Ingredients for Sarah S Oatmeal Cake With Coconut Pecan Frosting
- 1 cup boiling water
- Quick Oatmeal
- Brown Sugar
- White Sugar
- ½ cup (1 stick) unsalted butter
- 4 large eggs
- Baking Soda
- Salt
- Cinnamon
- Flour
- 1 (12 ounce) can evaporated milk
- 1 cup granulated sugar
- Egg Yolks
- 1 teaspoon vanilla extract
- Flaked Coconut
- ½ cup chopped pecans
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How to Make Sarah S Oatmeal Cake With Coconut Pecan Frosting
- Preheat oven to 325°F (160°C). Grease and flour a 9x13 inch baking pan.
- Combine 1 cup quick-cooking oats with 1 cup boiling water in a medium bowl. Let stand for 20 minutes to soften.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the softened oatmeal mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Pour batter into the prepared pan and bake for 55-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- **Coconut Pecan Frosting:** In a medium saucepan, combine 1 (12 ounce) can evaporated milk, 1 cup granulated sugar, ½ cup (1 stick) unsalted butter, 2 large egg yolks, and 1 teaspoon vanilla extract.
- Cook over medium heat, stirring constantly, until the mixture thickens and turns a light golden brown, about 10-12 minutes. Be careful not to scorch.
- Remove from heat and stir in 1 cup shredded sweetened coconut and ½ cup chopped pecans.
- Let the frosting cool to room temperature, stirring occasionally, until it reaches a spreadable consistency.
- Spread the frosting evenly over the cooled cake.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
202g
Fat
60g
Carbs
23g
