Saturday, March 3, 2012

Oatmeal Cake with Coconut Pecan Frosting

 This rich, spice cake reminds me of my Mom and my Nana. The frosting is reminiscent of German chocolate cake, but atop a moist oatmeal cake, it's comfort food, for sure!

1 cup quick oats
1 1/2 cups boiling water
1/2 cup butter
1 cup white sugar
1 cup brown sugar
2 eggs, beaten
1 1/2 cups all-purpose flour
1 tsp. cinnamon
1 tsp. baking soda
1 tsp. nutmeg

Preheat oven to 350 degrees F. Pour oats into a small bowl and cover with boiling water; set aside. Mix butter and sugars in a large bowl. Add beaten eggs to oats and mix into butter mixture. Mix dry ingredients and add. Mix well. Pour into greased 9 x 13" cake pan. Bake for 30-35 minutes, or until toothpick stuck in the center comes out with moist crumbs. Cool in the pan. Frost with Coconut Pecan frosting. Serves 12.

6 Tbs. butter
1/4 cup brown sugar
1/2 cup white sugar
1 /4 cup evaporated milk
1 cup shredded coconut
1/4 tsp. vanilla
1 cup pecans, chopped

Beat together all ingredients, except pecans in a small bowl. Stir in pecans. Frost cake while still slightly warm. Move oven rack to the top or near the top and set oven broiler to low. Broil in oven until coconut is slightly toasted, watching carefully so it does not burn. Cake can be served warm or cooled.  
(Above): This is the frosted cake before it is toasted under the broiler.

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