Coconut Oatmeal Cake Recipes

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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 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

CHOCOLATE OATMEAL CAKE



Chocolate Oatmeal Cake image

This is an easy and wholesome cake to bake.

Provided by Brenda Moore

Categories     Desserts     Cakes     Holiday Cake Recipes

Yield 12

Number Of Ingredients 11

½ cup rolled oats
½ cup butter
1 cup boiling water
1 ½ cups packed brown sugar
2 eggs, beaten
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
4 tablespoons cocoa

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease one 8x8 inch pan.
  • In a large bowl, mix together the rolled oats and butter. Mix in boiling water. Set aside to cool.
  • Beat together the brown sugar, eggs and vanilla; add to cooled oat mixture and mix well.
  • Sift together the flour, baking soda, baking powder, salt and cocoa. Add to wet ingredients and mix well. Spread into the prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 40 minutes. Remove from oven, allow to cool, and remove pan.

Nutrition Facts : Calories 240.3 calories, Carbohydrate 38.4 g, Cholesterol 51.3 mg, Fat 9.1 g, Fiber 1.2 g, Protein 3 g, SaturatedFat 5.3 g, Sodium 317.1 mg, Sugar 26.9 g

COCONUT OATMEAL CAKE



Coconut Oatmeal Cake image

Make and share this Coconut Oatmeal Cake recipe from Food.com.

Provided by MarieRynr

Categories     Dessert

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 18

1 1/4 cups boiling water
1 cup rolled oats
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup sugar
1 cup packed brown sugar
2 eggs, beaten
1 teaspoon vanilla
1/2 cup butter, plus
2 tablespoons butter, softened
2/3 cup packed brown sugar
1/4 cup light cream
2/3 cup chopped walnuts or 2/3 cup pecans
1 cup packed flaked coconut

Steps:

  • For the cake, pour the boiling water over the oats in a bowl and let stand for 20 minutes. Mix the flour, soda, cinnamon, nutmeg and salt together.
  • Cream the butter, sugar and brown sugar in a mixing bowl until light and fluffy. Beat in the eggs and vanilla. Add the oats mixture and mix well. Mix in the dry ingredients.
  • Spoon into a greased and floured 9 or 10 inch springform pan. Bake at 350°F for 40 minutes. Cool on a wire rack.
  • Cream the butter for the topping in a mixing bowl until light. Add the brown sugar and beat until fluffy. Add the cream, walnuts and coconut and mix well.
  • Spread the topping over the cake and broil until just golden brown. Cool on a wire rack. Place on a serving plate and remove the side of the pan.

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.

LAZY DAISY COCONUT OATMEAL CAKE RECIPE



Lazy Daisy Coconut Oatmeal Cake Recipe image

This moist oatmeal snack cake is topped with a brown sugar and coconut icing that's broiled right on top.

Provided by Yvonne Ruperti

Categories     Dessert     Snack     Cakes     Cake

Time 1h

Number Of Ingredients 19

For Cake:
1 cup rolled oats
3/4 cup boiling water
1/2 cup milk
1/2 plus 1/8 teaspoon salt
8 tablespoons (4 ounces) unsalted butter, very soft
1 3/4 cup (12 1/4 ounces) packed light brown sugar
2 teaspoons vanilla extract
2 large eggs
1/2 cup shredded sweetened coconut
1 1/4 cups (6 1/4 ounces) all purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
For Topping:
6 tablespoons (3 ounces) unsalted butter, very soft
3/4 cup (5 1/4 ounces) packed light brown sugar
3 tablespoons milk
2 cups shredded sweetened coconut
1 cup walnuts (or pecans), chopped

Steps:

  • Combine oats, boiling water, and milk; let sit 20 minutes. Adjust oven rack to upper and lower middle position and preheat to 350°F. Grease 9- by 9-inch pan.
  • Add salt, butter, sugar, and vanilla to oat mixture and stir to combine. Stir in eggs and coconut. Add flour, baking soda, and cinnamon to bowl, then stir until completely combined. Pour into prepared pan and bake on middle rack until just set, about 30 minutes.
  • While cake is baking, mix topping in same unwashed bowl: toss butter, brown sugar, milk, coconut, and nuts to form moist crumbs.
  • As soon as cake is baked, remove from oven and spread topping over the top. Return pan to oven and increase heat to broil. Briefly heat until topping melts and coconut is lightly toasted, about 1 minute. Transfer pan to wire rack to cool.

