Next, I add in the eggs, one at a time, followed by the vanilla extract, ensuring everything is well combined. In another bowl, I mix the flour, baking powder, baking soda, and salt. Gradually, I fold the dry ingredients into the wet mixture, alternating with the soaked oats. The texture is already feeling fantastic! At this point, I stir in the shredded coconut and chopped pecans, letting the flavors meld together. The cake batter will be thick, but that’s what makes it so hearty and satisfying.
Now, it’s time to pour the batter into a greased 9×13 inch baking pan and smooth it out with a spatula. Into the oven it goes, and I just love that moment when the aroma of baking cake starts to waft through the kitchen. It typically takes about 30 minutes to bake, and I keep an eye on it until a toothpick comes out clean from the center. While the cake is baking, I prepare my caramel sauce if I’m feeling ambitious, or I just set aside my store-bought caramel for the finishing touches!
Once it’s baked, I let the cake cool slightly before drizzling it with warm caramel sauce. The way the caramel slowly seeps into those warm nooks and crannies is truly an art. I like to sprinkle a few more coconut flakes and pecans on top for that extra touch!
Pro Tips for Best Results
From my experience, the fresh ingredients you use will make all the difference. I’ve tested this cake with various brands of coconut, and I can confidently say that sweetened shredded coconut gives the best flavor and texture. Similarly, using fresh pecans instead of stale nuts allows that rich, nutty flavor to shine through! I also find that giving the oats a good soak in the buttermilk enhances the moisture in the cake, leading to a softer bite.
Another thing I love to do is check my cake a few minutes before the recommended baking time. Ovens can be sneaky, and sometimes they run hotter or cooler than expected. I’ve had cakes come out of the oven too dry because I got distracted and missed checking them early! Timing is everything, and I suggest doing the toothpick test when you think it might be close to done.
Lastly, consider letting the cake cool completely before adding your caramel topping. If it’s too warm, the caramel might just slide right off rather than soak in and create that gooey goodness. I made this mistake once and learned that patience truly pays off!
Common Mistakes to Avoid
One common pitfall I’ve encountered while making this cake is overmixing the batter. When combining the wet and dry mixtures, it’s crucial not to go overboard! A gentle fold is all you need to avoid a dense, tough cake. I know it’s tempting to want everything perfectly smooth, but trust me, the texture will be much better if you leave a few lumps. (See the next page below to continue…)