Description
A delicious oatmeal cake topped with toasted coconut and nuts, perfect for any occasion.
Ingredients
- 1 1/2 cups old-fashioned rolled oats
- 1 1/2 cups boiling water
- 1/2 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1/2 cup unsalted butter, melted (for topping)
- 3/4 cup packed brown sugar (for topping)
- 1/4 cup heavy cream (for topping)
- 1 1/2 cups sweetened shredded coconut (for topping)
- 1 cup chopped pecans or walnuts, optional (for topping)
- 1 tsp vanilla extract (for topping)
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking pan.
- Place the oats in a bowl and pour the boiling water over them. Let stand for 10 minutes.
- Beat the softened butter, brown sugar, and granulated sugar until creamy. Add the eggs and vanilla and mix well.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, salt, and nutmeg.
- Gradually add the dry ingredients to the butter mixture. Fold in the soaked oats.
- Spread the batter evenly in the prepared pan.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake bakes, combine melted butter, brown sugar, heavy cream, coconut, nuts, and vanilla.
- Spread the coconut mixture evenly over the hot cake.
- Return to the oven and bake for another 5–8 minutes, until the coconut topping is golden and toasted.
- Cool slightly before slicing and serving.
Notes
- For an extra-toasty topping, place the finished cake under the broiler for 1–2 minutes, watching closely so the coconut doesn’t burn.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg