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."


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