Oatmeal Cake with Broiled Coconut Topping
📜 Collection: UK3 | ✍️ Attribution: Unknown | 📂 Category: Desserts A wonderfully moist, old-fashioned oatmeal cake featuring a rich flavor from brown sugar and spices. The single-layer spice cake is finished with a gooey, caramelized topping of coconut, nuts, and brown sugar.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 40 mins | 20 mins | 1 9x13 cake |
🔪 Key Equipment
- 13x9 inch baking pan
- Medium bowl
- Large bowl
- Separate bowl
- Small bowl
- Wire rack
Ingredients
For the Cake
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 Cup | Oatmeal | Quick or old-fashioned |
| 1 ⅓ Cups | Water | Boiling |
| 1 Cup | Brown Sugar | Packed |
| 1 Cup | White Sugar | None |
| ½ Cup | Shortening | None |
| 2 | Eggs | Large |
| 1 ½ Cups | Flour | None |
| ½ tsp | Cinnamon | None |
| ½ tsp | Salt | None |
| 1 tsp | Baking Soda | None |
For the Topping
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 6 Tbsp | Butter | Melted |
| ½ Cup | Brown Sugar | Packed |
| ¼ Cup | Milk | Or cream |
| 1 Cup | Nuts | Chopped |
| 1 Cup | Coconut | Shredded |
| 1 tsp | Vanilla Extract | None |
Instructions
Step 1: Prep and Soak
- Preheat your oven to 350°F. Grease and flour a 13x9 inch baking pan.
- In a medium bowl, pour the 1 ⅓ cups boiling water over the 1 cup oatmeal. Stir and let it stand for 20 minutes.
Step 2: Mix the Batter
- In a large bowl, cream together the 1 cup brown sugar, 1 cup white sugar, and ½ cup shortening until light and fluffy.
- Beat the 2 eggs into the creamed mixture one at a time.
- Stir the soaked oatmeal mixture into the wet ingredients.
- In a separate bowl, whisk together the 1 ½ cups flour, ½ tsp cinnamon, ½ tsp salt, and 1 tsp baking soda.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Pour the batter into the prepared pan and bake for 30 minutes.
Step 3: Make the Topping and Finish Baking
- While the cake is baking, combine all the topping ingredients: 6 tbsp melted butter, ½ cup brown sugar, ¼ cup milk, 1 cup nuts, 1 cup coconut, and 1 tsp vanilla extract in a small bowl. Stir well.
- After 30 minutes, remove the cake from the oven. Immediately spread the topping mixture evenly over the hot cake.
- Return the cake to the oven and bake for an additional 10 minutes, or until the topping is bubbly and lightly golden.
- Let the cake cool completely in the pan on a wire rack before cutting and serving.
💡 Make-Ahead & Storage: Store the cooled cake covered at room temperature for up to 3 days, or refrigerate for up to 5 days.
Original Recipe Scan
