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Coconut-Topped Oatmeal Cake

4

0 min

Coconut-Topped Oatmeal Cake

Coconut-Topped Oatmeal Cake Photo 1

Category

Cake Recipes

Time

0 min

Serving

18 persons

Calories

296

Rating

4.00★ (113)

Cuisine

Author: Victoria Buriak
A good, moist, oatmeal cake with a broiled coconut topping.

Ingredients

  • ½ cups boiling water: 1 piece
  • rolled oats: 1 cup
  • packed brown sugar: 1 cup
  • white sugar: 1 cup
  • unsalted butter: 0.5 cup (softened)
  • eggs: 2 piece
  • ½ cups all-purpose flour: 1 piece
  • baking soda: 1 tsp
  • ground cinnamon: 1 tsp
  • ground nutmeg: 1 tsp
  • salt: 0.5 tsp
  • flaked coconut: 1 cup
  • white sugar: 0.5 cup
  • packed brown sugar: 0.25 cup
  • unsalted butter: 6 Tbsp (melted)
  • vanilla extract: 0.25 tsp
  • cream: 0.25 cup

Metric Conversion

Stages of cooking

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  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
    Coconut-Topped Oatmeal Cake Photo 2
  2. Pour boiling water over oats in a small bowl. Mix well, and set aside to cool.
    Coconut-Topped Oatmeal Cake Photo 3
  3. Beat brown sugar, white sugar, butter, and eggs in a large bowl until creamy. Mix in flour, baking soda, cinnamon, nutmeg, and salt. Stir in cooled oatmeal until combined. Pour batter into the prepared pan.
    Coconut-Topped Oatmeal Cake Photo 4
  4. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 35 minutes.
    Coconut-Topped Oatmeal Cake Photo 5
  5. While the cake is baking, make the topping: Combine coconut, white sugar, and brown sugar in a mixing bowl. Add melted butter, cream, and vanilla; stir until well combined.
    Coconut-Topped Oatmeal Cake Photo 6
  6. Remove cake from the oven; turn on the broiler.
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  7. Drop small spoonfuls of topping mixture over the cake, then carefully spread topping into an even layer to cover the surface.
    Coconut-Topped Oatmeal Cake Photo 8
  8. Place under the preheated broiler until topping is bubbly and lightly browned, 2 to 5 minutes.
    Coconut-Topped Oatmeal Cake Photo 9

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