Imagine sinking your fork into a slice of the most incredibly moist, irresistibly sweet oatmeal cake you've ever tasted - a dessert that combines the wholesome goodness of oats with a decadent coconut-pecan frosting that will transport you to dessert heaven! This isn't just another cake recipe; it's a nostalgic journey that brings together classic American baking traditions with a touch of homemade magic that will have your family and friends begging for seconds.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup rolled oats
- 1 1/2 cups boiling water
- 1 cup brown sugar
- 1 cup white sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Frosting: 1 cup shredded coconut
- 1/2 cup chopped pecans
- 1/2 cup butter
- 1 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan to prevent the cake from sticking.
- In a medium bowl, combine 1 cup of rolled oats with 1 1/2 cups of boiling water. Stir well and let it sit for about 20 minutes to allow the oats to soften and absorb the water.
- While the oats are soaking, in a large mixing bowl, cream together 1/2 cup of softened butter, 1 cup of brown sugar, and 1 cup of white sugar until the mixture is light and fluffy. This should take about 3-5 minutes.
- Add 2 eggs and 1 teaspoon of vanilla extract to the butter and sugar mixture. Beat until well combined.
- In another bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined.
- Fold in the soaked oats along with any remaining liquid from the oats into the batter until everything is well incorporated.
- Pour the batter into the prepared baking pan and spread it evenly with a spatula.
- Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted into the center comes out clean. Once done, remove from the oven and allow to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
- While the cake is cooling, prepare the frosting. In a medium saucepan over medium heat, melt 1/2 cup of butter. Once melted, remove from heat and stir in 1 cup of powdered sugar until smooth.
- Add 1 cup of shredded coconut and 1/2 cup of chopped pecans to the frosting mixture. Stir until well combined.
- Once the cake is completely cooled, spread the coconut and pecan frosting evenly over the top of the cake using a spatula.
- Cut the cake into 12 servings and enjoy your delicious oatmeal cake with frosting!
Tips
- Ensure your oats are fully soaked and softened before adding to the batter - this is the secret to achieving that incredible moistness.
- Use room temperature butter and eggs for smoother mixing and better cake texture.
- Don't overmix the batter - mix just until ingredients are combined to keep the cake tender.
- Check your cake's doneness by inserting a toothpick - it should come out clean with just a few moist crumbs.
- Let the cake cool completely before frosting to prevent the topping from melting or sliding off.
- For extra flavor, toast the pecans before chopping them for the frosting to enhance their nutty profile.
- Store the cake in an airtight container at room temperature for up to 3-4 days to maintain its moisture and freshness.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 55g
Protein: 5g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 75mg
