Old Fashioned Oatmeal Cake with Broiled Coconut Frosting

A vintage oatmeal spice cake with an old fashioned broiled crunchy coconut-pecan topping.

Good morning everyone. I just wanted to let y'all know that today I'm doing a Guest Post over at The Country Cook. Brandie is one of my blogging bff's and close friend, so I'm tickled to be contributing a guest post. I hope you'll pop on over and check out my recipe for this scrumptious Old Fashioned Oatmeal Cake with Broiled Frosting.

You know me, I love a good cake recipe. This delicious oatmeal cake reminds me a bit of a German Chocolate Cake. The cake part is made with oatmeal, but the frosting is a cooked coconut-pecan frosting.

After the frosting is cooked it's finished off by placing the baked cake under your ovens broiler. The broiler makes a crispy golden brown topping.  This would be a wonderful dessert to make for Mothers Day which is just few short weeks away. Lets get started on this easy Oatmeal Cake.

I have included some step by step photos of the cake and broiled frosting preparation. 

Yum! There is just something so special and delicious when it comes to a good homemade broiled pecan frosting.

   

Old Fashioned Oatmeal Cake W/Broiled Frosting

1 - cup oatmeal (old fashioned or quick oats)

1 1/2 - cups hot water

1/2 - cup (1 stick) butter, softened

1 - cup regular granulated sugar

1 - cup light brown sugar

2 - eggs

1 1/2 - teaspoons vanilla extract

1 1/2 cups self rising flour (do not substitute)

1 - teaspoon ground cinnamon

dash of ground nutmeg

Coconut - Pecan Broiled Frosting:

2/3 - cup butter

1/2 - cup evaporated milk

1 1/2 - cups light brown sugar

1 1/2 - cups sweetened flaked coconut

1 1/2- cups pecans, chopped

Preheat oven to 350 degrees. Grease and flour a 13 x 9 inch square baking pan.  Place the oats in a medium bowl and add 1 1/2 cups hot water, lightly mix and set aside so the oatmeal can absorb the water. 

In a large bowl or kitchen aid using the paddle attachment; add the butter and sugars and mix until creamy and well blended.

Add eggs and vanilla extract and mix until blended. In a separate bowl sift together the flour, cinnamon and nutmeg. Give the oatmeal a gentle stir. The mixture should resemble a thick bowl of cooked oatmeal.  

Add half of the flour mixture into the butter and sugar mixture; add half of the oatmeal and mix well; Add the remaining flour and oatmeal. 

Mix until everything is combined.  Pour mixture into a 9 x 13 inch prepared pan. Bake at 350 degrees for 25 minutes or until a toothpick inserted comes out clean. 

While the cake is baking prepare the broiled coconut frosting. Add the butter, evaporated milk, brown sugar, coconut and pecans to a medium saucepan. Let the mixture come to a boil and then boil for 1 minute; remove from heat. 

Remove cake from the oven. While the cake is still hot spread the coconut topping evenly over top of the cake. 

Broil under your ovens broiler for about 2 minutes or until the topping is lightly golden brown. Watch closely, because the topping can burns easily, so don't walk away. 

Recipe yields: 10 - 12 servings
Adapted from: 1990 Warsaw Community Cookbook