Today, I wanted to share one of my all-time favorite cake recipes — my grandmother’s Oatmeal Cake. It even includes a homemade coconut frosting recipe! This cake is made from scratch and baked with love. Many of the recipes on IAK are either quick dinner ideas or easy desserts but sometimes I like to put in a little extra effort. This cake recipe and homemade frosting recipe are so worth the effort.
My grandmother, or Mammy as we call her, was quite the baker! She was quite famous (in our family) for her fudge, no-bake cookies, brownies and this cake.
Sadly, at 94 years old, Mammy is no longer baking. It’s up to the rest of us to pick up where she left off. I’ve made several of these cakes and cannot, for the life of me, make it as good as she can. My mother, however, has it mastered! Hers tastes just as good as Mammy’s.
Every year I request this Oatmeal Cake for my birthday. I just love it! The cake part is hearty from the oatmeal and slightly cinnamon-y. And, the frosting…well, that part is just pure bliss! It’s a cooked frosting, full of nuts and coconut.
This is one of those things that you can tell is homemade, just by looking at it. No way can you get this kind of goodness out of a box. You can tell it’s made with love. I love everything about this cake.
Mammy’s Oatmeal Cake
Compliments of It’s a Keeper
1 cup oatmeal
1 1/2 cups boiling water
1 cup brown sugar
1 cup granulated sugar
1/2 cup vegetable oil
1 1/2 cups flour
1 tsp cinnamon
1 tsp baking powder
1/2 tsp salt
1/2 cup margarine
1 cup brown sugar
1 cup shredded coconut
1/2 cup evaporated milk
1/2 cup walnuts, chopped
1 tsp vanilla
Preheat oven to 350 degrees. Add oats to a large bowl, pour water over oats and let sit until cooled. In a separate bowl, cream brown and white sugar with eggs and oil. Sift together remaining ingredients and add to sugar mixture. Fold in oatmeal mixture. Pour batter into greased 13×9 baking dish. Bake for 35-40 minutes or until cake tester inserted into the center comes out clean.
When there is 10 minutes remaining, begin making frosting. In a large sauce pan, combine margarine, brown sugar and evaporated milk. Cook over medium heat, stirring constantly, until thickened, about 5-6 minutes. Once thick, remove from heat and add vanilla, coconut and walnuts. Spread frosting over hot cake. Allow to completely before serving.
Never miss a single recipe! Have them delivered right to your inbox. Sign up for FREE email updates.
Get INSTANT ACCESS to my FREE eCookbook: The Best Easy Recipes.
Sign up to receive a FREE eCookbook, available exclusively to subscribers!