My daughter & I had a nice chat the other day, about . . . Favorite Things.
This CAKE came up in the conversation. We oohed and ahwwwwed over its glorious taste and decided it had been far too long since it’s making. This cake is one long forgotten I believe. Both of my Grandmother’s made this Oatmeal Cake with Broiled Frosting and it was always gobbled up quickly.
I think I shall bring back some of those OLD recipes!
I quickly came home and made it.
If you are reading OATMEAL in the ingredient list, and thinking it just doesn’t sound quite right in a cake . . . you’re wrong.
It’s such a moist, full of flavor, delicious, can’t put down CAKE. You simply must bake it today!
The Coconut Glaze Topping is to die for. It’s like coconut & chewy caramel with toasted nuts thrown in. You can use pecans, walnuts, almonds, cashews, hazelnuts, peanuts or leave the nuts out entirely. It’s so simple to make.
Don’t leave this cake alone in your kitchen. Guard it closely. Little hands . . . and big hands tend to pick off the beautiful glaze while you’re not looking.
If you need to take something, that will get RAVE REVIEWS to a SUPER BOWL PARTY, this Oatmeal Cake with Broiled Coconut Glaze will do the trick!
My Notes: I made my cake in a 2 loaf pans.
You can do this as well, but it does work better in a 9×13 cake pan. Everyone agreed.
I also double the Caramel Coconut Glaze. We like the topping a bit thicker on the cake.
You have two options for the Coconut Glaze/frosting: Once you spread it over the cake, you can serve the cake just as it is, or you can place the cake under the broiler in your oven for just a minute or two. Watch it carefully! You want the glaze to just be a nice golden brown color. This is what we like to do. It gives the topping a nice chewy consistency, and it’s delicious!
Favorite Oatmeal Cake with Broiled Coconut Frosting.
- 1½ cups water
- 1 cup quick-cooking or old-fashioned rolled oats (oatmeal)
- 1½ cups flour
- 1 tsp. baking soda
- 1 tsp. salt
- ¾ tsp. ground cinnamon
- ¼ tsp. ground nutmeg
- ½ cup (1 stick) butter, softened
- 1 cup granulated sugar
- 1 cup firmly packed brown sugar
- 2 tsp vanilla extract
- 2 eggs
- CARAMEL COCONUT GLAZE (I usually double this)
- ¼ cup (1/2 stick) butter
- ½ cup firmly packed brown sugar
- 2 tablespoons milk, cream or evaporated milk
- ¾ cup coconut
- ¾ cup chopped pecans, walnuts, or Almonds
- Boil the water in a small saucepan. Stir in the oats. Cover and let stand for 20 minutes.
- Preheat the oven to 350 degrees.
- Grease a 9×13 inch pan.
- Sift the flour, baking soda, salt, cinnamon, and nutmeg onto a square of wax paper (or mix in a bowl). Set aside.
- Beat the butter, sugar, and brown sugar in a large bowl. Add vanilla and eggs and beat well.
- Stir in the oats mixture. Stir in the dry ingredients and mix well.
- Scrape the batter into the prepared pan and bake 45 to 55 minutes, until a toothpick inserted in the center comes out clean.
- Mix the glaze and spread it on the warm cake.
- For the Coconut Glaze:
- Melt the butter in a medium saucepan. Add the brown sugar and milk. Bring to a boil; boil for 1 minute.
- Remove from the heat and add the coconut and nuts.
- Spread over the warm cake.
- The cake can be served just as it is, or place the cake under the broiler in your oven, just until light golden brown. (This is what we like to do. It’s delicious!)