Oatmeal Cake with Coconut Pecan Frosting
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5.0
3 reviews
Excellent
Oatmeal Cake with Coconut Pecan Frosting
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This easy one-bowl oatmeal cake with a rich, buttery, broiled coconut pecan topping doesn't even require an electric mixer!
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Ingredients
FOR THE CAKE
- 1 ½ cups boiling water
- 1 cup quick oats
- ½ cup vegetable shortening (such as Crisco) at room temperature, cut into small pieces
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
FOR THE TOPPING
- ½ cup (1 stick) salted butter, melted
- 1 cup light brown sugar
- 1 teaspoon vanilla extract
- ¼ cup milk
- 1 cup sweetened flaked coconut
- 1 cup Chopped Pecans
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Instructions
- In a large bowl, pour the boiling water over the oats. Let cool slightly for a few minutes while you prepare the pan and get out the rest of your ingredients.
- Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish; set aside.
- To the same bowl with the oatmeal, add the shortening. Whisk until the shortening melts into the warm oats. Add the brown sugar and granulated sugar; whisk to combine. Add the egg; whisk to combine. Whisk in the flour, just until combined. Do not over mix. Sprinkle the baking soda, salt, cinnamon, and nutmeg over top. Whisk until completely combined. Stir in the vanilla extract. Transfer the batter to the prepared baking dish. Bake until a toothpick inserted in the center comes out clean, about 30 minutes.
- While the cake is in the oven, prepare the topping.
- In a medium bowl, whisk together the melted butter, brown sugar, vanilla, and milk. Add the coconut and pecans. Spread on the warm cake.
- Switch the oven to BROIL and broil the frosted cake for 1-2 minutes, just until the edges of the coconut start to toast. This happens quickly, so don’t take your eyes off of it.
- Let cool for 20-30 minutes (or cool completely), and then slice and serve.
Notes
- Grease or spray the pan really well with non-stick spray so that the cake doesn’t stick, or line with parchment paper. I like to use a baking spray with flour in it.
- Make sure that the shortening and eggs are at room temperature so that they blend easily into the batter.
- The total baking time will vary depending on your individual oven and on the type of pan that you use. You'll know the cake is done when it springs back if you press on it gently with your fingers, or when a toothpick or cake tester inserted in the center of the cake comes out clean or with just a few moist crumbs.
- Use an off-set spatula to easily spread the topping on the warm cake.
- Keep a close eye on the cake while it's under the broiler, since the topping burns quickly! It might need just 30 seconds, or it may take up to 2 minutes (broilers vary). You'll know it's ready when the coconut and pecans are lightly toasted -- but not charred.
Nutrition Information
Show Details
Serving
1slice
Calories
404kcal
(20%)
Carbohydrates
56g
(19%)
Protein
4g
(8%)
Fat
20g
(31%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
4g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
36mg
(12%)
Sodium
221mg
(9%)
Potassium
130mg
(4%)
Fiber
2g
(8%)
Sugar
42g
(84%)
Vitamin A
215IU
(4%)
Vitamin C
0.1mg
(0%)
Calcium
43mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16slices
Amount Per Serving
Calories 404 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 404kcal | 20% |
| Carbohydrates | 56g | 19% |
| Protein | 4g | 8% |
| Fat | 20g | 31% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 36mg | 12% |
| Sodium | 221mg | 9% |
| Potassium | 130mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 42g | 84% |
| Vitamin A | 215IU | 4% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 43mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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