Ingredients for Oatmeal Cake With Coconut Pecan Frosting
- 1 cup boiling water
- 1 cup rolled oats
- 1 cup (2 sticks) softened margarine
- Sugar
- Brown Sugar
- Vanilla Extract
- 2 large eggs
- Self Rising Flour
- Cinnamon
- Nutmeg
- Half And Half
- Pecans
- Coconut
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How to Make Oatmeal Cake With Coconut Pecan Frosting
- Preheat oven to 350°F (175°C). Grease and flour a 9x9 inch square baking pan.
- Combine 1 cup of rolled oats with 1 cup of boiling water in a medium bowl. Let stand for 20 minutes to soften.
- In a large bowl, cream together 1 cup (2 sticks) of softened margarine and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 1 teaspoon vanilla extract and 2 large eggs, one at a time.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon ground cinnamon, and ½ teaspoon ground nutmeg.
- Gradually add the dry ingredients to the wet ingredients, alternating with the softened oatmeal, beginning and ending with the dry ingredients. Mix until just combined.
- Pour batter into the prepared pan and bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before frosting.
- **Frosting:** In a medium bowl, combine 1 cup (2 sticks) softened butter, 3 cups powdered sugar, 1 cup shredded coconut, ½ cup chopped pecans, and 2-4 tablespoons milk (add milk gradually to reach desired consistency). Mix until smooth and creamy.
- Spread frosting evenly over the cooled cake.
- For a bubbly topping (optional): Place the frosted cake under the broiler for 1-2 minutes, watching carefully to prevent burning, until the frosting is lightly browned and bubbly.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
211g
Fat
33g
Carbs
20g
