Reviewed: May 10, 2012

The only reason I did not give it 5 stars is because my husband said it was too sweet. Everyone else loved it. Instead of 1 1/2 cups of boiling water, I warmed up 1 cup of buttermilk and 1/2 cup of spiced rum. I added extra cinnamon. As suggested by other cooks, I also doubled the topping.

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Reviewer:

JLEHNIG

Cooking Level: Intermediate

Living In: New Haven, Missouri, USA

Reviewed: May 3, 2012

Delicious and moist. I loved the broiled toppings, but that with the cake was a little too sweet for my taste. Next time I'll add a little less sugar to the batter.

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Reviewer:

jollycheers

Reviewed: Mar. 3, 2012

The cake was good, but way too sweet for me and my family. I cut down sugar by half (even for topping), but still sweet. So next time maybe I will cut down by 1/3. I doubled the topping and accidentally put almost double the flour (had to bake longer) but it still turned out great. I will make it again.

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Reviewer:

kns215

Cooking Level: Beginning

Living In: Toronto, Ontario, Canada

Reviewed: Feb. 6, 2012

Delicious! Wonderfully moist and full of flavor! I have learned that it isn't necessary to soak the oatmeal in boiling water and used room temperature water instead (soaked oats for 5 minutes). Added 1/2 cup of chopped pecans to topping. Perfect coffee cake recipe!

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Reviewer:

ANGELFROMHEAVEN

Cooking Level: Expert

Home Town: Saint Paul, Minnesota, USA

Living In: Maplewood, Minnesota, USA

Reviewed: Jan. 6, 2012

I have made this recipe for YEARS and each time it is a hit. I joke about it being so delicious it could kill you.(Then tell them about the cup of brown and white sugar, plus the whole stick of butter. As well as, what's in the topping) I also say you could leave it out in the sun for a year and it would still be moist.(Because of the butter and cooked oats) This makes a great "breakfast cake" too, as my wife says. Alternately, since my wife does not like coconut, I use the same amount of dry oatmeal. Thanks Shirley, for making me look good for all these years!

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Reviewer:

J D Eichner Jr

Cooking Level: Intermediate

Living In: Bloomsburg, Pennsylvania, USA

Reviewed: Oct. 31, 2011

Yum!!

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Reviewer:

tryanyrecipeonce

Reviewed: Aug. 28, 2011

Dense, moist and delicious! I added a 1/4 tsp ground Cardamon to the cake batter and 1/4 cup chopped Pecans & slivered almonds to the topping, respectively. Tastes just like my moms!

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Reviewer:

Toby2011

Reviewed: Jul. 28, 2011

This cake was so moist and yummy! I added some coconut and chocolate chips to the batter and omitted the egg and just used applesauce. Cooking time was slightly longer but the end product was well worth it!

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Reviewer:

juynebug

Reviewed: Mar. 22, 2011

WOW! Delicious! waaaaayy to sweet for me, (but all I had on hand was coarse sugar so it may of been that was sweeter or something). I halved the recipe to try it out, but I'm making it again tomorrow full size with less sugar (might try honey for extra flavour or half mashed banana) and make the topping :)( or maybe even stir in toasted coconut flakes to the batter, it was crying for some coconut!). Only sub I made was that I made it without flour (1/2 cup oat flour, 1/2 + 1 tbsp white rice flour, 2 tbsp almond flour, 1 tbsp flaxseed) ended up with EXACTLY the same texture as using wheat flour, wonderful turn out for my first wheat-free baking experiment :)

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Reviewer:

Caiti

Reviewed: Dec. 22, 2010

I've been looking for the recipe my Mom used to use to make this cake and so far this one is pretty close. It is a crumbly, delicious throw back to my childhood. (Kinda weird to think of now, but when I was a child we called this cake "maggot cake" because the broiled coconut looked like those little critters when it's broiling and the coconut writhes around in the heat. Maybe not the most appealing way to describe or name this cake for most people, but it reminds me of being in the kitchen with her) I doubled the glaze.... which was a bit much. I'll know better next time. Great recipe though!

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