Grandma's Oatmeal Cake
Grandma's oatmeal cake has a broiled coconut topping that makes it extra tasty. It makes a super soft cake that is slightly spiced and really good. This recipe is an oldie but a goodie!
Servings: 12 servings
Ingredients
Oatmeal Cake
- 1½ cups boiling water
- 1 cup oats
- ½ cup butter or shortening
- 1 cup light brown sugar packed
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1⅓ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
Coconut Topping
- 6 Tablespoons butter melted
- ½ cup light brown sugar packed
- ¼ cup evaporated milk or heavy cream
- ½ teaspoon vanilla extract
- 1 cup shredded coconut
Instructions
- Preheat oven to 350℉ and grease a 9x13-inch pan.
- Put the oats in a medium bowl and pour the hot water over the top. Set aside for about 20 minutes.
- Meanwhile, cream together the butter, brown sugar and white sugar in a large bowl.
- Add the eggs, one at a time, mixing until combined.
- Stir in the vanilla and the oatmeal mixture.
- In a small bowl, stir together the flour, baking soda, cinnamon, and salt.
- Stir the dry ingredients into the wet ingredients until combined. Spread the batter in the prepared pan.
- Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out mostly clean.
- In a small bowl, stir together the melted butter, brown sugar, cream, vanilla, and coconut. Spread the mixture over the warm cake.
- Place under the broiler for a minute or two or until the coconut is golden brown.
- Allow to cool before serving. Store covered at room temperature.
Nutrition
Serving: 1Serving | Calories: 428kcal | Carbohydrates: 63g | Protein: 4g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 229mg | Potassium: 131mg | Fiber: 1g | Sugar: 47g | Vitamin A: 228IU | Vitamin C: 0.2mg | Calcium: 51mg | Iron: 1mg
Tried this recipe?Please consider rating it and saving on Pinterest for later!