Old-Fashioned Oatmeal Cake

Here’s a delicious Caramel Coconut Cake recipe that matches the cake in your image—soft, moist crumb with a rich caramel topping and coconut flakes

Caramel Coconut Cake (Easy Tray Bake)

Ingredients

Cake

• 2 cups all-purpose flour
• 1 cup sugar
• ½ cup vegetable oil (or melted butter)
• 2 large eggs
• 1 cup milk
• 1 tbsp baking powder
• 1 tsp vanilla extract
• Pinch of salt

Caramel Coconut Topping

• ½ cup butter
• ¾ cup brown sugar
• ¼ cup milk or cream
• 1 cup shredded coconut (unsweetened or lightly sweetened)

Instructions

1. Make the Cake

1. Preheat oven to 180°C (350°F). Grease a baking pan (20×30 cm).
2. In a bowl, whisk eggs and sugar until light.
3. Add oil, milk, and vanilla. Mix well.
4. Sift in flour, baking powder, and salt. Stir until smooth.
5. Pour batter into the pan.
6. Bake for 30–35 minutes, until a toothpick comes out clean.

2. Prepare the Caramel Coconut Topping

1. In a saucepan, melt butter over medium heat.
2. Add brown sugar and milk; stir until slightly thick (about 3–4 minutes).
3. Remove from heat and mix in shredded coconut.

3. Assemble

1. While the cake is still warm, spread the caramel coconut topping evenly on top.
2. Let cool so the topping sets.
3. Slice and serve.

Tips

• For extra moisture, poke small holes in the cake before adding the topping.
• Add chopped walnuts or pecans for a nutty version.
• Serve with tea or coffee

If you’d like, I can also give you:

• Gluten-free version
• Air-fryer version
• Short Pinterest-style recipe
• Arabic / French / Polish translation