Coconut Oatmeal Cake Recipe

Name: Coconut Oatmeal Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 cup rolled oats (not instant); 1 1/4 cups boiling water; 8 tablespoons, 1 stick unsalted butter, slightly softened; 1/2 cup sugar; 1 cup brown sugar; 2 eggs; 1 teaspoon vanilla; 1 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon cinnamon; 1/4 teaspoon nutmeg; 1/2 teaspoon salt; 1 cup shredded coconut, packed; 5 ounces butter; 2/3 cup brown sugar; 1/4 cup light cream; 2/3 cup walnuts or pecans, chopped; 1/2 cup unsalted butter; 1 cup sugar; 2 tablespoons brandy; 2 teaspoons lemon juice; 4 Granny Smith apples

Servings: persons

1 cup rolled oats (not instant)
1 1/4 cups boiling water
8 tablespoons, 1 stick unsalted butter, slightly softened
1/2 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
1 cup shredded coconut, packed
5 ounces butter
2/3 cup brown sugar
1/4 cup light cream
2/3 cup walnuts or pecans, chopped
1/2 cup unsalted butter
1 cup sugar
2 tablespoons brandy
2 teaspoons lemon juice
4 Granny Smith apples

1
Preheat oven to 350 degrees F, and lightly butter a 9-inch round cake pan.
2
Place oats in a bowl.
3
Add boiling water and let stand 20 minutes.
4
Cream butter and sugars, then add eggs and vanilla and stir well.
5
Add rolled oats.
6
Add dry ingredients.
7
Pour batter into cake pan and bake 40 minutes.
8
For topping: On a cookie sheet, spread out coconut and bake until golden brown, about 5 minutes.
9
Cream butter then add brown sugar.
10
Stir in cream, nuts and coconut.
11
Garnish with apple confit.
12
In a saute pan on medium, melt the butter then stir in the sugar.
13
Simmer, stirring occasionally until it begins to turn golden brown and caramelized.
14
Add brandy and lemon juice to the pan and simmer to incorporate.
15
Peel, half and core apples.
16
Place apples in caramel and cook slowly to caramelize and tenderize.
17
Serve warm.
18
Yield: 8 servings

No nutrition data on file — estimate from the ingredient list.

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 22 ingredients. The key ingredients include: 1 cup rolled oats (not instant), 1 1/4 cups boiling water, 8 tablespoons, 1 stick unsalted butter, slightly softened, 1/2 cup sugar, 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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