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Oatmeal Cake with Coconut Pecan Topping

User Rating 4 Star Rating (6 Reviews)


Oatmeal cake with spices and a broiled coconut pecan topping.


  • 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 teaspoon vanilla extract
  • 1 1/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • .
  • Coconut Pecan Topping:
  • 1/2 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


Make Cake. Combine oats and boiling water, stirring to blend well. Let stand 20 minutes.

In a mixing bowl, cream butter; add sugars and beat at medium speed of electric mixer. Add eggs, vanilla, and cooled oatmeal mixture, beating until well blended.
Into a separate bowl, sift together flour, baking powder, salt, and cinnamon. Add to creamed mixture, stirring until smooth.
Pour batter into a greased and floured 9-inch baking dish. Bake at 325° for 35 minutes.

While cake is baking, combine topping ingredients in a medium saucepan; mix well. Bring to a boil, stirring constantly. Spread over hot cake right out of the oven. Turn broiler on; return cake to oven to broil topping for about 4 to 5 minutes. Cool and serve. Serves 9.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Oatmeal Cake: A Texas Family Favorite, Member johannariddle

My mother-in-law has been making this recipe for more than 40 years. It's a family favorite. It reminds me of a rich, dense German Chocolate Cake. A great cake to pack up for lunches, picnics, church suppers, and so on.

1 out of 1 people found this helpful.

See all 6 reviews

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