Oatmeal Cake With Coconut-Pecan Frosting Recipe

Name: Oatmeal Cake With Coconut-Pecan Frosting
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 oatmeal; 1/2 cup margarine (softened); 1 cup sugar; 1 cup brown sugar; 1 teaspoon brown sugar; 1 teaspoon vanilla extract; 2 eggs; 1 1/2 self rising flour; 1/4 teaspoon cinnamon; 1/4 teaspoon nutmeg; FROSTING; 1/4 cup margarine (melted); 1/2 cup brown sugar; 3 tablespoons half-and-half; 1/3 chopped pecans; 3/4 cup grated coconut

Servings: persons

CAKE
1 1/4 cups boiling water
1 cup oatmeal
1/2 cup margarine (softened)
1 cup sugar
1 cup brown sugar
1 teaspoon brown sugar
1 teaspoon vanilla extract
2 eggs
1 1/2 self rising flour
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
FROSTING
1/4 cup margarine (melted)
1/2 cup brown sugar
3 tablespoons half-and-half
1/3 chopped pecans
3/4 cup grated coconut

1
Pour boiling water over oatmeal and let stand for 20 minutes.
2
Beat margarine until creamy.
3
Gradually add sugars and beat until fluffy.
4
Blend in vanilla and eggs.
5
Add oatmeal, flour, and spices.
6
Bake in 9 inch square pan for 50-55 minutes.
7
To frost, leave cake in pan.
8
Mix frosting ingredients and spread evenly over over cake.
9
Put cake under broiler until frosting becomes bubbly.
10
Serve warm or cold.

1445

kcal

Calories

Fat

163

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 18 ingredients. The key ingredients include: CAKE, 1 1/4 cups boiling water, 1 cup oatmeal, 1/2 cup margarine (softened), and more.

Yes, Oatmeal Cake With Coconut-Pecan Frosting 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.

Oatmeal Cake With Coconut-Pecan Frosting

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