Oatmeal Cake With Coconut Topping

12
Servings
20m
Prep Time
35-40m
Cook Time
55m
Ready In


"One bite of this oatmeal cake and it will instantly become a family favorite!"

Original recipe yields 12 servings
OK
  • FOR CAKE
  • FOR TOPPING

Nutritional

  • Serving Size: 1 (137.2 g)
  • Calories 445.7
  • Total Fat - 20.2 g
  • Saturated Fat - 12.5 g
  • Cholesterol - 76.1 mg
  • Sodium - 384.8 mg
  • Total Carbohydrate - 64.9 g
  • Dietary Fiber - 1.2 g
  • Sugars - 51.6 g
  • Protein - 3.4 g
  • Calcium - 19.5 mg
  • Iron - 0.7 mg
  • Vitamin C - 0.3 mg
  • Thiamin - 0 mg

Step 1

Preheat the oven to 350°F. Spray a 9x13-inch baking dish with nonstick cooking spray.

TO MAKE THE CAKE


Step 2

Combine the water and the oatmeal and allow to soak while you prepare the remaining ingredients.

Step 3

Cream together the butter and both sugars. Beat in the eggs. In another bowl, mix together the flour, cinnamon, baking soda and salt. Add half of the flour to the creamed butter mixture, followed by the soaked oatmeal, then the remaining flour, mixing between additions. Pour into the prepared baking dish and bake until set, 35-40 minutes.

TO MAKE THE TOPPING


Step 4

Turn the oven to broil. Combine the butter, brown sugar and milk in a saucepan. Bring to a boil, while stirring. Boil for one minute. Stir in the coconut. Pour over the cake, spread, then broil for one minute.

Tips & Variations


No special items needed.

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