Coconut-Topped Oatmeal Cake

A good, moist, oatmeal cake with a broiled coconut topping.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 296 Calories

Ingredients

• 1 teaspoon baking soda
• 1 cup white sugar
• 1 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 cup flaked coconut
• 1 cup rolled oats
• 2 large eggs
• 6 tablespoons unsalted butter, melted
• 1.5 cups all-purpose flour
• 0.5 teaspoon salt
• 0.5 cup white sugar
• 0.25 cup packed brown sugar
• 0.5 cup unsalted butter, softened
• 0.25 teaspoon vanilla extract
• 1.5 cups boiling water
• 0.25 cup cream

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.

Step 2

Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 35 minutes.

Step 3

Pour boiling water over oats in a small bowl. Mix well, and set aside to cool.

Step 4

Beat brown sugar, white sugar, butter, and eggs in a large bowl until creamy. Mix in flour, baking soda, cinnamon, nutmeg, and salt. Stir in cooled oatmeal until combined. Pour batter into the prepared pan.

Step 5

Remove cake from the oven; turn on the broiler.

Step 6

Drop small spoonfuls of topping mixture over the cake, then carefully spread topping into an even layer to cover the surface.

Step 7

Place under the preheated broiler until topping is bubbly and lightly browned, 2 to 5 minutes.

Step 8

While the cake is baking, make the topping: Combine coconut, white sugar, and brown sugar in a mixing bowl. Add melted butter, heavy cream, and vanilla; stir until well combined.