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Coconut-Topped Oatmeal Cake Recipe

Read Reviews (5)
4.5 5
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This is an old-fashioned cake with mass appeal that was passed down from my husband's grandmother. It's a classic for everyone's recipe box. --Tamra Duncan
TOTAL TIME: Prep: 15 min. + cooling Bake: 30 min.
MAKES:12-16 servings
TOTAL TIME: Prep: 15 min. + cooling Bake: 30 min.
MAKES: 12-16 servings

Ingredients

  • 1-1/2 cups boiling water
  • 1 cup quick-cooking oats
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 1-1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • TOPPING:
  • 1 cup packed brown sugar
  • 1/2 cup butter
  • 1/2 cup 2% milk
  • 1 cup flaked coconut
  • 1/2 cup chopped pecans
  • 1 teaspoon vanilla extract

Nutritional Facts

1 serving (1 piece) equals 384 calories, 17 g fat (10 g saturated fat), 58 mg cholesterol, 306 mg sodium, 55 g carbohydrate, 1 g fiber, 4 g protein.

Directions

  1. In a small bowl, pour boiling water over oats; let stand for 5 minutes. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, cinnamon and salt; add to the creamed mixture alternately with the oat mixture, beating well after each addition.
  2. Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.
  3. Meanwhile, in a small saucepan, bring the brown sugar, butter and milk to a boil over medium heat. Remove from the heat; stir in the coconut, nuts and vanilla. Pour over warm cake. Cool completely. Yield: 12-16 servings.
Originally published as Coconut-Topped Oatmeal Cake in Test Kitchen Favorites 2004 2005, p267

Nutritional Facts

1 serving (1 piece) equals 384 calories, 17 g fat (10 g saturated fat), 58 mg cholesterol, 306 mg sodium, 55 g carbohydrate, 1 g fiber, 4 g protein.

Reviews for Coconut-Topped Oatmeal Cake(5)

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 16, 2014

The cake was moist and dense, but there was way too much cinnamon. I used less than 1/2 tsp, but it was still too much. Unless you REALLY love cinnamon, I'd suggest being careful.

MY REVIEW
Reviewed Jan. 6, 2014

A MUST!

MY REVIEW
Reviewed Dec. 10, 2013

Have made this many times, always a favorite. We like the topping as family does not like the traditional frostings, as they are too sweet.

MY REVIEW
Reviewed May. 19, 2013

YUMMY, nothing else to say!

MY REVIEW
Reviewed Jan. 30, 2008

this is amazing. i was looking for an cake like this that my grandma use to make for me when i was a little girl. and as i was writing this one down. it just sounds so much just like hers. so i called my mother and asked her and she said it was. but grandma use a little more oatmeal and coconut. so im gonna go with grandma' recipe instead of this one since mom email her recipe. thanks again. lisa in oregon.

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