Oatmeal Cake with Coconut Caramel Topping
My husband requests this cake every year for his birthday. Two years ago, I made a rookie mistake and substituted half the butter for flaxseed and cut some of the sugar out. That was not the rookie mistake, though. The cake turned out just as moist and delicious as ever. The rookie mistake was telling him that I messed with the recipe. He had no idea until I said something! Lesson learned.
Here is the original recipe–the way his momma always made it for him as a kid. (But if you are interested in learning how I made my substitutions, you can subscribe to my email list and get a free printable of my substitutions lists to put on your fridge. Fill out the blue box on the sidebar.) ENJOY!
Oatmeal Cake with Coconut Caramel Topping
Servings 12 people
Ingredients
- 1 cup brown sugar
- 1 cup butter softened
- 1 cup sugar
- 1 1/4 cup water
- 1 cup quick oats
- 2 large eggs
- 1 teaspoon vanilla
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
Coconut Caramel Topping
- 1/2 cup butter
- 1/2 cup brown sugar
- 3 Tablespoons canned milk
- 3/4 cup coconut
- 1/3 cup pecans chopped
Instructions
- Preheat oven to 350 degrees and grease a 9 x 13 pan.
- Put water on to boil in microwave or stovetop. In a small separate bowl, pour boiling water over oats and let cool in the fridge
- Cream together sugars and butter in a stand-up mixing bowl like Bosch or KitchenAid. Beat in the eggs and vanilla. Add cooled oatmeal.
- In a separate bowl, whisk together flour, soda, salt, and cinnamon. Slowly mix into the wet ingredients. Pour and evenly spread the batter into greased pan.
- Bake for 20 to 25 minutes until a toothpick inserted into the middle comes out clean. Let cool while preparing the topping.
Coconut Caramel Topping
- Combine butter, brown sugar, and evaporated milk in a large saucepan. Cook over low heat until thickened.
- Remove from heat and add coconut and chopped pecans.
- Spread topping on the cake and broil for 1-2 minutes. Cool for at least 20 minutes before cutting and serving.
