I found this awesome and not too sweet Oatmeal cake while surfing the web awhile back and had to make it! My grandmother made one similar quite often. It was always one of my favorites! I’ve made a few changes to accommodate our tastes and we think it turned out even better than the original.
Oatmeal and coconut go together so well. The cake is over-the-top scrumptious with an incredibly moist batter and ooey gooey coconut topping that self ices the cake. Once cooled, the topping becomes caramel-like and sticky seeping deep into the cake!
The recipe is for a 9×13 pan, but it halves well for an 8×8 if you want a smaller cake.
MAPLE CINNAMON OATMEAL CAKE with OOEY GOOEY COCONUT TOPPING
1 1/4 cup boiling water
1 cup OLD FASHIONED oats
1/2 cup butter, room temperature
1 cup white sugar
1 cup brown sugar, firmly packed
1 teaspoon vanilla
1 teaspoon lemon juice
2 tablespoons PURE maple syrup
1/3 cup golden raisins
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1 1/2 cups AP flour
1/2 teaspoon salt
- Preheat oven to 350°.
- Pour boiling water over oats in a small bowl. Allow to sit for 15 minutes.
- Cream together butter and sugars. Add eggs. Beat well.
- Add in the soaked oats, vanilla, baking soda, flour, cinnamon, nutmeg and salt.
- Mix well.
- Fold in raisins.
- Pour into a greased 9 x 13 pan.
- Bake for 30 minutes.
1/2 cup butter, melted
2 cups flaked coconut
1 1/2 cups brown sugar, firmly packed
8 tablespoons milk
1 cup pecans, chopped finely (optional**)
- While cake is baking, combine topping ingredients.
- JUST after you take the cake from the oven, spread topping over cake.
- Increase heat to broil.
- Bake under the broiler for a JUST few minutes until top is brown. WATCH CAKE CLOSELY – IT WILL EASILY BURN.
- Allow cake to cool COMPLETELY. As it cools, the topping will get thick and sticky while it oozes down into the cake.
- ANY chopped nuts work really.
- I often add pieces of chopped dried pineapple to the cake.
- I also often add heath bar pieces to the topping for some extra crunch.
Oh my goodness, what a delicious looking cake, I will be trying this recipe very soon! Hope you are having a great week and thanks so much for sharing with us at Full Plate Thursday!
I certainly hope you enjoy it. Have a GREAT week.
Thank you for bringing this unusual (at least for me) cake to FF. I enjoy oats and coconut and pecans and raisins…Yum!
This looks and sounds delicious – I just need to work out how best to veganise it! The topping sounds especially good! Thanks for sharing at Fiesta Friday.
Thank you for sharing at #OverTheMoon. Pinned and shared.
All of your recipes look amazing! Thanks for sharing at the Weekend Blog Hop at My Flagstaff Home! –Jennifer
Thank you for hosting – love the parties.
OOhh I love ooey gooey and oatmeal and cake – This sounds fantastic! Thanks for sharing at the What’s for Dinner party!
Thank you! I always enjoy the party.
I have never heard of oatmeal cake but that sure does look ooey gooey delicious! Pinned.
I hope you enjoy it. We love it especially in the the cooler months. 😀
Thank you – I hope you enjoy it!
Doesn’t say the amount of raisins in the ingredients. Looks delicious!
Thank you for catching that! It’s 1/3 cup and I updated the recipe!.
This looks very gooey and delicious! I love coconut. 😉
Also thank you for sharing a salad at Souper Sundays. I tried to leave a comment on that post but it won’t let me–I think maybe because it’s an old post? When you get a minute, can you please add a link to Souper Sundays at Kahakai Kitchen on that post. That way I can include you in the roundup this week. A link to the weekly post itself is easiest: http://kahakaikitchen.blogspot.com/2018/05/rosemary-white-bean-soup-drizzled-with.html The details of joining in are in the weekly post if you have questions. Mahalo, Deb
Thank you. I did link it up. hmmmmm I’ll check out why it won’t let you leave a comment.
Not sure why or how, but it seems fixed now. I also added a corrected link to your round up. 😀