OATMEAL CAKE RECIPE WITH COCONUT FROSTING RECIPES

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SARAH 'S OATMEAL CAKE WITH COCONUT PECAN FROSTING RECIPE ...



Sarah 's Oatmeal Cake With Coconut Pecan Frosting Recipe ... image

Make and share this Sarah 's Oatmeal Cake With Coconut Pecan Frosting recipe from Food.com.

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours

Yield 12-15 serving(s)

Number Of Ingredients 17

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
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

Steps:

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

Nutrition Facts : Calories 519.2, FatContent 24.8, SaturatedFatContent 12.1, CholesterolContent 96.7, SodiumContent 470, CarbohydrateContent 71, FiberContent 2.9, SugarContent 50.5, ProteinContent 6.2

COCONUT-TOPPED OATMEAL CAKE RECIPE: HOW TO MAKE IT



Coconut-Topped Oatmeal Cake Recipe: How to Make It image

This is an old-fashioned cake with mass appeal that was passed down from my husband's grandmother. It's a classic for everyone's recipe box. --Tamra Duncan

Provided by Taste of Home

Categories     Desserts

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 12-16 servings.

Number Of Ingredients 17

1-1/2 cups boiling water
1 cup quick-cooking oats
1/2 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 large eggs
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
TOPPING:
1 cup packed brown sugar
1/2 cup butter
1/2 cup 2% milk
1 cup sweetened shredded coconut
1/2 cup chopped pecans
1 teaspoon vanilla extract

Steps:

  • In a small bowl, pour boiling water over oats; let stand for 5 minutes. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, cinnamon and salt; add to the creamed mixture alternately with the oat mixture, beating well after each addition. , Transfer to a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. , Meanwhile, in a small saucepan, bring the brown sugar, butter and milk to a boil over medium heat. Remove from the heat; stir in the coconut, nuts and vanilla. Pour over warm cake. Cool completely.

Nutrition Facts : Calories 384 calories, FatContent 17g fat (10g saturated fat), CholesterolContent 58mg cholesterol, SodiumContent 306mg sodium, CarbohydrateContent 55g carbohydrate (42g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

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