Raisin Oatmeal Cake Recipe with Broiled Coconut Topping
Raisin Oatmeal Cake Recipe with Broiled Coconut Topping
About this oatmeal cake.
This Raisin Oatmeal Cake is moist, cinnamon-y and SO delicious. The oat cake has a tender crumb, raisins in every bite, and is topped with a gooey toasted coconut brown sugar crust. Let’s just say it’s the icing on the cake…the best part and the perfect topping for this delicious oatmeal cake. I might even say this is one of my most favourite cakes of all time.
Made with simple ingredients.
What I love the most about this oatmeal cake, aside from how delicious it is, is the fact that the ingredients are simple and I almost always have them in my pantry. That, and you can have this simple cake assembled and baking in the oven in no time, it’s just an uncomplicated and delicious moist cake. The simplicity of this cake actually makes me wonder if generations before us have been passing a similar recipe down to their families…it reminds me of an old fashioned oatmeal cake that you would find the recipe for in old community church cookbooks filled with classic recipes.
A perfect cake for any occasion.
This is the perfect cake for brunch, tea time or coffee dates with friends. You could even switch out the raisins for chocolate chips for a birthday cake if your loved one loves oatmeal cakes! My favourite though…with a cup of coffee at breakfast. SO good.
Oatmeal Cake Recipe Tips
- OATS: I have used both quick oats and old-fashioned rolled oats with success. Using the quick cooking oats results in a more dense crumb than the old-fashioned oats.
- DON’T LOVE RAISINS? No problem, feel free to use chocolate chips instead.
- STORAGE: You can keep this cake at room temperature, in an air tight container.
- FREEZING: This cake freezes well. Store in an airtight container or freezer bag for up to 1 month.
More delicious baking with oats:
Raisin Oatmeal Cake Recipe with Broiled Coconut Topping
Ingredients
Oatmeal Cake:
- 1 1/4 cups boiling water
- 1 cup oats (see tips)
- 1 1/2 cups all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 cup butter
- 1 1/2 cups packed brown sugar
- 2 eggs
- 1 cup raisins
Coconut Topping:
- 3 tbsp butter
- 3 tbsp milk or cream
- 1/2 tsp vanilla extract
- 1/3 cup packed brown sugar
- 1 cup flaked coconut
Instructions
Making the cake:
- Preheat your oven to 350 degrees F.
- Prepare a 9×9 baking pan by lightly greasing it with butter or lining it with parchment paper.
- Add the oats to the hot water and let sit for at least 5 minutes. Set aside.1 1/4 cups boiling water, 1 cup oats
- Using an electric mixer cream together the butter and brown sugar until smooth.1/2 cup butter, 1 1/2 cups packed brown sugar
- Add the eggs, mixing them in one at a time.2 eggs
- In a separate bowl whisk together the dry ingredients: flour, baking powder, baking soda, salt and cinnamon.1 1/2 cups all purpose flour, 1 tsp baking powder, 1 tsp baking soda, 1/4 tsp salt, 1 tsp cinnamon
- Add the flour mixture to the butter mixture and combine.
- Stir in the oatmeal mixture.
- Then add the raisins.1 cup raisins
- Transfer the cake batter to the prepared pan and bake in a preheated oven for 50 – 60 minutes, or until a toothpick inserted into the centre of the cake comes out clean.
Making the topping:
- When the cake is 5 minutes from being done, you can make the topping.
- Melt the butter in a small saucepan, then add the cream, vanilla, sugar and coconut. Combine and remove from heat.3 tbsp butter, 3 tbsp milk or cream, 1/2 tsp vanilla extract, 1/3 cup packed brown sugar, 1 cup flaked coconut
- Once the cake is done baking, spread the coconut topping over the top of the cake, then put the cake under broil in your oven for about one minute. Just enough to lightly toast the coconut. Watch carefully!
- Let the cake cool in the cake pan for at least 15 minutes before serving.
I hope you love this delicious cake recipe as much as we do! Have a delicious day!
Hey Jo-Anna,
I was searching for some great recipes and found your blog while searching. You have shared a delicious recipe of cake with us. Looking forward for more tasty recipes which are easy likewise.
Regards:
Mike
Thank you Mike!
A cake very similar to this has been on my ‘to bake’ list for a while, seeing yours has pushed it right to the top — this looks fabulous!
Thank you Sue! This recipe is a family favourite!
Hi, from Mexico! I was wondering if you added the oatmeal with or without the water.
Hi Grisel! You have to add the oats to the hot water and let them sit for at least 5 minutes before adding them to the rest of the ingredients. Happy baking!
Hello Jo-Anna I think they’re asking if you add the oats with the water or without the water once they are done soaking. 🙂
Where did you get that baking tin? I love it! Who makes it? Would love to find it on Amazon.
Hi! I found it at Target a while ago, so I’m not sure if they are still available…the brand is Threshold. Happy baking!
I saw your recipe and I can’t wait to try it out! However I would like to make them as cupcakes instead of the cake. Do I need to alter anything from your recipe to accomplish this or do I just substitute a cupcake tin instead of a cake tin?
Hello, I am wondering if I can leave the coconut out of the topping? Would I need to later anything I put in the topping if I leave out the coconut? Thanks!
Hi Lauren! The coconut keeps the frosting together so leaving it out would make it too runny. Maybe a buttercream icing would work better?
I would love to do this cake in cupcake form and top it with a maple buttercream or vanilla buttercream, or cream cheese buttercream. which one would you suggest?
Hi Yaritsa! I think all of those frostings sound amazing…I would probable do the cream cheese one though only because I love a cream cheese frosting. But I still do think the coconut frosting is my favourite with this cake! Enjoy!
It was good and very easy to make.
Great recipe! I had everything in the house to make this cake.I used gluten free flour. Also I tossed in a small handful of walnuts and some leftover butterscotch chips (1/4 cup) to the batter. It came out so delicious. Really an excellent cake, thank you!
The cake came out great. I tweaked it a little. I put 1/2 a cup less sugar, approx. 3 oz. of raisins, and 1/4 cup of applesauce for 1/4 of the butter. I cooked mine in the toaster oven so it darkened a little on top, but that had to do with me. It is good. I did not do the frosting to save the level of sugar, but I bet it would have been great.