeps all that sweetness from getting too wild.
Cinnamon adds cozy warmth, the kind that makes the kitchen smell amazing.
Brown sugar brings deep caramel vibes and a little extra moisture.
Granulated sugar adds clean sweetness and helps the edges taste lightly crisp.
Butter makes everything rich, soft, and honestly way more comforting.
Eggs hold it together and give the cake a nice, tender bite.
Vanilla rounds things out with that classic homemade cake flavor.
Buttermilk keeps it moist, tangy, and not too sweet.
Coconut adds chewy sweetness and a little tropical fun.
Pecans bring crunch, nuttiness, and that “just one more bite” feeling.
Caramel sauce makes it sticky, buttery, and completely worth the mess.
Plus flaky sea salt makes the caramel pop.
Basically, don’t skip it.

Ingredient Quantities

1 1/2 cups old fashioned rolled oats

1 1/2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1 cup packed light brown sugar

1/2 cup granulated sugar

3/4 cup unsalted butter, softened

2 large eggs

1 teaspoon vanilla extract

1 cup buttermilk

1 cup sweetened shredded coconut, divided

1 cup chopped pecans, divided

For the caramel sauce: 1 cup packed light brown sugar

For the caramel sauce: 1/2 cup unsalted butter

For the caramel sauce: 1/2 cup heavy cream

For the caramel sauce: 1/4 teaspoon salt

Optional for garnish: flaky sea salt, about 1/4 teaspoon

How to Make this

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1. Preheat oven to 350 F and grease a 9×13 inch baking pan or line with parchment.

2. Whisk together 1 1/2 cups old fashioned rolled oats, 1 1/2 cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon in a bowl.

3. In the bowl of a stand mixer or with a hand mixer, cream 3/4 cup softened unsalted butter with 1 cup packed light brown sugar and 1/2 cup granulated sugar until light and fluffy, about 2 to 3 minutes.

4. Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract until combined.

5. Add the dry ingredients to the butter mixture in two additions, alternating with 1 cup buttermilk, beginning and ending with the dry ingredients; fold in 1/2 cup sweetened shredded coconut and 1/2 cup chopped pecans.

6. Spread the batter evenly in the prepared pan and sprinkle the top with the reserved 1/2 cup shredded coconut and 1/2 cup chopped pecans.

7. Bake until the cake is golden and a toothpick inserted in the center comes out with a few moist crumbs, about 30 to 35 minutes; remove from oven and let cool in the pan while you make the caramel.

8. For the caramel sauce, combine 1 cup packed light brown sugar, 1/2 cup unsalted butter, 1/2 cup heavy cream, and 1/4 teaspoon salt in a medium saucepan over medium heat; whisk constantly until the butter melts and the mixture comes to a gentle simmer, then cook 2 to 4 minutes until slightly thickened.

9. Pour the warm caramel evenly over the warm cake, allowing it to soak in slightly. If desired, sprinkle about 1/4 teaspoon flaky sea salt over the top for garnish.

10. Let the cake cool until the caramel sets, then cut into squares and serve.

Equipment Needed

1. 9×13 inch baking pan (or parchment to line it)
2. Oven (preheated to 350 F)
3. Stand mixer or hand mixer with bowl
4. Medium mixing bowl and whisk for dry ingredients
5. Measuring cups and spoons
6. Rubber spatula or spoon for folding and spreading batter
7. Medium saucepan for caramel and a whisk for stirring
8. Baking rack or cooling surface
9. Chef knife and cutting board for chopping pecans

FAQ

Can I make this cake gluten free? Yes. Substitute a 1-to-1 gluten free baking flour blend for the all purpose flour and ensure your oats are certified gluten free; texture may be slightly more tender.

How do I store leftovers and how long will they keep? Store cooled cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Keep caramel separate until serving if you prefer a less-soggy topping.

Can I omit or replace the pecans or coconut? Yes. For a nut free version, replace pecans with more oats or sunflower seeds. To omit coconut, add an extra 1/4 cup chopped pecans or 1/4 cup extra oats for balance.

How do I reheat slices so the caramel is soft again? Warm individual slices in the microwave for 15 to 25 seconds or in a 325 F oven for 8 to 10 minutes. Spoon warmed caramel over the slice just before serving.

Can I make the caramel sauce ahead of time? Yes. Make the caramel, cool, and refrigerate in a sealed jar for up to 1 week. Gently reheat on the stovetop over low heat or in the microwave, stirring until pourable.

My oats were chewy after baking. How can I get a softer oat texture? Use old fashioned rolled oats as listed and let the batter rest for 10 minutes before baking to hydrate the oats. Avoid using quick oats, which can break down and become pasty.

