by Sheryl

Prep Time: 10 mins | Cook Time: 40 mins | Yield: one 9×13 inch cake

My mom loves this oatmeal cake. Her favourite among everything! A classic that never loses its touch. This has a moist and tender crumb that I enjoy so much. Every bite is a reminder of my childhood. This cake is simply divine, the easiest to prepare, and a keeper!



1 c quick oatmeal
1 1/2 c boiling water
1 c granulated sugar
1 c brown sugar
1/2 c oleo (butter or margarine)
2 medium Eggs
1 1/2 c flour
1 tsp cinnamon
1 tsp baking soda
1/2 tsp salt


2 tbsp soft oleo (butter)
1 c brown sugar
1/2 c milk or cream
1 tsp vanilla extract
3/4 c flaked coconut
3/4 c chopped pecans


Step 1: Grease a 9 x 13-inch cake pan with cooking spray.

Step 2: Pour boiling water in a medium mixing bowl and add in the oatmeal. Stir until well combined and chill in the fridge.

Step 3: Add the eggs, oleo, and sugars in a different mixing bowl. Beat well until incorporated.

Step 4: Stir in the flour, soda, cinnamon, and salt until well mixed.

Step 5: Shift the batter into the prepared pan.

Step 6: Bake in the oven for about 40 to 50 minutes at 350 degrees F or 175 degrees C.

Step 7: Once done, remove from the oven and allow the cake to cool at room temperature.

Step 8: For the frosting, add the milk, butter, and sugar in a saucepan. Bring to a boil over medium heat. Then, take the pan out of the heat and stir in the coconut, pecans, and vanilla.

Step 9: Generously spread the frosting over the entire cake.

Please don't forget to Like & Share this recipe with your friends. Also, make sure to follow on Facebook and Pinterest to get our latest Daily Yummy Recipes.