Oatmeal Cake with Coconut Frosting
Ready in less than one hour, this cake is moist and sweet without being overpowering.
Equipment
- 9” x 13” baking dish
Ingredients
Cake
- 1 cup old fashioned oats
- 1 ½ cups boiling water
- ¾ cup granulated sugar
- ¾ cup brown sugar
- ½ cup butter softened
- 1 teaspoon vanilla bean paste
- 2 eggs
- 1 ¼ cups flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
Topping
- 1 cup coconut flakes
- ½ cup brown sugar
- ¼ cup butter melted
- ¼ cup half-and-half
Instructions
- Combine boiling water and old-fashioned oats in a small bowl and allow to cool.
- Preheat oven to 350 degrees F and grease a 9” by 13” baking dish.
- Using an electric mixer, beat together the butter and sugars for the cake. Mix in the vanilla bean paste and eggs until the mixture is completely combined.
- In a separate bowl, combine flour, baking soda, baking powder, salt, cinnamon and nutmeg. Slowly add this to your butter mixture. Once combined, pour in oatmeal mixture. Beat until completely combined.
- Pour your batter into the prepared baking dish. Bake for 30-35 minutes, or until a toothpick comes out clean.
- While the cake is baking, combine all of the topping ingredients in a small bowl. As soon as the finished cake comes out of the oven, cover with the topping.
- Return the topped cake to the oven and broil on high for 2-3 minutes, watching closely. Remove from the oven once the coconut is slightly browned and the topping is bubbly.