Oatmeal Cake With Coconut Pecan Frosting Recipes

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GRANDMA SNYDER'S OATMEAL CAKE



Grandma Snyder's Oatmeal Cake image

This is a great cake for any sweet tooth. It is good served hot too.

Provided by Pam Haycraft

Categories     Desserts     Cakes     Spice Cake Recipes

Yield 18

Number Of Ingredients 18

1 cup rolled oats
1 ¼ cups boiling water
½ cup butter
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 ⅓ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon vanilla extract
6 tablespoons melted butter
1 ½ cups packed brown sugar
¾ cup evaporated milk
1 ½ cups flaked coconut
1 ½ cups chopped walnuts
1 teaspoon vanilla extract

Steps:

  • Pour water over oats, let stand.
  • Cream 1/2 cup butter or margarine and sugars. Add eggs and blend in a large mixing bowl. Sift the flour, baking soda, salt, cinnamon and nutmeg together. Add to sugars and egg mixture. Add vanilla and oats mixture, blend well.
  • Pour batter into a 9 x 13 inch pan.
  • Bake in a preheated 350 degrees F (175 degrees C) oven for 30-40 minutes.
  • To Make Icing: Mix together 6 tablespoons melted butter, 1 1/2 cups brown sugar, 3/4 cup evaporated milk, coconuts, nuts, and 1 teaspoon vanilla.
  • Pour this coconut concoction over the hot cake.
  • Put cake under broiler, and watch close so nuts don't burn, about 5-10 minutes. Serve hot or let cool. Enjoy.

Nutrition Facts : Calories 405 calories, Carbohydrate 57 g, Cholesterol 47.4 mg, Fat 18.8 g, Fiber 2.1 g, Protein 4.8 g, SaturatedFat 8.6 g, Sodium 243.9 mg, Sugar 44.5 g

SARAH 'S OATMEAL CAKE WITH COCONUT PECAN FROSTING



Sarah 's Oatmeal Cake With Coconut Pecan Frosting image

Make and share this Sarah 's Oatmeal Cake With Coconut Pecan Frosting recipe from Food.com.

Provided by Hill Family

Categories     Dessert

Time 1h30m

Yield 12-15 serving(s)

Number Of Ingredients 17

1 1/2 cups boiling water
1 cup quick oatmeal
1 cup brown sugar
1 cup white sugar
1/2 cup butter
2 eggs
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 1/2 cups flour
6 ounces evaporated milk
3/4 cup sugar
1/3 cup butter
2 egg yolks, beaten slightly
1 teaspoon vanilla
3 1/2 ounces flaked coconut, about 1 1/3 cups
1 cup chopped pecans

Steps:

  • Pour boiling water over oatmeal and let stand for 20 minutes.
  • Cream the sugars and butter together; add eggs.
  • Add dry ingredients to the wet mixture.
  • Bake at 325 degrees Fahrenheit for 55 minutes in a greased 9x13 inch pan.
  • Coconut Pecan Frosting:.
  • Mix evaporated milk, sugar, butter, egg yoks and vanilla in saucepan.
  • Cook and stir on medium heat until thickened and golden brown, about 10 minutes.
  • Remove from heat.
  • Stir in coconut and pecans.
  • Cool to room temperature, and spreading consistency, before spreading on cooled cake.

Nutrition Facts : Calories 519.2, Fat 24.8, SaturatedFat 12.1, Cholesterol 96.7, Sodium 470, Carbohydrate 71, Fiber 2.9, Sugar 50.5, Protein 6.2

OATMEAL CAKE WITH BROILED FROSTING



Oatmeal Cake with Broiled Frosting image

After enjoying this recipe for more than 30 years, I knew it was time to revise it. I was happy to discover that replacing the oil with applesauce and using fat-free half-and-half didn't alter the flavor of my favorite snack. -Pat Van Cleve of Winston-Salem, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 15 servings.

