Oatmeal Cake With Coconut Walnut Frosting Recipes

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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.

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.

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

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

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 CARAMEL ICING



Oatmeal Cake with Caramel Icing image

This oatmeal cake recipe tastes anything but light. The caramel icing sets up quick, so frost the cake immediately after it cools. -Summer Marks, Louisville, Kentucky

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 20 servings.

Number Of Ingredients 21

1-1/4 cups boiling water
1 cup quick-cooking oats
1/4 cup butter, softened
1 cup packed brown sugar
1/2 cup sugar
2 large eggs, room temperature
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
ICING:
1/2 cup packed brown sugar
1/4 cup butter, cubed
1/4 cup fat-free milk
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1-1/2 cups confectioners' sugar

Steps:

  • In a small bowl, pour boiling water over oats; let stand 10 minutes. , Meanwhile, preheat oven to 350°. In a large bowl, beat butter and sugars until crumbly, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in applesauce and vanilla. Combine flour, baking powder, cinnamon, baking soda, salt and nutmeg. Gradually add to creamed mixture. Stir in the oats. Pour into a greased 13x9-in. baking pan., Bake until a toothpick inserted in center comes out with moist crumbs, 18-22 minutes. Cool completely on a wire rack., For icing, in a small saucepan, combine brown sugar and butter. Bring to a boil over medium heat, stirring constantly. Cook and stir for 1 minute. Gradually whisk in milk. Return to a boil. Cook and stir 1 minute. Transfer to a small bowl. Stir in vanilla and salt. Gradually beat in confectioners' sugar until smooth. Immediately spread icing over cake. Let stand until set.

Nutrition Facts : Calories 218 calories, Fat 5g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 203mg sodium, Carbohydrate 41g carbohydrate (30g sugars, Fiber 1g fiber), Protein 2g protein.

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.

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

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