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Coconut-Topped Oatmeal Cake
Coconut-Topped Oatmeal Cake
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Delicious oatmeal cake with a caramelized coconut topping.
Ingredients:
  • 1.5 cups boiling water
  • 1 cup rolled oats
  • 1 cup packed brown sugar
  • 0.5 cup unsalted butter, softened
  • 1 teaspoon ground nutmeg
  • 1 cup flaked coconut
  • 0.25 cup packed brown sugar
  • 6 tablespoons unsalted butter, melted
  • 0.25 teaspoon vanilla extract
  • 0.25 cup cream
Instructions:
  • Preheat the oven to a toasty 350 degrees F (175 degrees C) and generously grease a 9x13-inch pan.
  • Pour steaming hot water over the oats in a small bowl. Stir thoroughly and let it rest to cool down.
  • In a large bowl, cream together brown sugar, white sugar, butter, and eggs until creamy. Mix in flour, baking soda, cinnamon, nutmeg, and salt. Stir in cooled oatmeal until well combined. Transfer batter to the prepared pan.
  • Bake in the oven already heated to perfection until a toothpick poked in the middle emerges clean, approximately 35 minutes.
  • While the cake bakes, prepare the topping by mixing coconut, white sugar, and brown sugar in a bowl. Stir in melted butter, cream, and vanilla until thoroughly combined.
  • After removing the cake from the oven, preheat the broiler.
  • Spoon dollops of topping mixture onto the cake, then gently spread it out evenly to cover the surface.
  • Broil until the topping is bubbly and lightly browned, around 2 to 5 minutes.

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