Oatmeal Snacking Cake

A moist, comforting cake with a sweet coconut topping—perfect for snacking or sharing!

Ingredients

For the Cake:

Ingredient Quantity
Old-fashioned rolled oats 1 ½ cups
Boiling water 1 ¼ cups
All-purpose flour 1 ½ cups
Ground cinnamon 1 ½ teaspoons
Baking soda 1 teaspoon
Fine salt ½ teaspoon
Ground nutmeg ¼ teaspoon
Granulated sugar ¾ cup
Light brown sugar ¾ cup
Unsalted butter (softened) ½ cup
Eggs 3 large
Vanilla extract 1 teaspoon

For the Topping:

Ingredient Quantity
Unsalted butter (melted) 6 tablespoons
Light brown sugar ⅔ cup
Milk ¼ cup
Vanilla extract 1 teaspoon
Sweetened shredded coconut 1 ½ cups
Chopped nuts (optional) ½ cup

Instructions

Prepare the Oatmeal:

In a heatproof bowl, combine oats with boiling water.

Let sit for 20 minutes to soften and absorb water.

Preheat the Oven:

Preheat to 350°F (175°C).

Grease and flour a 9×13-inch baking pan.

Mix the Dry Ingredients:

 

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A moist, comforting cake with a sweet coconut topping—perfect for snacking or sharing!

Ingredients

For the Cake:

Ingredient Quantity
Old-fashioned rolled oats 1 ½ cups
Boiling water 1 ¼ cups
All-purpose flour 1 ½ cups
Ground cinnamon 1 ½ teaspoons
Baking soda 1 teaspoon
Fine salt ½ teaspoon
Ground nutmeg ¼ teaspoon
Granulated sugar ¾ cup
Light brown sugar ¾ cup
Unsalted butter (softened) ½ cup
Eggs 3 large
Vanilla extract 1 teaspoon

For the Topping:

Ingredient Quantity
Unsalted butter (melted) 6 tablespoons
Light brown sugar ⅔ cup
Milk ¼ cup
Vanilla extract 1 teaspoon
Sweetened shredded coconut 1 ½ cups
Chopped nuts (optional) ½ cup

Instructions

Prepare the Oatmeal:

In a heatproof bowl, combine oats with boiling water.

Let sit for 20 minutes to soften and absorb water.

Preheat the Oven:

Preheat to 350°F (175°C).

Grease and flour a 9×13-inch baking pan.

Mix the Dry Ingredients:

 

SEE NEXT PAGE

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