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Oatmeal Cake with Broiled Coconut Topping

Serves: 8
Total Calories: 514
Prep time:
Cook time:
Total time:

Ingredients

1 1/2 cups boiling water
1 cup quick-cooking rolled oats
1 1/2 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 cup butter or margarine, softened
1 cup sugar
1 cup firmly packed light brown sugar
2 large eggs

Coconut Topping:
1 1/3 cups flaked coconut
1/4 cup butter or margarine, melted
1/2 cup firmly packed brown sugar
1/4 cup heavy cream or milk
1 teaspoon vanilla extract

Directions:

Preheat oven to 350°. Combine 1 1/2 cups boiling water and oats; set aside. Sift together flour and next 4 ingredients. In a mixer bowl, beat butter and sugars at medium speed until mealy; add eggs, one at a time, beating until light and fluffy. Stir in oats; add flour mixture gradually, beating well. Pour batter into a greased and floured 9-inch square pan.

Bake at 350° for 40 minutes. Let cool in pan 10 minutes. Transfer cake to a baking sheet, and cool completely. Spread Coconut Topping over cake. Broil 2–3 minutes or until topping is lightly browned.

For Topping:
Combine all ingredients in a bowl.

Nutritional Facts:

Serves: 8
Total Calories: 514
Calories from Fat: 134

This Oatmeal Cake with Broiled Coconut Topping recipe is from the Recipe Hall of Fame Guilty Pleasures Cookbook Cookbook. Download this Cookbook today.


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