Description
Delicious oatmeal cake with a sweet coconut topping, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups hot water
- 1 cup old fashioned oats
- 1 cup brown sugar, packed
- 1 cup white sugar
- 1/2 cup butter, at room temperature
- 2 large eggs
- 1 1/3 cups all-purpose flour
- 11/2 teaspoon cinnamon
- 11/2 teaspoon baking soda
- 1/21/2 teaspoon salt
- 1/2 cup butter (for topping)
- 1 cup brown sugar (for topping)
- 1 tablespoon milk
- 1 cup coconut, sweetened shredded
Instructions
- Whisk & Combine Ingredients: Start by whisking the oats, brown sugar, white sugar, cinnamon, baking soda, and salt together in a large bowl. This step is crucial for ensuring the ingredients blend evenly, so take your time. Avoid overmixing to keep the cake light.
- Add Wet Ingredients Gently: Next, stir in the hot water, softened butter, and eggs until just combined. The batter should feel slightly thick but not overly stiff. Be careful not to mix too much; this can affect the cake’s texture.
- Pour Batter into Prepared Pan: Pour the batter into a greased baking dish, spreading it evenly to ensure uniform baking. A properly greased pan prevents sticking, so be thorough.
- Bake Until Golden Brown: Place the cake in the oven and bake at 350 degrees F until it is golden brown on top and a toothpick inserted comes out clean. Keep an eye on it; opening the door too often might cause it to sink.
- Cool & Prepare Topping: Once baked, remove the cake from the oven and let it cool in the pan for a few minutes. Resist cutting into it too soon; the cooling period helps set the texture.
- Broil for Perfect Topping: In a separate bowl, mix the topping ingredients (butter, brown sugar, milk, and coconut), then spread this mixture over the cooled cake. Place it under the broiler until it bubbles and begins to brown. Watch closely, as it can burn quickly.
- Slice & Enjoy: Once the topping is done and the cake is slightly cooled again, slice and serve. The combination of textures should be pleasing.
Notes
- Storage Tips: This cake will last a few days, stored covered in the refrigerator. Ensure it is covered properly to maintain freshness.
- Expert Tips: Bring eggs to room temperature for better mixing. If the cake turns out too heavy, ensure the oats are soaked thoroughly and avoid overmixing the batter. When broiling the topping, keep a very close eye to prevent burning.
- Reheating Instructions: If you have leftovers, you can reheat individual slices in the microwave for about 15-20 seconds or until warm.
- Serving Suggestions: Serve with whipped cream or a scoop of vanilla ice cream for added richness. Pair with fresh fruit for a balanced dessert.
- Recipe Variations: You can add chocolate chips for a decadent twist, substitute coconut with chopped nuts like walnuts or pecans, or drizzle a cream cheese icing over the top for added flavor.
- Ingredient Notes: Make sure to use fresh baking soda for the best rise. Quick oats can be used instead of old fashioned, but this has not been tested.
Nutrition
- Calories: 362
- Sugar: 42g
- Sodium: 266mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 56mg