Oatmeal Cake with Coconut Pecan Frosting
This oatmeal cake with coconut pecan frosting is a delightful dessert that's both comforting and delicious. Moist, fluffy, and topped with a rich, creamy frosting, this cake is perfect for any occasion. It’s easy to make and will surely impress your family and friends!
Ingredients
- For the Cake:
- 1 cup rolled oats
- 1 ½ cups boiling water
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup brown sugar light or dark
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- For the Frosting:
- 1 cup unsweetened shredded coconut
- 1 cup chopped pecans
- ½ cup unsalted butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk to adjust consistency
Instructions
- Preheat the oven to 350°F (175°C). In a small bowl, combine the rolled oats with boiling water and let it sit for at least 20 minutes.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Mix in the eggs one at a time, then add the vanilla extract and prepared oats.
- In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Gradually add this dry mixture to the wet mixture until just combined.
- Pour the batter into a greased 9x13 inch baking pan. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- While the cake cools, prepare the frosting by beating together the softened butter, powdered sugar, and vanilla. Adjust consistency with milk if necessary, then fold in the shredded coconut and chopped pecans.
- Once the cake is fully cooled, spread the frosting evenly on top. Slice, serve, and enjoy!
Notes
This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week. It can also be frozen for future enjoyment.
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