Oatmeal Cake with Coconut Pecan Topping

This was another one of my Mom’s favorite recipes.  She loved this cake.  I don’t remember us making it that often, but when we did…it was ALWAYS late at night.  Mainly because we’d both get a hankering for something sweet and invite my Aunt over to have cake.  This one was just the ticket since the  ingredients were always in the pantry.  Why not just run to the store and grab what we needed?  I grew up in the country…..the kuntry kuntry.  (See pics of my childhood home in this post.).  Any store was 30 minutes away and would never be open by the time Mom and I were craving this cake.

What I wouldn’t give to have a cup of coffee and talk with Momma over this cake.  Mom’s been gone about 6 1/2 years now.  You can read more about Mama here.

Well, on to the cake.  It’s so good, y’all.  With or without your Mama.

Gooey Oatmeal Cake with Coconut Pecan Topping

  • 1 1/2 c. boiling water
  • 1 c. oatmeal (quick or old fashioned work..I use quick)
  • 1/2 c. butter or margarine, softened
  • 1 c. granulated sugar
  • 1 c. firmly packed brown sugar
  • 1 tsp. vanilla
  • 2 eggs
  • 1  1/2 c. sifted all purpose flour (I’m too lazy to sift at times and it turns out fine)
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 3/4 tsp. cinnamon
  • 1/2 tsp. nutmeg (optional…Mama didn’t care for nutmeg, so we don’t use it)

Pour boiling water over oats; cover.  Let stand 20 minutes.  Beat butter until creamy; gradually add sugars.  Beat until fluffy.  Blend in vanilla and eggs.  Stir in oats.  Sift together flour, soda, salt, and spices.  Add to creamed mixture; mix well.  Pour into well-greased and floured 9 inch square pan.  Bake in preheated oven (at 350 degrees) for 50-55 minutes.  Do NOT remove from pan.

While it bakes, assemble topping:

Crunchy Coconut Pecan Topping

  • 1/4 c. butter or margarine, melted
  • 1/2 c. firmly packed brown sugar
  • 3 Tbsp. half and half or milk
  • 1/3 c. chopped pecans (or your favorite nut)
  • 3/4 c. shredded or flaked coconut

Combine all ingredients; spread over cake.  Broil until bubbly.  Serve warm or cold.

And now the playbook for the visual learners:

Pour boiling water over oats.

 

Give a quick stir and cover. I use a plate. Cuz my lids are all spread around the kitchen. NOTE: This is NOT an organizational blog :))

Combine the butter, sugars, and vanilla…

 

It’ll look like this. I could eat this straight. The sugars, butter, and vanilla mixture of a recipes before the eggs would be my last meal if I were on death row. Or on a Saturday night. ;)

 

Add dos huevos…

 

Beat that up: Voila!

 

Add the dry ingredients….

 

Then mix in the cooked oatmeal from your covered bowl. I believe I did this step backwards. My cake still turned out AMAZING.

 

No sprayin’ the pan, y’all. Grease and flour that puppy up. Nothing is more frustrating than taking that first big slice of gooey oatmeal cake out of the pan and it sticks Ugh.

Pour in the batter. Bake 50-55 minutes on 350 degrees. DO NOT OVER BAKE!

Whilst that bakes….make the frosting….

Melt the butter or margarine.

Add in the brown sugar, milk, coconut, and pecans….

 

Combine…

AS SOON AS the cake comes out, prick holes here and there with a fork to allow the buttery-ness of the topping ooze down in there…

Spread topping on evenly. Broil for just under 5 minutes until bubbly and browned.

 

Like this :)

 

Dig in. Better yet, call your Mama if you still have her and make some coffee. You won’t regret it :)

 

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