A moist and flavorful oatmeal cake topped with a delicious coconut and pecan frosting. Perfect for any occasion, this cake is a nostalgic treat that brings back comforting memories.
Preparation time
30min
Cooking time
40min
Ingredients
12 Servings
- 190 g all-purpose flour
- 5 g baking soda
- 480 ml boiling water
- 165 g brown sugar
- 115 g butter
- 60 g butter for frosting
- 2 g cinnamon
- 80 g coconut
- 60 ml cream
- 2 eggs
- 60 g pecans
- 240 ml rolled oats
- 1 g salt
- 200 g sugar
- 5 ml vanilla extract
Directions
Step 1
Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch pan.
Step 2
In a small bowl, combine the rolled oats and boiling water. Let it sit for 20 minutes.
Step 3
In a large bowl, cream together the butter, sugar, and brown sugar until light and fluffy.
Step 4
Beat in the eggs one at a time, then stir in the vanilla extract.
Step 5
Combine the flour, baking soda, salt, and cinnamon; gradually add to the creamed mixture and mix well.
Step 6
Stir in the soaked oats until well blended.
Step 7
Pour the batter into the prepared pan.
Step 8
Bake in preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Step 9
For the frosting, combine the butter, cream, shredded coconut, and chopped pecans in a saucepan over medium heat. Cook and stir until the mixture is bubbly and the sugar is dissolved.
Step 10
Spread the frosting over the top of the warm cake.
Step 11
Place under the broiler for 2-3 minutes, or until the top is lightly browned and bubbly. Watch carefully to avoid burning.
Step 12
Allow the cake to cool before serving.