Nutrition Facts : Calories 690 kcal, Carbohydrate 90 g, Cholesterol 90 mg, Fiber 5 g, Protein 7 g, SaturatedFat 19 g, Sodium 397 mg, Sugar 64 g, Fat 35 g, ServingSize make one 9-inch square pan, UnsaturatedFat 0 g

COCONUT OATMEAL CAKE



Coconut Oatmeal Cake image

Provided by Food Network

Categories     dessert

Time 1h10m

Yield 1 9-inch cake

Number Of Ingredients 22

1 cup rolled oats (not instant)
1 1/4 cups boiling water
8 tablespoons, 1 stick unsalted butter, slightly softened
1/2 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
1 cup shredded coconut, packed
5 ounces butter
2/3 cup brown sugar
1/4 cup light cream
2/3 cup walnuts or pecans, chopped
1/2 cup unsalted butter
1 cup sugar
2 tablespoons brandy
2 teaspoons lemon juice
4 Granny Smith apples

Steps:

  • Preheat oven to 350 degrees F, and lightly butter a 9-inch round cake pan.
  • Place oats in a bowl. Add boiling water and let stand 20 minutes. Cream butter and sugars, then add eggs and vanilla and stir well. Add rolled oats. Add dry ingredients. Pour batter into cake pan and bake 40 minutes.
  • For topping: On a cookie sheet, spread out coconut and bake until golden brown, about 5 minutes.
  • Cream butter then add brown sugar. Stir in cream, nuts and coconut. Garnish with apple confit.
  • In a saute pan on medium, melt the butter then stir in the sugar. Simmer, stirring occasionally until it begins to turn golden brown and caramelized. Add brandy and lemon juice to the pan and simmer to incorporate. Peel, half and core apples. Place apples in caramel and cook slowly to caramelize and tenderize. Serve warm.
  • Yield: 8 servings

WALNUT OATMEAL CAKE WITH COCONUT



Walnut Oatmeal Cake with Coconut image

Provided by Food Network

Categories     dessert

Time 1h45m

Yield 1 cake

Number Of Ingredients 18

1 cup rolled oats (not instant)
1 1/4 cups boiling water
8 tablespoons (1 stick) unsalted butter, softened at room temperature
1/2 cup sugar
1 cup light brown sugar, packed
2 eggs
1 teaspoon pure vanilla extract
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
Topping, recipe follows
10 tablespoons cold unsalted butter, cut into pieces
2/3 cup light brown sugar, packed
1/4 cup heavy cream
2/3 cup chopped walnuts or pecans
1 cup packed shredded or flaked sweetened coconut

Steps:

  • Place the oats in a medium bowl. Add the boiling water, mix, and let stand 20 minutes. Preheat the oven to 350 degrees F. Lightly butter a 9-inch cake pan, round or square. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. Add both sugars and mix until smooth and fluffy. Add the eggs and vanilla and mix just until combined. Add the rolled oats and mix just until combined.
  • In another bowl, mix the flour, baking soda, cinnamon, nutmeg, and salt. Working in 3 batches, add the dry ingredients to the butter-oat mixture, mixing until just combined after each addition. Pour into the prepared pan. Bake until a tester inserted into the center of the cake comes out dry and almost clean (a few crumbs are okay), 40 to 50 minutes.
  • When the cake comes out of the oven, preheat the broiler to high. Spread the coconut topping evenly over the cake and broil until golden brown, about 2 minutes, watching carefully to make sure it does not burn. Let cool at least 10 minutes before serving.
  • In a medium bowl, mix the butter, sugar, and cream. Add the nuts and coconut and mix just until combined.

OATMEAL CAKE WITH COCONUT TOPPING RECIPE - (4.7/5)



Oatmeal Cake with Coconut Topping Recipe - (4.7/5) image

Provided by á-44409

Number Of Ingredients 18

CAKE:
1 1/2 cups boiling water
1 cup raw quick rolled oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 cup butter
1 cup granulated sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
TOPPING:
3 Tablespoons butter
3/4 cup brown sugar
1 egg
3 Tablespoons milk
3/4 cup shredded coconut
1/2 cup chopped nuts

Steps:

  • Pour boiling water over oats, stir w/fork to mix well, set side. Preheat oven to 350. Grease and flour 9x9x2 pan. Mix flour, soda and cinnamon, set aside. Beat butter until creamy. Add sugars, beating until light & fluffy. Add eggs, add vanilla, Add oats, then add flour mixture. Bake 50 minutes. FOR TOPPING: Combine all ingredients - spread over hot cake and bake another 10 minutes.

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