Show Subscription Form




Coconut-Topped Oatmeal Cake Recipe

Publisher Photo
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 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

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Oct. 24, 2014

"This was excellent cake, everybody loved it. And it stayed so nice and moist for the 3 days it took us to eat it all up. Except for the use of 1/2 cup of an artificail brown sugar blend in place of the cup of brown sugar in the topping, (I ranout of brown sugar) I followed the reciped exactly. I will definitely make this cake again. Next time I'm going to add a couple of teaspoons of instant coffer granules to the oatmeal before adding the boiling water. I think that might give a little bit of coffee taste."

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!"

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT