Oatmeal Cake with Broiled Coconut Icing

  • Yield 16 servings

"I make about 40 different cookies and cakes for the holidays, and Oatmeal Cake is one of them. It freezes well. I received this recipe in the 1960s."


1 cup old-fashioned oats
1/2 cup (1 stick) butter or margarine, softened
1 cup packed light brown sugar
1 cup granulated sugar
1 teaspoon vanilla extract
2 eggs
1 1/2 cups all-purpose flour
1/2 to 1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons butter or margarine, softened
2/3 cup packed brown sugar
3 tablespoons milk
1 egg, beaten
1 cup sweetened flaked coconut
1/2 cup pecans


  1. Preheat the oven to 350 degrees F. Grease a 13 x 9-inch glass baking dish.
  2. For the cake, combine 11/2 cups hot water and the oats in a small bowl; set aside to cool. Combine the butter, sugars, eggs, and vanilla; beat with a mixer at medium speed.
  3. Sift the flour, spices, baking soda, and salt over the sugar mixture. Add the cooled oat mixture; beat well.
  4. Pour the batter into the prepared pan and bake 35 minutes, or until a wooden pick inserted in the center comes out clean.
  5. Preheat the broiler.
  6. To prepare the icing, combine all of the ingredients in a medium bowl; stir until well blended. Spread on the hot cake and broil until golden brown. Cool completely on a wire rack.

Recipe by Barbara Peters, Salem, Ill.




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