Rich dense Oatmeal cake with wonderful creamy Coconut Pecan frosting. Cake can either be baked in a Bundt pan or a square cake pan.
1 cup Quick cooking rolled oats
1 1/3 cups Boiling water
1/2 cup Butter, soft
1/2 cup Light brown sugar, firmly packed
1/2 cup Granulated sugar
2 Eggs, beaten
1 tsp Vanilla extract
1 1/3 cups All-purpose flour
1 tsp Baking powder
1/2 tsp Salt
1 tsp Ground cinnamon
Coconut Pecan Topping1/2 cup Evaporated milk
1/4 cup Light brown sugar, firmly packed
1/4 cup Granulated sugar
1/4 cup Butter
1 cup Flaked coconut
1/2 cup Chopped pecans
Oven Temp ~ 325°
Baking Time ~
Pan Type ~ 9 inch square cake pan
Combine oats and boiling water, stirring to blend well. Let stand 20 minutes.
In a mixing bowl, cream the butter, add sugars and beat at medium speed of electric mixer. Add eggs, vanilla, and cooled oatmeal mixture, beating until well blended.
In a separate bowl sift together the flour, baking powder, salt and cinnamon.
Add to creamed mixture, stirring until smooth.
Pour oatmeal cake batter into prepared baking dish. Bake oatmeal cake carefully.
While cake is baking, combine topping ingredients in a medium saucepan, mix well. Bring to a boil stirring constantly. Spread over hot oatmeal cake right out of the oven. Turn broiler on, return cake to oven, broil topping for about 4 to 5 minutes. Cool cake and serve. Oatmeal Cake with Coconut Pecan Topping recipe serves about 9.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!