Number Of Ingredients 19

1 cup quick-cooking oats
1-1/2 cups boiling water
1 cup sugar
1 cup packed brown sugar
1/2 cup unsweetened applesauce
2 large eggs, lightly beaten
1-1/2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
FROSTING:
1 cup sweetened shredded coconut
1/2 cup packed brown sugar
1/2 cup chopped walnuts
1/4 cup fat-free half-and-half
2 tablespoons butter, melted
1/2 teaspoon vanilla extract

Steps:

  • In a small bowl, combine oats and water; let stand for 20 minutes. In a large bowl, combine the sugars, applesauce and eggs. Add oat mixture; mix well. Combine the flour, baking powder, cinnamon, salt, baking soda and nutmeg; gradually add to batter and mix well., Pour into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. , In a large bowl, combine frosting ingredients; spread over hot cake. Broil 6 in. from the heat for 1-2 minutes or until lightly browned and bubbly.

Nutrition Facts : Calories 288 calories, Fat 7g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 305mg sodium, Carbohydrate 53g carbohydrate (38g sugars, Fiber 2g fiber), Protein 4g protein.

OLD-FASHIONED OATMEAL CAKE WITH BROILED TOPPING



Old-Fashioned Oatmeal Cake with Broiled Topping image

This delicious oatmeal cake topped with coconut and nuts mixture is perfect for anytime dessert.

Provided by Pillsbury Kitchens

Categories     Dessert

Time 2h15m

Yield 16

Number Of Ingredients 18

1 1/2 cups quick-cooking oats
1 1/4 cups boiling water
1 cup granulated sugar
1 cup packed brown sugar
1/2 cup butter or margarine, softened
1 teaspoon vanilla
3 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2/3 cup packed brown sugar
1/4 cup butter or margarine, melted
3 tablespoons half-and-half or milk
1 cup coconut
1/2 cup chopped nuts

Steps:

  • In small bowl, mix oats and boiling water; let stand 20 minutes. Meanwhile, heat oven to 350°F. Grease 13x9-inch pan with shortening or cooking spray; lightly flour.
  • In large bowl, beat granulated sugar, 1 cup brown sugar and 1/2 cup butter with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Beat in vanilla and eggs. Beat in oat mixture and remaining cake ingredients until well blended, scraping bowl occasionally. Spread batter evenly in pan.
  • Bake 35 to 45 minutes or until toothpick inserted in center comes out clean.
  • Set oven control to broil. In small bowl, beat 2/3 cup brown sugar, 1/4 cup butter and the half-and-half with electric mixer on high speed until smooth. Stir in coconut and nuts. Spoon over warm cake; spread to cover.
  • Broil 4 to 6 inches from heat 1 to 2 minutes or until bubbly and light golden brown. Cool completely, about 1 hour.

Nutrition Facts : Calories 360, Carbohydrate 52 g, Cholesterol 65 mg, Fat 3, Fiber 2 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 37 g, TransFat 1/2 g

OATMEAL CAKE



Oatmeal Cake image

Old Fashioned Oatmeal Cake is a moist, rich cake filled with warm spices and a caramelized coconut frosting. Your new go-to favorite easy cake recipe!

Provided by Sabrina Snyder

Categories     Dessert

Time 1h

Number Of Ingredients 17

1 1/2 cups boiling water
1 cup rolled oats
1/2 cup butter
1 cup packed brown sugar
1 cup sugar
2 large eggs
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 cup brown sugar (, packed)
1/2 cup sugar
1 cup flaked coconut
6 tablespoons butter (, melted)
1/4 teaspoon vanilla extract
1/4 cup cream

Steps:

  • Preheat oven to 350 degrees. Grease and flour 13x9 inch baking pan.
  • In a small bowl, pour boiling water over oats, mix well and leave soaking until cooled.
  • In a large bowl, combine butter, 1 cup brown sugar, 1 cup white sugar, eggs, flour, baking soda, spices, and salt.
  • Fold in cooled oatmeal mixture until just combined.
  • Pour batter into pan and bake for 35 minutes. Prepare frosting while cake is baking.

Nutrition Facts : Calories 345 kcal, Carbohydrate 50 g, Protein 3 g, Fat 16 g, SaturatedFat 11 g, Cholesterol 52 mg, Sodium 247 mg, Fiber 2 g, Sugar 36 g, ServingSize 1 serving

GRANNY'S OATMEAL CAKE WITH PECAN FROSTING



GRANNY'S OATMEAL CAKE WITH PECAN FROSTING image

If I could make just one dessert this holiday season, it might just be Granny's Oatmeal Cake with Pecan Frosting. It's that good!

