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This fabulous Old Fashioned Oatmeal Cake is moist, delicious and has the most delightful, gooey, warm, Coconut Almond Frosting…
…that is quite easily the star of the show.
My mom passed this recipe along to me, commenting on how her mom (my sweet Grandma) made it when she was young.
If you are looking for a homey, gather-round-and-visit type dessert that will leave your family ooo-ing and ahhh-ing, this is it.
The oats are soaked in water and then added to the batter, resulting in a super moist cake.
Then a delectable caramel frosting is created on the stove top, featuring coconut and almonds and added to the cake while still warm.
It’s so good!
Hope you get a chance to try it!
Ingredients
- CAKE:
- 1 1/2 C boiling water
- 1 C old fashioned oats
- 1 C butter, softened
- 2 eggs
- 1 C brown sugar
- 1 C white sugar
- 1 tsp vanilla
- 1 tsp baking soda
- 1/2 tsp salt
- 1 3/4 C flour
- COCONUT FROSTING:
- 12 Tb butter
- 1 C brown sugar
- 1/2 C canned evaporated milk
- 1 tsp vanilla
- 1 1/2 C sweetened coconut flakes
- 1 C sliced almonds (or chopped pecans)
- dash salt
Instructions
- Preheat your oven to 350 degrees.
- Place 1 1/2 C water in a large glass measuring cup. Heat it in the microwave for 2 minutes, or until the water boils.
- Add the oatmeal to the boiling water, still and let sit for 10 minutes or until the water has been soaked up by the oats.
- In a medium sized mixing bowl (or use your stand mixer), cream together the eggs, butter, brown sugar and white sugar. You are looking for a nice fluffy mixture. Should take 2-3 minutes.
- Add the vanilla and beat to combine.
- In a small mixing bowl, toss together the baking soda, salt and flour. Pour this over the top of the creamed mixture.
- Spoon the softened oats into the mixing bowl and mix until combined.
- Spray a 9x13 pan with cooking spray and pour the batter into the pan.
- Bake for 35 minutes, or until a toothpick inserted into the center comes out clean.
- To make the heavenly frosting, place the butter, brown sugar and canned milk in a medium sized sauce pan. Bring it to to a rolling boil.
- Remove the pan from the heat and add the vanilla, coconut, almonds and a dash of salt. Stir to combine.
- While the frosting is still warm, pour it over the top of the cake. (It's ok if the cake is still a bit warm as well).
- Serve warm, or cooled to room temperature. It's actually amazing the second and third day as well.
Lots to love about this tasty treasure! Enjoy!
