Recipe by Shirley Millar
"A good, moist, oatmeal cake with a broiled coconut topping."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 cups
packed brown sugar
1 1/2 cups
packed brown sugar
This is a GREAT recipe. One of my professors made it for a meeting, and I insisted she give me the recipe. I just made a lower-fat version last night, I reduced the butter in the cake to 2 Tbsp and added 1/3 cup of applesauce, and reduced the butter in the topping to 2 Tbsp and used 1/3 cup of skim milk instead of the cream. Comes out almost as perfect as the original cake, and less guilt! :-)
This cake is ok. I used chocolate frosting instead of the topping since I was out of coconut. The texture is nice and moist and you'd never know there is oatmeal in it, but I didn't care much for the flavor. Next time I'll add more spices to make it more like a spice cake and try the coconut topping which sounds great. The kids liked it but they never say no to cake.
Next time maybe double the topping.
This is the same receipe as the Kentucky Oatmeal Soice Cake which is a specialty at Atlanta's famed Horseradish Grill. The cake is more spectacular served with the restaurant's homemade caramel ice cream. At home serve it with Dulce con leche (vanilla ice cream with caramel swirls) available at your grocer. YUM!
This is a delicious, dense, rich cake that is very tasty, everyone loved the cake. It doesn't rise much at all, at least mine didn't, and I thought I did something wrong but it wasn't even an issue once everyone tasted it. As one reviewer mentioned it only needs about 1 and half minutes under the broil, that was very useful to know, I kept a watchful eye on it and it was perfect, I didn't serve it warm because I always make my cakes a day ahead of time, I find the cakes taste better and it's one less thing to prepare the day of the dinner party. I did use less nutmeg then the recipe (half) called for that was the only other change I made. Thank you for this recipe, I love oatmeal so this will become a favorite of mine.
This cake is to DIE for!! I followed the recipe exactly, with the exception of the small adjustments needed for high altitude baking, and my husband was eating it before it was even cool. Positively yummy - don't let the lack of rising or the finished looks scare you off; your friends and family will beg for more! Thanks for an incredible cake recipe!
My husband always raved about the Oatmeal cake he grew up with, so I had to make it. Decided to try this recipe and it has been a hit with the entire family. The only thing I change is that I make twice the topping.
My family has been making a version of this cake since I was a kid. For the topping, we add pecans, and use sweetened condensed milk instead of cream & white sugar.
* Percent Daily Values are based on a 2,000 calorie diet.
Oatmeal Cake I
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
** Calories: 296
** Calories from Fat: 111
Get recipes that work for your busiest days.
Get cheer-worthy chili, ribs, dips, snacks, and treats.
Now you can try Menu Planner free. Start your 30-day trial today.
See how to make a 5-star pineapple upside-down cake.
This moist, delicious lemon sheet cake is so quick and easy to make!
See how to make a simple, fluffy, and moist yellow cake.