Oatmeal Cake With Broiled Coconut Topping |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Does anyone still make this cake from way back when? I recall my mother making this, so I know it was around in the late 50's. I haven't made it in years, then came upon the recipe when I was digging through a recipe box today. Read more . It has this wonderful pecan/coconut broiled topping that is added after the cake is baked. If you've never tried it, I would highly recommend it for a different taste treat from the usual frosted cake! Ingredients:
cake |
1 1/2 cups boiling water |
1 cup quick cooking oatmeal, uncooked |
1/2 cup butter |
2 eggs |
1 cup brown sugar |
1 cup white sugar |
1 1/3 cups flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 teaspoon cinnamon |
1/2 teaspoon nutmeg, optional (i have never used this, as i prefer the pure flavor of the cinnamon) |
topping |
6 tablespoons butter, softened |
3 tablespoons milk or half-and-half |
1/4 cup white sugar |
1/4 cup brown sugar |
1 cup finely diced pecans |
1 cup coconut |
Directions:
1. CAKE
2. In a large bowl, combine boiling water, oatmeal and butter; let stand 20 minutes.
3. Add 2 eggs and beat well, by hand or with a mixer.
4. Add remaining cake ingredients and beat together well.
5. Pour batter into greased 9x13 pan.
6. Bake at 350 degrees for 35 minutes, or until you can gently press the top of the cake with your finger and the top springs back.
7. Allow cake to set on a rack for 10 minutes, then spread the topping over the top of the cake and broil until topping is bubbly and coconut begins to brown.
8. Cool completely before covering the cake.
9. Do not refrigerate.
10. TOPPING
11. Mix all ingredients together well in a medium bowl.
12. Spread topping over warm cake.
13. Broil as directed above.
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