Coconut Oatmeal Cake Recipe

Name: Coconut Oatmeal Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CAKE; 1 1/4 cups boiling water; 1 cup rolled oats; 1 1/2 cups flour; 1 teaspoon baking soda; 1 teaspoon cinnamon; 1/4 teaspoon nutmeg; 1/2 teaspoon salt; 1/2 cup butter, softened; 1/2 cup sugar; 1 cup packed brown sugar; 2 eggs, beaten; 1 teaspoon vanilla; WALNUT TOPPING; 1/2 cup butter, plus; 2 tablespoons butter, softened; 2/3 cup packed brown sugar; 1/4 cup light cream; 2/3 cup chopped walnuts or 2/3 cup pecans; 1 cup packed flaked coconut

Servings: persons

CAKE
1 1/4 cups boiling water
1 cup rolled oats
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup sugar
1 cup packed brown sugar
2 eggs, beaten
1 teaspoon vanilla
WALNUT TOPPING
1/2 cup butter, plus
2 tablespoons butter, softened
2/3 cup packed brown sugar
1/4 cup light cream
2/3 cup chopped walnuts or 2/3 cup pecans
1 cup packed flaked coconut

1
For the cake, pour the boiling water over the oats in a bowl and let stand for 20 minutes. Mix the flour, soda, cinnamon, nutmeg and salt together.
2
Cream the butter, sugar and brown sugar in a mixing bowl until light and fluffy. Beat in the eggs and vanilla. Add the oats mixture and mix well. Mix in the dry ingredients.
3
Spoon into a greased and floured 9 or 10 inch springform pan. Bake at 350u00b0F for 40 minutes. Cool on a wire rack.
4
Cream the butter for the topping in a mixing bowl until light. Add the brown sugar and beat until fluffy. Add the cream, walnuts and coconut and mix well.
5
Spread the topping over the cake and broil until just golden brown. Cool on a wire rack. Place on a serving plate and remove the side of the pan.

2074

kcal

Calories

152

Fat

169

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: CAKE, 1 1/4 cups boiling water, 1 cup rolled oats, 1 1/2 cups flour, and more.

Yes, Coconut Oatmeal Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Oatmeal Cake

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