Retro Bakes: Oatmeal Cake with a Coconut Streusel Twist
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!
- Total Time: 1 hour
Ingredients
Scale
Oatmeal Cake
- 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)
Topping
- 6 tablespoons of butter
- 1/2 cup of brown sugar
- 1/4 cup of evaporated milk
- 1 cup of nuts
- 1 cup of coconut
Instructions
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Preheat oven to 350°F (177°C). Grease and flour pan.
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Pour boiling water over oats and let stand 20 minutes.
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Beat together brown sugar, white sugar, shortening, eggs and vanilla.
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Whisk together dry ingredients until well combined.
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Add soaked oats to sugar mixture, then add flour mixture. Stir until well mixed.
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Bake for 35 to 40 minutes or until cake tests done.
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Remove from oven and set oven to broil.
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Melt butter over low heat. Add brown sugar and evaporated milk and stir until it comes to a boil.
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Remove from heat and stir in nuts and coconut.
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Spread topping over cake and broil until bubbly – about one minute. Watch carefully!
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Cool and serve!
Notes
Equipment
- measuring cup
- measuring spoons
- mixer
- mixing bowl(s)
- 9×13 baking pan
- Prep Time: 20
- Cook Time: 40
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