Amish Oatmeal Cake Recipe with Coconut Frosting
Amish oatmeal cake is an old-fashioned recipe that your grandma may have made. The oats are soaked in boiling water to soften them up perfectly so that every bite is moist and delicious. Then it gets topped with a broiled coconut/pecan frosting.
Ingredients
Cake:
- 1 1/2 c. boiling water
- 1 c. quick oats
- 1/2 c. softened butter or shortening
- 3/4 c. white sugar
- 3/4 c. brown sugar
- 2 large eggs
- 1 tsp. vanilla extract
- 1 1/2 c. all-purpose flour
- 1 1/2 tsp. cinnamon
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. ground nutmeg
Topping:
- 6 Tbsp. melted butter
- 2/3 c. brown sugar
- 1/4 c. heavy cream
- 1 c. unsweetened coconut flakes
- 1 c. chopped pecans
- 1 tsp. vanilla extract
Instructions
- Preheat the oven to 350°.
- Pour the boiling water over the oatmeal. Stir and let it set for at least 15 minutes, while you mix the rest of the ingredients1 1/2 c. boiling water, 1 c. quick oats
- In a large mixing bowl, cream the butter and sugars. Beat well.1/2 c. softened butter or shortening, 3/4 c. white sugar, 3/4 c. brown sugar
- Add the eggs and vanilla and mix until creamy.2 large eggs, 1 tsp. vanilla extract
- Add the oatmeal mixture and mix.
- In a separate bowl, mix the flour, cinnamon, soda, salt, and nutmeg. Add to the creamed mixture and stir to combine.1 1/2 c. all-purpose flour, 1 1/2 tsp. cinnamon, 1 tsp. baking soda, 1/2 tsp. salt, 1/2 tsp. ground nutmeg
- Pour it into a greased 9x13" metal pan (or any 9x13" broiler-proof pan) and bake for 30 -35 minutes at 350°. A toothpick inserted in the center should only have a few crumbs.
- While the cake is still hot from the oven, evenly spread the topping mixture over the top. Turn the broiler to low heat and place the cake pan about six inches below the broiler. Broil for about 2 - 3 minutes or until lightly browned. Make sure to keep your eye on it because it can burn quickly.
- Cool and enjoy! Store in an airtight container for up to 4 days. You can also freeze some for later.
Topping:
- In a medium saucepan, melt the butter.6 Tbsp. melted butter
- Add the brown sugar and cream. Whisk and bring to a rolling boil.2/3 c. brown sugar, 1/4 c. heavy cream
- Remove from the heat and add the coconut, pecans, and vanilla. Mix well.1 c. unsweetened coconut flakes, 1 c. chopped pecans, 1 tsp. vanilla extract
- Spread over the top of the hot cake and broil to lightly brown.
Notes
This oatmeal cake recipe is versatile.
*You can replace the quick oats with old-fashioned oats, although you will need to soak the oats longer. Pour the boiling water over the top of the rolled oats and cover the bowl. Let them soak for at least 20 - 25 minutes before adding them to the batter.
*For the topping, you can use walnuts or sliced almonds instead of pecans. And you can substitute whole milk for the heavy cream.
*This recipe makes a thin cake. If you want a thicker cake, you can bake this cake in a deep 9x9" square baking pan. But you will need to bake it longer (approx. 50 minutes). A toothpick inserted in the center should come out with only a few crumbs.
*Glass pans are typically not considered broiler-proof. Make sure you use a broiler-proof pan to bake your cake.
* Nutrition is approximate.
Nutrition
Serving: 1servingCalories: 575kcalCarbohydrates: 65gProtein: 8gFat: 34gSaturated Fat: 17gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 52mgSodium: 250mgPotassium: 263mgFiber: 6gSugar: 34gVitamin A: 417IUVitamin C: 1mgCalcium: 56mgIron: 3mg
Tried this recipe?Let us know how it was!