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Coconut-Topped Oatmeal Cake

 Coconut-Topped Oatmeal Cake
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
12-16 ServingsPrep: 15 min. + cooling Bake: 30 min.

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

Directions

  • 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

2 of 2

Coconut-Topped Oatmeal Cake (continued)

Directions (continued)

  • each addition.
  • 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.
  • 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.
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.