Oatmeal Coconut Cake (Print Version)
# Ingredients:
→ Cake Mix
01 -
1/2 cup room-temperature unsalted butter
02 -
1 & 1/3 cups all-purpose flour, level it off after spooning
03 -
1/2 teaspoon coarse salt
04 -
1 cup old-school rolled oats
05 -
1 cup white sugar
06 -
1 teaspoon baking soda
07 -
2 large eggs
08 -
1 teaspoon ground cinnamon
09 -
1 teaspoon vanilla extract
10 -
1 & 1/2 cups hot milk, whole if possible
11 -
1 cup packed brown sugar
→ Topping
12 -
1/4 cup optional granulated sugar for caramelizing
13 -
1/2 cup finely chopped pecans
14 -
1 tablespoon whole milk
15 -
1/2 cup unsalted butter
16 -
1 cup shredded coconut, unsweetened
17 -
1 cup brown sugar, packed tightly
# Instructions:
01 -
Turn your oven on to 350°F. Spray the inside of a 9x13-inch pan with nonstick spray to prevent sticking.
02 -
In a medium-sized bowl, soak the rolled oats in hot milk. Let it sit while prepping the other components.
03 -
Combine the flour, baking soda, cinnamon, and salt in a separate medium bowl. Mix well.
04 -
Use a hand or stand mixer to blend butter, granulated sugar, and brown sugar in a large bowl. Then mix in the eggs and vanilla.
05 -
First, stir part of the dry mix into the butter mixture. Then add the soaked oats (liquid included), and finish with the rest of the dry ingredients, mixing along the way.
06 -
Spread the batter evenly into your greased pan. Bake it for 35-40 minutes until firm and set.
07 -
Heat butter, brown sugar, and milk in a saucepan, stirring constantly until the sugar melts into the butter. Remove from heat, then stir in the coconut and pecans until everything's combined.
08 -
Smooth the topping layer over the baked cake so it’s even.
09 -
If you like, sprinkle extra granulated sugar on the topping and caramelize it using a broiler for 1-2 minutes or a kitchen torch.
10 -
Allow the finished cake to cool for about 10 minutes before cutting into slices to serve.
# Notes:
01 -
You can swap pecans for walnuts, skip the coconut, or throw in 1/4 cup of raisins if you'd like.