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Retro Bakes: Oatmeal Cake with a Coconut Streusel Twist
At a Glance
- Prep
- 20 minutes
- Cook
- 40 minutes
- Yield
- 1 9x13-inch cake, about 12 servings
Categories
- Dessert
Cuisine
- American
Difficulty
- Easy
Dietary
- Vegetarian
Allergens
- Contains or may contain: Milk
- Eggs
- Tree Nuts
- Possible Cereals containing gluten — check ingredient labels
- Possible Eggs — check ingredient labels
- Possible Milk — check ingredient labels
Servings & Nutrition
Original recipe serves 12. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
Experience the comforting flavors of Retro Bakes: Oatmeal Cake with a Coconut Streusel Twist. A vintage delight infused with nostalgia, topped with coconut and pecan crunch!
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Ingredients
- 1 1/2 cups of water
- 1 cup of rolled oats, old fashion
- 1 cup of brown sugar
- 1 cup of granulated sugar
- 1/2 cup of shortening
- 2 egg(s)
- 1 teaspoon of vanilla extract
- 1 1/2 cups of flour
- 1 teaspoon of salt
- 1 teaspoon of cinnamon
- 1 teaspoon of sodium bicarbonate (baking soda)
- 6 tablespoons of butter
- 1/2 cup of brown sugar
- 1/4 cup of evaporated milk
- 1 cup of nuts
- 1 cup of coconut
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Instructions
Preheat oven to 350°F (177°C). Grease and flour pan.
Pour boiling water over oats and let stand 20 minutes.
Beat together brown sugar, white sugar, shortening, eggs and vanilla.
Whisk together dry ingredients until well combined.
Add soaked oats to sugar mixture, then add flour mixture. Stir until well mixed.
Bake for 35 to 40 minutes or until cake tests done.
Remove from oven and set oven to broil.
Melt butter over low heat. Add brown sugar and evaporated milk and stir until it comes to a boil.
Remove from heat and stir in nuts and coconut.
Spread topping over cake and broil until bubbly - about one minute. Watch carefully!
Cool and serve!
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Notes
Equipment
- measuring cup
- measuring spoons
- mixer
- mixing bowl(s)
- 9×13 baking pan
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