Monday, November 21, 2011

Oatmeal Cake with Coconut Topping

Saturday was my birthday and instead of a regular old yellow cake my mother-in-law made me one of my favorites: this super moist oatmeal cake with coconut and pecan topping. And because it has oats in it you can justify having it with a cup of coffee for breakfast the next day (if it makes it that long). 
The cake itself is mildly spiced with cinnamon and nutmeg, studded with nuts, and is very crumbly and moist. Once the cake is baked, you mix up the coconut and some more nuts with a substantial amount of butter and spread it over the cake while its still hot. The cake is then broiled for an additional few minutes to give it a crispy, toasty, nutty coating. I adore the mild/flavorful and moist/crispy contrast that goes on between the cake and topping. I have never had anything similar to this cake and apparently it's an old-fashioned recipe her mom used to make.
As an added bonus the whole thing comes together in about an hour including the baking time and you probably have most or all of the ingredients in your pantry. Make it now! It's great any time of day.

Oatmeal Cake with Coconut Topping 

Cake Ingredients 
1 ½ cups boiling water
1 cup rolled oats
½ cup (1 stick) butter, softened
1 cup sugar
1 cup brown sugar
2 eggs
1 ⅓ cup flour
½ tsp. salt
1 tsp. baking soda
1 tsp. nutmeg
1 tsp. cinnamon
½ cup chopped nuts (I like pecans!)

Topping Ingredients
1 cup brown sugar
1 egg
¼ cup (1/2 stick) butter, softened
1 ½ cups shredded coconut
1 tsp. vanilla
½ cup chopped nuts (I like pecans!)
3 tbsp. cream or milk


1. Pour the boiling water over the oats and let stand for 20 minutes. 

2. Cream the stick of butter with both sugars, then add 2 eggs.

3. Stir in dry ingredients and oatmeal alternately.

4. Stir in nuts and spread in a greased 9” by 13” pan. Bake 35 minutes at 350 degrees.

5. Beat together topping ingredients and pour over hot cake and broil for a few minutes until coconut is browned.

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