Grandma's Oatmeal Cake recipe from
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5 from 8 votes

Grandma's Oatmeal Cake

Grandma's Oatmeal Cake is made with rolled oats and topped with a mixture of shredded coconut and slivered almonds.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Servings: 15
Calories: 399kcal
Author: Lauren Allen


  • 1 cup old-fashioned rolled oats
  • 1/2 cup butter (1 stick)
  • 1 1/2 cups boiling water
  • 2 large eggs
  • 1 cup light brown sugar
  • 1 cup granulated sugar
  • 1 1/3 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt

For the topping

  • 6 Tablespoons butter , room temperature
  • 1 cup shredded sweetened coconut
  • 1/2 cup evaporated milk
  • 1/2 cup light brown sugar
  • 1 cup nuts
  • 1 teaspoon vanilla extract


  • Preheat oven to 350 degrees F. Grease a 9x13'' pan with non-stick cooking spray.
  • Add the oatmeal and butter to a bowl and pour the boiling water on top. Set aside.
  • In a mixing bowl combine the eggs, brown sugar, and white sugar and beat well.
  • In a separate bowl sift together the flour, cinnamon, baking soda, nutmeg, and salt.
  • Add to the bowl with eggs and sugars and stir to combine. 
  • Add the oatmeal mixture and stir to combine. 
  • Bake for about 35 minutes or until a toothpick inserted in the center of the cake comes out clean.
  • While the cake is baking, make the topping by combining all the ingredients in a bowl.
  • Remove the cake from the oven and turn the oven to high broil. 
  • Spread the topping evenly over the warm cake and place under the broiler for 2-3 minutes or until the coconut is golden brown.


This cake is very "portable" --great for bringing to parties etc. and can be made a day or two in advance.


Calories: 399kcal | Carbohydrates: 53g | Protein: 5g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 52mg | Sodium: 298mg | Potassium: 172mg | Fiber: 2g | Sugar: 38g | Vitamin A: 7.7% | Vitamin C: 0.2% | Calcium: 6.2% | Iron: 8.4%