Provided by Michelle

Categories     desssert

Time 55m

Number Of Ingredients 15

1/2 cup quick cooking oats
3/4 cups boiling water
1/2 cup granulated sugar
1/2 cup light brown sugar
2/3 cups all purpose flour
1/2 tsp salt
1/2 tsp baking soda
1 egg
4 tbsp unsalted butter - softened
3 tbsp unsalted butter - melted
1/3 cup light brown sugar
½ cup sweetened shredded coconut
½ chopped pecans
2 tbsp milk
½ tsp vanilla extract

Steps:

  • Preheat oven to 350 degrees. Prepare an 8x8 pan with baking spray.
  • Start by boiling the water. In a medium sized bowl, combine the oats and water together. Cover with wrap or foil and set aside.
  • In a large bowl, combine the sugar, brown sugar, flour, salt, baking soda, egg and butter. Stir in the oatmeal.
  • Pour into the prepared pan and bake for 25-30 minutes, until a toothpick comes out clean.
  • Prepare the frosting:
  • Cream the butter in a medium sized bowl. Mix in the remaining ingredients.
  • When the cake is done baking, carefully spread the frosting over the top. Put back into the oven under a broiler for 1-2 minutes, until the coconut is toasted.
  • Cool completely if you want clean slices, or serve warm if you can't wait.

Nutrition Facts : Calories 213 kcal, Carbohydrate 32 g, Protein 1 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 31 mg, Sodium 170 mg, Sugar 24 g, ServingSize 1 serving

OATMEAL CAKE WITH COCONUT-PECAN FROSTING



Oatmeal Cake with Coconut-Pecan frosting image

Make and share this Oatmeal Cake with Coconut-Pecan frosting recipe from Food.com.

Provided by TGirl

Categories     Dessert

Time 1h5m

Yield 1 cake, 10 serving(s)

Number Of Ingredients 16

1 1/4 cups boiling water
1 cup oatmeal
1/2 cup margarine (softened)
1 cup sugar
1 cup brown sugar
1 teaspoon brown sugar
1 teaspoon vanilla extract
2 eggs
1 1/2 self rising flour
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup margarine (melted)
1/2 cup brown sugar
3 tablespoons half-and-half
1/3 chopped pecans
3/4 cup grated coconut

Steps:

  • Pour boiling water over oatmeal and let stand for 20 minutes.
  • Beat margarine until creamy.
  • Gradually add sugars and beat until fluffy.
  • Blend in vanilla and eggs.
  • Add oatmeal, flour, and spices.
  • Bake in 9 inch square pan for 50-55 minutes.
  • To frost, leave cake in pan.
  • Mix frosting ingredients and spread evenly over over cake.
  • Put cake under broiler until frosting becomes bubbly.
  • Serve warm or cold.

COCONUT-TOPPED OATMEAL CAKE



Coconut-Topped Oatmeal Cake image

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

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12-16 servings.

Number Of Ingredients 17

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 large 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 2% milk
1 cup sweetened shredded coconut
1/2 cup chopped pecans
1 teaspoon vanilla extract

Steps:

  • In a small bowl, pour boiling water over oats; let stand for 5 minutes. In a large bowl, cream butter and sugars until light and fluffy. 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, beating well after each addition. , Transfer to a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. , Meanwhile, in a small saucepan, bring the brown sugar, butter and milk to a boil over medium heat. Remove from the heat; stir in the coconut, nuts and vanilla. Pour over warm cake. Cool completely.

Nutrition Facts : Calories 384 calories, Fat 17g fat (10g saturated fat), Cholesterol 58mg cholesterol, Sodium 306mg sodium, Carbohydrate 55g carbohydrate (42g sugars, Fiber 1g fiber), Protein 4g protein.

OATMEAL CAKE I



Oatmeal Cake I image

A good, moist, oatmeal cake with a broiled coconut topping.

