A moist and flavorful cake made with oats and topped with a delicious coconut and pecan frosting. Perfect for any occasion!
Preparation time
20min
Cooking time
40min
Ingredients
12 Servings
- 1.5 cup all-purpose flour
- 1 teaspoon baking soda
- 1.5 cup boiling water
- 1 cup brown sugar
- 0.5 cup brown sugar for topping
- 0.5 cup butter
- 0.5 cup butter for topping
- 0.5 cup chopped pecans
- 1 cup coconut
- 2 eggs
- 0.5 cup evaporated milk
- 1.5 teaspoon ground cinnamon
- 1 cup quick-cooking oats
- 0.5 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup white sugar
Directions
Step 1
Preheat your oven to 350°F (175°C).
Step 2
In a bowl, combine the oats and boiling water. Let stand for 20 minutes.
Step 3
In a separate bowl, cream together the butter, brown sugar, and white sugar until light and fluffy.
Step 4
Beat in the eggs one at a time, then stir in the vanilla extract.
Step 5
In another bowl, combine the flour, baking soda, salt, and cinnamon.
Step 6
Gradually add the dry ingredients to the creamed mixture, alternating with the soaked oats.
Step 7
Pour the batter into a greased 9x13 inch baking pan.
Step 8
Bake for 35-40 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean.
Step 9
While the cake is baking, prepare the topping by combining the coconut, pecans, evaporated milk, melted butter, and brown sugar.
Step 10
Spread the topping over the hot cake as soon as it comes out of the oven.
Step 11
Place the cake under the broiler for a few minutes until the topping is bubbly and lightly browned.
Step 12
Allow the cake to cool before serving.