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Coconut-Topped Oatmeal Cake

7 reviews
Total Time
Prep: 15 min. + cooling Bake: 30 min.

By Taste Of Home Editorial Team

Recipe by Tamra Duncan, Lincoln, Arkansas

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 30, 2022

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

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Test Kitchen Approved

Coconut-Topped Oatmeal Cake

7 reviews
Prep Time 15 min
Cook Time 30 min
Yield 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 large 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 sweetened shredded coconut
  • 1/2 cup chopped pecans
  • 1 teaspoon vanilla extract
Text Ingredients

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 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in 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.

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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