Provided by S. Millar

Categories     Desserts     Cakes     Spice Cake Recipes

Yield 18

Number Of Ingredients 17

1 ½ cups boiling water
1 cup rolled oats
½ cup butter
1 cup packed brown sugar
1 cup white sugar
2 eggs
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon salt
¼ cup packed brown sugar
½ cup white sugar
1 cup flaked coconut
6 tablespoons butter, melted
¼ teaspoon vanilla extract
¼ cup cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 pan.
  • In a small bowl, pour boiling water over oats. Mix well, and cool.
  • In a large bowl, combine butter or margarine, 1 cup brown sugar, 1 cup white sugar, eggs, flour, baking soda, spices, and salt. Add cooled oatmeal mixture, and stir to combine. Pour batter into pan.
  • Bake for 35 minutes.
  • While cake is baking, combine 1/2 cup white sugar, 1/4 cup brown sugar, coconut, melted butter or margarine, vanilla, and cream in a mixing bowl. Remove cake from oven, and turn on broiler. Drop mixture by small spoonfuls on top of cake. Spread evenly and carefully. Broil for 2 to 5 minutes, until topping is bubbling and lightly browned.

Nutrition Facts : Calories 296.1 calories, Carbohydrate 45.1 g, Cholesterol 48.9 mg, Fat 12.3 g, Fiber 1.2 g, Protein 2.7 g, SaturatedFat 7.8 g, Sodium 223.7 mg, Sugar 33.2 g

OATMEAL CAKE



Oatmeal Cake image

Old-fashioned Oatmeal Cake is a dense but moist cake made with oatmeal and a broiled pecan and coconut icing.

Provided by Christin Mahrlig

Categories     Dessert

Time 30m

Number Of Ingredients 20

1 1/2 cup quick cooking oats
1 1/4 cups boiling water
1/2 cup butter, (softened)
1 cup packed light brown sugar
3/4 cup granulated sugar
3 eggs
1 teaspoon vanilla extract
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 cup butter
1 1/3 cups packed light brown sugar
1/2 cup half-and-half
1 1/2 cups coconut
1 1/2 cups chopped pecans
1/2 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees and grease a 9X13-inch pan.
  • In a small bowl combine oats and boiling water. Let sit 15 minutes.
  • In a medium bowl, whisk together all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
  • With electric mixer, beat butter until creamy. Add 1 cup light brown sugar and 3/4 cup granulated sugar. Beat until mixed well.
  • Beat in eggs one at a time.
  • Beat in vanilla.
  • With mixer on low speed, add flour mixture, alternating with oatmeal, mixing just until incorporated. Pour batter into prepared pan. Bake for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean.
  • In a medium saucepan, melt 1/2 cup butter. Stir in 1 1/3 cup light brown sugar and half-and-half and stir until sugar is melted. Remove from heat and stir in coconut, pecans, and 1/2 teaspoon vanilla extract.
  • Pour icing on top of hot cake. Place under broiler until icing is bubbly and starting to brown, about 2 to 3 minutes. Cool in pan. Serve warm or at room temperature.

Nutrition Facts : Calories 436 kcal, ServingSize 1 serving

OATMEAL CAKE WITH COCONUT PECAN FROSTING



OATMEAL CAKE WITH COCONUT PECAN FROSTING image

Categories     Cake     Nut     Dessert     Bake

Yield 8 servings

Number Of Ingredients 17

Cake:
1/2 C quick cooking oatmeal
3/4 C boiling water
1/2 C sugar
1/2 C brown sugar
2/3 C flour
1/2 tsp salt
1/2 tsp baking soda
1 egg
1/4 C of shortening
Coconut Pecan Frosting:
3 TBS melted butter
1/3 C brown sugar
1/2 C sweetened shredded coconut
1/2 C chopped nuts
2 TBS milk
1/2 tsp vanilla

Steps:

  • Cake: Mix the oatmeal with the boiling water, stir and cover. Mix the remaining ingredients then stir in the oatmeal mixture. Grease and flour a 9×9 pan. Pour batter into pan and bake at 350 for 23-25 minutes. Coconut Pecan Frosting: Combine all ingredients and mix thoroughly. Carefully spread frosting over the top of the cake. Broil until coconut is just brown. Watch very closely - it doesn't take long. Cool, slice and serve.

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