My father in law is a huge fan of desserts, so he is very lucky that his wife Coleen is an excellent baker. When we were visiting them in Idaho a few weeks ago, Coleen made several mouth watering desserts – this oatmeal cake was my very favorite. It’s a moist and delicious cake with the best frosting ever – toasted coconut pecan. We were heading to a friend’s house for dinner recently and I wanted to bring something fun and sweet so I instantly thought of this tasty cake. It’s extremely easy to make. My son helped make the cake portion and my daughter made the frosting. It was a huge hit with our friends and a VERY HUGE hit with both my kids…they gave it a double thumbs up and asked for seconds. If you like coconut pecan frosting, you are sure to love this cake. Coleen got this recipe from a lady my father in law used to work with named Julia. Thanks for the excellent recipe Coleen and Julia.
Oatmeal Cake with Coconut Pecan Frosting:
Recipe and photos by For the Love of Cooking
Original recipe from Coleen Nelson and Julia
- 1/2 cup quick cooking oatmeal
- 3/4 cups boiling water
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2/3 cups flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 egg
- 1/4 cup of shortening
Mix the oatmeal with the boiling water, stir and cover. Mix the remaining ingredients then stir in the oatmeal mixture. Grease and flour a 8×8 inch pan. Pour batter into pan and bake at 350 for 23-25 minutes.
Coconut Pecan Frosting:
- 3 tbsp melted butter
- 1/3 cup brown sugar
- 1/2 cup sweetened shredded coconut
- 1/2 cup chopped nuts
- 2 tbsp milk
- 1/2 tsp vanilla
Broil until coconut is just brown. Watch very closely – it doesn’t take long. Cool, slice and serve. Enjoy.
Click here for a printable version of this recipe – For the Love of Cooking.net