Kathy's Oatmeal Cake Recipe

Name: Kathy's Oatmeal Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup margarine; 1 ¼ cups water; 1 cup oatmeal (small oats); 1 cup sugar; 1 cup brown sugar; 2 eggs; 1 teaspoon vanilla; 1 ⅓ cups flour; 1 teaspoon baking soda; 1 ¼ cups pecans, finely chopped; 1 ¼ cups coconut; 8 tablespoons butter, melted; ½ cup sugar; ⅓ cup evaporated milk

Servings: persons

½ cup margarine
1 ¼ cups water
1 cup oatmeal (small oats)
1 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
1 ⅓ cups flour
1 teaspoon baking soda
1 ¼ cups pecans, finely chopped
1 ¼ cups coconut
8 tablespoons butter, melted
½ cup sugar
⅓ cup evaporated milk

1
Bring margarine and water to a boil in small saucepan.
2
Stir in oatmeal and let sit 20 minutes.
3
(use small oats).
4
Mix with sugar, brown sugar, eggs and vanilla.
5
Add dry ingredients (flour & soda).
6
Cook 30 minutes at 350 degrees in 9 x 13 pan.
7
Topping: In small saucepan melt butter and stir in sugar.
8
Add cocoanut, evaporated milk and pecans.
9
Spread icing evenly on cake right out of the oven.
10
Cover with foil immediately.

1169

kcal

Calories

Fat

166

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 14 ingredients. The key ingredients include: ½ cup margarine, 1 ¼ cups water, 1 cup oatmeal (small oats), 1 cup sugar, and more.

Yes, Kathy's 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.

Kathy's Oatmeal Cake

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