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Coconut-Topped Oatmeal Cake

Coconut-Topped Oatmeal Cake

Cost $10, save $15

Source: Recommended by CookPal

  • 40 Min
  • 18 Servings
  • $10

INGREDIENTS

  • Cake Base

    • 💧 1 ½ cups boiling water
    • 🌾 1 cup rolled oats
    • 1 cup packed brown sugar
    • 1 cup white sugar
    • 🧈 ½ cup unsalted butter, softened
    • 🥚 2 large eggs
    • 1 ½ cups all-purpose flour
    • 🧂 1 teaspoon baking soda
    • 🧂 1 teaspoon ground cinnamon
    • 1 teaspoon ground nutmeg
    • 🧂 ½ teaspoon salt

  • Coconut Topping

    • 🥥 1 cup flaked coconut
    • ½ cup white sugar
    • ¼ cup packed brown sugar
    • 🧈 6 tablespoons unsalted butter, melted
    • ¼ teaspoon vanilla extract
    • 🥛 ¼ cup heavy cream

STEPS

1

Preheat the oven to 350°F (175°C). Grease a 9x13-inch pan.

2

Pour boiling water over oats in a small bowl. Mix well, and set aside to cool.

3

Beat brown sugar, white sugar, butter, and eggs in a large bowl until creamy. Mix in flour, baking soda, cinnamon, nutmeg, and salt. Stir in cooled oatmeal until combined. Pour batter into the prepared pan.

4

Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 35 minutes.

5

While the cake is baking, make the topping: Combine coconut, white sugar, and brown sugar in a mixing bowl. Add melted butter, heavy cream, and vanilla; stir until well combined.

6

Remove cake from the oven; turn on the broiler.

7

Drop small spoonfuls of topping mixture over the cake, then carefully spread topping into an even layer to cover the surface.

8

Place under the preheated broiler until topping is bubbly and lightly browned, 2 to 5 minutes.

NUTRIENTS

Per 1 serving

🔥

296

Calories

  • 3
    Protein
  • 45
    Carbs
  • 12
    Fats

💡 For best results, allow the cake to cool for 10 minutes before spreading the topping to ensure an even layer.Serve the cake warm for a delightful treat or store leftovers in the refrigerator for up to 3 days.Use freshly grated nutmeg for a more pronounced, aromatic flavor.