Oatmeal Cake Iii Recipe

Name: Oatmeal Cake Iii
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups boiling water; 1 cup quick-cooking oats; 1/2 cup butter; 1 cup white sugar; 1 cup packed brown sugar; 2 eggs; 1 teaspoon ground cinnamon; 1 teaspoon baking soda; 1 1/2 teaspoons salt; 1 1/3 cups all-purpose flour; 1/2 cup butter; 1 cup packed brown sugar; 4 tablespoons evaporated milk; 1 cup flaked coconut; 1 cup chopped walnuts

Servings: persons

1 1/4 cups boiling water
1 cup quick-cooking oats
1/2 cup butter
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 1/2 teaspoons salt
1 1/3 cups all-purpose flour
1/2 cup butter
1 cup packed brown sugar
4 tablespoons evaporated milk
1 cup flaked coconut
1 cup chopped walnuts

1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2
Pour boiling water over oats. Set aside.
3
Sift together flour, salt, soda and cinnamon. Set aside.
4
Cream 1/2 cup butter, sugar, 1 cup brown sugar and eggs until fluffy. Add flour mixture and mix in. Add softened oats. Pour batter into a 9x13 inch pan.
5
Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Remove cake from oven. Set oven temperature to broil.
6
In a saucepan, combine milk, 1/2 cup butter and 1 cup brown sugar.
7
Heat until melted, then add coconut and chopped nuts. Spread on warm cake.
8
Place cake under broiler for 2 to 3 minutes.

2190

kcal

Calories

147

Fat

210

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1 1/4 cups boiling water, 1 cup quick-cooking oats, 1/2 cup butter, 1 cup white sugar, and more.

Yes, Oatmeal Cake Iii 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.

That's it — enjoy your meal!

Oatmeal Cake Iii

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions