Once the icing gets spread on the cake, it’s placed under the broiler to get the icing gooey and warm and the coconut and pecans … Add eggs and oatmeal. Use your choice of nuts, or omit them completely. Use certified gluten-free oatmeal to make this moist and delicious cake. Oct 26, 2016 - Explore Claudia Ostrander Jendrusik's board "Oatmeal Cake", followed by 1845 people on Pinterest. Broiled Penuche frosting is a wonderful broiled brown sugar, pecan, and coconut glaze. Oatmeal Cake with Coconut Pecan Frosting My father in law is a huge fan of desserts, so he is very lucky that his wife Coleen is an excellent baker. When we were visiting them in Idaho a few weeks ago, Coleen made several mouth watering desserts – this oatmeal cake was my very favorite. OATMEAL CAKE. Oatmeal Cake with Coconut Pecan Frosting: 1/2 C quick cooking oats 3/4 C boiling water 1/2 C granulated sugar 1/2 C brown sugar 2/3 C all purpose flour 1/2 tsp salt 1/2 tsp baking soda 1 egg 1/2 C shortening (Crisco) Oatmeal: In a small bowl: Oats Boiling Water Mix well and cover Set aside Coconut Pecan Frosting: 3 TBS melted butter 1/3 C brown sugar 1/2 C sweetened shredded coconut 1/2 C chopped nuts 2 TBS milk 1/2 tsp vanilla To frost, leave cake in pan. Grease and flour a 9×9 pan. Mix dry ingredients. When we were visiting them in Idaho a few weeks ago, Coleen made several mouth watering desserts – this oatmeal cake was my very favorite. Place 1 cake layer on a plate; spread layer with 1/2 cup Caramel-Pecan Frosting, and top with the remaining layer. any of those can be … Meanwhile, preheat oven to 350°. Cook Time: 55 minutes. Frosting: combine all ingredients and mix thoroughly. Spread the remaining frosting over the top and sides of cake. Stir in the shredded coconut and a pinch of salt. Blend in vanilla and eggs. Add oatmeal, flour, and spices. When we were visiting them in Idaho a few weeks ago, Coleen made several mouth watering desserts – this oatmeal cake was my very favorite. Oatmeal Cake with Coconut-Pecan Frosting Sweet Harold chose our dessert for this Easter's meal. This Oatmeal Cake with Coconut Pecan Topping has to be the best cake I have ever eaten! Old Fashioned Oatmeal Cake, dense, moist cake with a broiled coconut pecan icing that will remind you of baked oatmeal with icing on it. Because it's so darn delicious! Oatmeal Cake with Coconut Pecan Frosting My father in law is a huge fan of desserts, so he is very lucky that his wife Coleen is an excellent baker. This oatmeal cake is a dense cake that’s layered with a boiled coconut-pecan frosting. Broil until coconut is just brown. For those of you with family members that have nut allergies, the cake is still divine (even if the pecans are omitted)!. The icing, which is made from butter, half-and-half, brown sugar, coconut, and pecans is the perfect compliment to the cinnamon and nutmeg flavored oatmeal batter. Directions. Preheat oven to 350 degrees F. Pour oats into a small bowl and cover with boiling water; set aside. Transfer to a pan and bake for 35-45 minutes. Mix the oatmeal with the boiling water, stir and cover. Add beaten eggs to oats and mix into butter mixture. Pour on top of the slightly cooled cake and spread evenly with the back of a spoon. In a small bowl, pour boiling water over oats; let stand 10 minutes. The decadent broiled coconut pecan topping is what sets this oatmeal cake apart and takes it over-the-top. Mix the remaining ingredients then stir in the oatmeal mixture. How to Store Oatmeal Cake. See more ideas about oatmeal cake, coconut pecan, coconut pecan frosting. Cool and frost with coconut and nut frosting (below). Store the cake loosely covered in refrigerator. Coconut Pecan Frosting 1/2 cup (1 stick) butter 1/4 cup evaporated milk 1 cup sugar 1 tsp vanilla 1 cup chopped pecans 1 cup sweetened shredded coconut To make the cake, in a medium bowl combine the oatmeal, butter, and boiling water, and stir to … Mix frosting ingredients and spread evenly over over cake. It is so soft, moist, and yummy. Store oatmeal cake covered at room temperature for up to 2 days; Ir cover and chill in the refrigerator for about 5 days, bring to room temperature before serving. Another thing you might not know is that there is more oatmeal eaten in the month of … If you hate coconut it can be omitted. In a blender, combine chickpeas, dates, pecan butter, almond milk and salt. Pour batter into pan and bake at 350 for 23-25 minutes. Mix butter and sugars in a large bowl. Thaw overnight in the refrigerator. Some call it Lazy Daisy Oatmeal Cake and some call it Grandma’s Oatmeal Cake, but we can all call this cake absolutely amazing. Did you know that January is National Oatmeal Month ? Old Fashioned Irish Oatmeal Cake Recipe. Mix with creamed shortening. You need no excuse to enjoy such a delightfully tasty cake, topped with a super smooth and creamy caramel!. Why? Cream sugars and shortening together. *Coconut pecan frosting Preheat the oven to 350 and prepare a 9x9 inch pan with nonstick cooking spray. I first knew it as Oatmeal Cake but, when a recipe is at least thirty-eight years old, I guess it automatically becomes “old-fashioned.” I was twenty-three years old the first time I baked this luscious cake, and I immediately fell in love with it. Or if you prefer walnuts, almonds, etc. Mix the remaining ingredients then stir in the oatmeal mixture. Pour batter into pan and bake at 350 for 23-25 minutes. This delicious, moist cake was easy to make, plus it has the added health benefit of whole grain oats! The rich, cinnamon-y cake is dense yet incredibly moist and the caramelized coconut pecan frosting … Who can resist a buttery rich cake with a crunchy, toffee-like frosting? Bake at 350°F for 35-40 minutes. Oatmeal Cake with Coconut Pecan Topping features old-fashioned oats, coconut and pecans. Old-Fashioned Oatmeal Cake hasn’t always been called old-fashioned. It’s magnificent any time of the day, but since there’s oatmeal in it, it’s perfectly acceptable to enjoy for breakfast. Bake in 9 inch square pan for 50-55 minutes. Let cool on a rack while you prepare the frosting. Oatmeal cake is one of those vintage cake recipes that needs to be preserved. Cake can also be frozen for 2 months in an airtight container. Cake: Mix the oatmeal with boiling water, stir and cover. Let it cool. I often sing the praises of the Southern Cakes cookbook by Nancie McDermott. Pour batter into pan and bake at 350 for 23-25 minutes. In a large bowl, beat butter and sugars until crumbly, about 2 minutes. Allow the frosting to set for at least one hour before slicing the cake and serving. In a bowl, whisk bananas, eggs, coconut oil, pecan butter and maple syrup. Mix the oatmeal with the boiling water, stir and cover. Mix the oatmeal with the boiling water, stir and cover. Melt together the coconut sugar and coconut oil in a small saucepan. Carefully spread frosting over the top of cake. Oatmeal Cake With Easy Coconut Topping by Diana Rattray, Updated March 19, 2019 Diana Rattray This spiced oatmeal cake is made with a delicious coconut pecan frosting which goes on the hot cake and is lightly browned. Mix the remaining ingredients then stir in the oatmeal mixture. Pour boiling water over oatmeal and let stand for 20 minutes. Grease and flour a 9×9 pan. Possible Variations. While baking a cake prepare the frosting. Beat margarine until creamy. Combine with oatmeal flour, chopped pecans, baking soda and apple cider vinegar. Grease and flour 9x9 pan. Apr 3, 2017 - My father in law is a huge fan of desserts, so he is very lucky that his wife Coleen is an excellent baker. Grease and flour a 9×9 pan. Mix remaining ingredients then stir in the oatmeal mixture. Pour batter into pan and bake at 350 for 23-25 minutes. See Also: Moist Fresh apple Bundt Cake Prep Time: 10 minutes. Combine the dry ingredients, then add the egg, shortening and saturated oatmeal; mix well. Put oats in boiling water and let stand while mixing other ingredients. Pour batter into … Blend together. Gradually add sugars and beat until fluffy. It’s a moist and delicious cakeRead More Pour boiling water over oatmeal, stir, and cover; set aside.