Coconut Oatmeal Cake (Print Version)
# Ingredients:
→ Cake Base
01 -
1 cup oats, old-fashioned rolled style
02 -
1 and a half cups of hot milk (whole)
03 -
1 teaspoon baking soda
04 -
1 and a third cups all-purpose flour, measured carefully
05 -
1/2 teaspoon salt, coarse
06 -
1 cup sugar, granulated
07 -
1 cup sugar, packed brown
08 -
1 teaspoon cinnamon
09 -
1/2 cup butter, unsalted, softened
10 -
1 teaspoon vanilla extract
11 -
2 eggs, large
→ Topping Mixture
12 -
1 cup coconut flakes, unsweetened
13 -
1/4 cup white sugar (optional)
14 -
1/2 cup pecans, chopped finely
15 -
1 cup brown sugar
16 -
1/2 cup butter, unsalted
17 -
1 tablespoon milk, whole
# Instructions:
01 -
Set your oven to 350°F. Spray a 9x13 pan with nonstick spray.
02 -
Mix the oats with the hot milk in a medium container. Let them sit while you prep other ingredients.
03 -
In another medium container, stir together the salt, baking soda, cinnamon, and flour.
04 -
Use a mixer to combine the butter, granulated sugar, and brown sugar in a big bowl. Beat in eggs and vanilla.
05 -
Add a bit of the dry mix into the butter mix, stir, then toss in the oats and their soaking milk. Keep adding the rest of the dry mix, stirring between each step.
06 -
Pour the batter in your greased pan and bake for 35 to 40 minutes, until it's firm.
07 -
In a pot, heat the butter, brown sugar, and milk until it boils. Stir constantly until the sugar dissolves. Remove from heat and blend in pecans and coconut.
08 -
Evenly spread the warm topping across the cooled cake.
09 -
If you'd like, dust the top with white sugar and use a torch or broiler to slightly caramelize. This takes 1 or 2 minutes.
10 -
Let the cake settle for 10 minutes, then cut and serve.
# Notes:
01 -
Swap pecans with walnuts, or skip them altogether. You can also toss in raisins or leave out the coconut.