Oatmeal Cake with Coconut Pecan Topping
Oatmeal Cake with Coconut Pecan Topping features old fashioned oats. It is dense and moist and topped with a delicious ooey-gooey coconut pecan topping!
Servings: 12
Ingredients
For the cake:
- 1 1/2 cups boiling water
- 1 cup old fashioned oats
- 1/2 cup butter softened
- 1 cup brown sugar
- 1 cup sugar
- 2 eggs
- 1 1/2 cups flour all-purpose
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
For the topping:
- 1/2 cup butter 1 stick
- 1/2 cup brown sugar
- 1/4 cup milk
- 1 teaspoon vanilla
- 1 cup shredded coconut divided
- 1/2 cup chopped pecans
Instructions
For the cake:
- Preheat oven to 350° Grease a 13" X 9" pan.
- Pour boiling water over oatmeal in a small bowl and set aside.
- Cream butter, brown sugar, sugar, and eggs with an electric mixer.
- Add flour, baking soda, salt, and cinnamon to creamed mixture alternately with the oatmeal mixture.
- Pour into pan and bake for 25-30 minutes or until toothpick inserted in the center of the cake comes out clean.
For the topping:
- Combine butter, brown sugar, milk and vanilla in small saucepan over medium heat. Heat to boiling and boil 3 - 4 minutes, stirring constantly. Stir in 1/2 cup coconut and pecans. Spread over warm cake. Sprinkle with remaining coconut. Broil until coconut is toasted, 5 - 7 minutes.
Notes
Broil time varies greatly, depending on your oven. Watch closely so it does not burn.