Old Fashioned Oatmeal Cake with Coconut Pecan Frosting
A moist spiced oatmeal sheet cake topped with a warm coconut and pecan frosting.
Equipment
- 9x13 inch baking dish
- Mixing bowls
- Saucepan
- Electric mixer
Ingredients
Main Ingredients
- 1 cup quick oats
- ½ cup unsalted butter room temperature
- 1 ¼ cup boiling water
- 1 ⅓ cup all purpose flour
- 1 tsp baking soda
- ½ tsp kosher salt
- ¼ tsp freshly grated nutmeg
- 1 tsp apple pie spice
- 1 tsp ground cinnamon
- 1 cup granulated sugar
- 1 cup dark brown sugar packed
- 2 large eggs room temperature, lightly beaten
- 6 tbsp unsalted butter for the frosting
- ¼ cup heavy cream
- ½ cup granulated sugar for the frosting
- 1 pinch kosher salt for the frosting
- ½ cup sweetened shredded coconut toasted
- 1 cup chopped pecans toasted
- 1 tsp pure vanilla extract
- 1 tbsp fresh lemon juice from 1/2 lemon
Instructions
Cooking
- Soak the oats. Pour the boiling water over the oats and let them stand 10 minutes. Heat the oven to 350 degrees F and grease a 9x13 inch dish.
- Cream the sugars. Beat the butter with both sugars until fluffy, then beat in the eggs one at a time.
- Mix the batter. Whisk the dry ingredients, then fold them into the creamed mixture in two additions with the soaked oats.
- Bake until golden. Spread in the dish and bake 30 to 35 minutes until a toothpick comes out clean. Cool 30 minutes.
- Boil the topping. Simmer the butter, cream, sugar, and salt for 2 minutes, then stir in coconut, pecans, vanilla, and lemon juice.
- Frost and cut. Spread the warm topping over the cooled cake and cut into 12 squares once it sets.
Notes
Substitutions: Use walnuts for pecans and add 1/2 cup raisins to the batter if you like.
Tips: Toast the coconut and pecans and cool the cake before frosting.
Storage: Keep covered at room temperature up to 2 days or refrigerate up to 4 days.