Sarah 'S Oatmeal Cake With Coconut Pecan Frosting

Name: Sarah 'S Oatmeal Cake With Coconut Pecan Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups boiling water; 1 cup quick oatmeal; 1 cup brown sugar; 1 cup white sugar; 1/2 cup butter; 2 eggs; 1 teaspoon baking soda; 1 teaspoon salt; 1 teaspoon cinnamon; 1 1/2 cups flour; Cononut Pecan frosting; 6 ounces evaporated milk; 3/4 cup sugar; 1/3 cup butter; 2 egg yolks, beaten slightly; 1 teaspoon vanilla; 3 1/2 ounces flaked coconut, about 1 1/3 cups; 1 cup chopped pecans

Servings: persons

1 1/2 cups boiling water
1 cup quick oatmeal
1 cup brown sugar
1 cup white sugar
1/2 cup butter
2 eggs
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 1/2 cups flour
Cononut Pecan frosting
6 ounces evaporated milk
3/4 cup sugar
1/3 cup butter
2 egg yolks, beaten slightly
1 teaspoon vanilla
3 1/2 ounces flaked coconut, about 1 1/3 cups
1 cup chopped pecans

1
Pour boiling water over oatmeal and let stand for 20 minutes.
2
Cream the sugars and butter together; add eggs.
3
Add dry ingredients to the wet mixture.
4
Bake at 325 degrees Fahrenheit for 55 minutes in a greased 9x13 inch pan.
5
Coconut Pecan Frosting:
6
Mix evaporated milk, sugar, butter, egg yoks and vanilla in saucepan.
7
Cook and stir on medium heat until thickened and golden brown, about 10 minutes.
8
Remove from heat.
9
Stir in coconut and pecans.
10
Cool to room temperature, and spreading consistency, before spreading on cooled cake.

2210

kcal

Calories

160

Fat

184

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

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 1 1/2 cups boiling water, 1 cup quick oatmeal, 1 cup brown sugar, 1 cup white sugar, and more.

Yes, Sarah 'S 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.

That's it — enjoy your meal!

Sarah 'S Oatmeal Cake With Coconut Pecan Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions