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Recipe compliments of www.ITISAKEEPER.com
Vintage Oatmeal Cake with Coconut Frosting
This vintage Oatmeal Cake is like a hug from your grandma. It has all those warm spices you love and the very best part is this amazing frosting. It is a true labor of love that you can taste in each bite.
Equipment
- 9 x 13-inch baking dish
Ingredients
Cake
- 1 cup Old-fashioned oats
- 1 ½ cups Boiling water
- 1 cup Brown sugar
- 1 cup Granulated sugar
- ½ cup Vegetable oil
- 2 Large eggs
- 1 ½ cups All-purpose flour
- 1 teaspoon Ground cinnamon
- 1 teaspoon Baking powder
- ½ teaspoon Salt
Frosting
- ½ cup Margarine
- 1 cup Brown sugar
- ½ cup Evaporated milk
- 1 teaspoon Vanilla extract
- 1 cup Sweetened shredded coconut
- ½ cup Walnuts, chopped
Instructions
Cake
- Preheat the oven to 350 degrees F.
- Place the oats in a large mixing bowl and pour the boiling water over them. Stir and let stand until cooled to room temperature, about 15 minutes.
- In a large mixing bowl, whisk together the brown sugar, granulated sugar, vegetable oil, and eggs until smooth.
- In a separate bowl, whisk together the flour, cinnamon, baking powder, and salt.
- Gradually stir the dry ingredients into the sugar mixture until combined.
- Fold the cooled oatmeal mixture into the batter until evenly incorporated.
- Pour the batter into a greased 9 x 13-inch baking dish and spread evenly.
- Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean and the cake springs back lightly when touched.
Frosting
- About 10 minutes before the cake is finished baking, combine the margarine, brown sugar, and evaporated milk in a large saucepan.
- Cook over medium heat, stirring constantly, until the mixture thickens, about 5 to 6 minutes.
- Remove from the heat and stir in the vanilla extract, shredded coconut, and walnuts.
- Spread the warm frosting evenly over the hot cake.
- Allow the cake to cool completely before slicing and serving.
Christina's Notes
- Let the oats cool before mixing them into the batter to prevent the eggs from cooking.
- For a larger gathering, this recipe can be doubled and baked in two 9 x 13-inch pans.
- Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freeze individual slices in an airtight container for up to 3 months.