Coconut-Topped Oatmeal Cake
TOTAL TIME: Prep: 15 min. + cooling Bake: 30 min.
YIELD: 12-16 servings.
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
Ingredients
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1-1/2 cups boiling water
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1 cup quick-cooking oats
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1/2 cup butter, softened
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1 cup sugar
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1 cup packed brown sugar
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2 large eggs
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1-1/2 cups all-purpose flour
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1 teaspoon baking soda
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1 teaspoon ground cinnamon
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1/2 teaspoon salt
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TOPPING:
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1 cup packed brown sugar
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1/2 cup butter
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1/2 cup 2% milk
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1 cup sweetened shredded coconut
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1/2 cup chopped pecans
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1 teaspoon vanilla extract
Directions
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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.
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2.
Transfer to a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean.
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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.
Nutrition Facts
1 piece: 384 calories, 17g fat (10g saturated fat), 58mg cholesterol, 306mg sodium, 55g carbohydrate (42g sugars, 1g fiber), 4g protein.
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