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Coconut-Topped Oatmeal Cake

By: Tamra Duncan

"This is an old-fashioned cake with mass appeal that was passed down from my husband's grandmother. It's a classic for everyone's recipe box. --Tamra Duncan"

Rate/Review | Read Reviews (11)

Prep Time:
15 Min

Cook Time:
30 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

1 1/2 cups boiling water
1 cup quick-cooking oats
1/2 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
TOPPING:
1 cup packed brown sugar
1/2 cup butter
1/2 cup milk
1 cup flaked coconut
1/2 cup chopped pecans
1 teaspoon vanilla extract

Directions

In a bowl, pour boiling water over oats; let stand for 5 minutes. In a large mixing bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, cinnamon and salt; add to the creamed mixture alternately with the oat mixture until combined.
Transfer to a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean.
Meanwhile, in a saucepan, bring the brown sugar, butter and milk to a boil over medium heat. Remove from the heat; stir in coconut, nuts and vanilla. Pour over warm cake. Cool completely.