Caramel Coconut Pecan Oatmeal Cake Recipe Substitutions and Variations

Old fashioned rolled oats: Use quick oats for a slightly finer crumb and faster absorption, or use 1 1/4 cups steel cut oats that have been briefly pulsed in a food processor to approximate texture; if gluten free is needed, use certified gluten free oats one to one.
All purpose flour: Substitute equal parts whole wheat pastry flour for a nuttier, denser cake, or use a 1 to 1 gluten free flour blend to keep texture similar while making the cake gluten free.
Buttermilk: Use 1 cup whole milk mixed with 1 tablespoon lemon juice or white vinegar, let sit 5 minutes, or use plain yogurt thinned with a little milk to reach cup measurement for the same acidity and tenderness.
Unsalted butter: Swap with equal amount coconut oil for a hint of coconut flavor and dairy free option, or use a neutral vegetable shortening for a slightly lighter, tender crumb; if using salted butter reduce or omit the recipe salt accordingly.

Pro Tips

1) Toast the coconut and pecans in a dry skillet until fragrant and slightly golden before folding them in. That little toasty note lifts the whole cake and keeps the coconut from getting soggy.

2) Make sure the butter and eggs are at room temperature. Softened butter creams with sugar more evenly and room temperature eggs incorporate without chilling the batter, which helps the cake rise and stay tender.

3) When combining dry and wet ingredients, add them in the alternating pattern as written but fold gently and stop as soon as they are combined. Overmixing will develop gluten and make the crumb dense.

4) For the caramel, keep it at a gentle simmer and whisk constantly. If you have a candy thermometer aim for roughly 225 to 235 degrees Fahrenheit for a thicker, pourable sauce. If it seems thin, simmer another minute or two but watch closely so it does not burn.

5) Pour the warm caramel over the warm cake so it soaks in, then sprinkle flaky sea salt only after the caramel has slightly set. Chill until the caramel firms up a bit for cleaner slices.

Caramel Coconut Pecan Oatmeal Cake Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I can never resist a cake that hides chewy oats under a gooey caramel coconut pecan crown. This one is rich, buttery, and dangerously hard to stop slicing.

Servings

servings

Calories

605

kcal

Equipment: 1. 9×13 inch baking pan (or parchment to line it)
2. Oven (preheated to 350 F)
3. Stand mixer or hand mixer with bowl
4. Medium mixing bowl and whisk for dry ingredients
5. Measuring cups and spoons
6. Rubber spatula or spoon for folding and spreading batter
7. Medium saucepan for caramel and a whisk for stirring
8. Baking rack or cooling surface
9. Chef knife and cutting board for chopping pecans

Ingredients

1 1/2 cups old fashioned rolled oats
1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup packed light brown sugar
1/2 cup granulated sugar
3/4 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1 cup sweetened shredded coconut, divided
1 cup chopped pecans, divided
For the caramel sauce: 1 cup packed light brown sugar
For the caramel sauce: 1/2 cup unsalted butter
For the caramel sauce: 1/2 cup heavy cream
For the caramel sauce: 1/4 teaspoon salt
Optional for garnish: flaky sea salt, about 1/4 teaspoon

Directions

Preheat oven to 350 F and grease a 9×13 inch baking pan or line with parchment.
Whisk together 1 1/2 cups old fashioned rolled oats, 1 1/2 cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon in a bowl.
In the bowl of a stand mixer or with a hand mixer, cream 3/4 cup softened unsalted butter with 1 cup packed light brown sugar and 1/2 cup granulated sugar until light and fluffy, about 2 to 3 minutes.
Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract until combined.
Add the dry ingredients to the butter mixture in two additions, alternating with 1 cup buttermilk, beginning and ending with the dry ingredients; fold in 1/2 cup sweetened shredded coconut and 1/2 cup chopped pecans.
Spread the batter evenly in the prepared pan and sprinkle the top with the reserved 1/2 cup shredded coconut and 1/2 cup chopped pecans.
Bake until the cake is golden and a toothpick inserted in the center comes out with a few moist crumbs, about 30 to 35 minutes; remove from oven and let cool in the pan while you make the caramel.
For the caramel sauce, combine 1 cup packed light brown sugar, 1/2 cup unsalted butter, 1/2 cup heavy cream, and 1/4 teaspoon salt in a medium saucepan over medium heat; whisk constantly until the butter melts and the mixture comes to a gentle simmer, then cook 2 to 4 minutes until slightly thickened.
Pour the warm caramel evenly over the warm cake, allowing it to soak in slightly. If desired, sprinkle about 1/4 teaspoon flaky sea salt over the top for garnish.
Let the cake cool until the caramel sets, then cut into squares and serve.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.