Oatmeal Cake with Coconut Pecan Frosting

Indulge in a classic cake that brings warmth, nostalgia, and irresistible flavor to your dessert table. This Oatmeal Cake with Coconut Pecan Frosting is a timeless treasure that transforms simple ingredients into a spectacular treat.

Imagine a moist, tender cake infused with hearty oats and warm cinnamon, topped with a decadent frosting brimming with toasted coconut and crunchy pecans. Every bite tells a story of comfort and culinary tradition.

Whether you're searching for a perfect dessert for family gatherings or a sweet weekend indulgence, this Oatmeal Cake promises to become an instant favorite.

Oatmeal Cake: A Nostalgic Baking Masterpiece

This isn't just another cake it's a culinary journey that connects generations through its rich, comforting flavors. The unique soaking method for oats creates an incredibly moist and tender crumb that sets this cake apart from ordinary desserts.

Prepare to fall in love with a recipe that transforms humble ingredients into an extraordinary treat.

Serving Suggestions:

Your Oatmeal Cake with Coconut Pecan Frosting is perfect when paired with:

• Vanilla bean ice cream
• Hot coffee or tea
• Whipped cream
• Caramel drizzle
• Fresh berries on the side

Pro Tips for the Perfect Oatmeal Cake:

Oat Preparation: Soak oats in boiling water precisely as directed. This crucial step ensures maximum moisture and tenderness.

Mixing Mastery: Cream butter and sugars thoroughly until light and fluffy. This incorporates air and creates a softer texture.

Frosting Finesse: Spread frosting while the cake is still warm to help it set perfectly and create a beautiful, glossy finish.

Pecan Perfection: Lightly toast pecans before chopping to enhance their nutty flavor and add depth to the frosting.

Make-Ahead Magic: This cake tastes even better the next day, allowing flavors to develop and meld.

Oatmeal Cake with Coconut Pecan Frosting Recipe Details:

• Preparation time: 20 minutes
• Baking time: 35-40 minutes
• Servings: 12-16
• Equipment: 9x13 inch baking pan, mixing bowls, electric mixer

Ingredients:

For the Cake Base:

• 1 ¼ cups boiling water
• 1 cup old-fashioned oats
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon

For the Coconut Pecan Frosting:

• ½ cup unsalted butter
• 1 cup packed brown sugar
• ¼ cup milk
• 1 cup shredded coconut
• 1 cup chopped pecans
• 1 teaspoon vanilla extract

Directions:

1. Preheat your oven to 350°F (177°C). Carefully grease and flour a 9x13 inch baking pan, ensuring complete coverage to prevent sticking.
2. In a medium bowl, pour boiling water over oats. Let the mixture stand for exactly 20 minutes, allowing oats to soften and absorb the water completely.
3. In a large mixing bowl, cream together butter, granulated sugar, and brown sugar. Beat until the mixture becomes light, fluffy, and pale in color.
4. Add eggs one at a time to the butter-sugar mixture, beating well after each addition. This ensures a smooth, well-incorporated batter.
5. In a separate bowl, whisk together flour, baking soda, salt, and cinnamon. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
6. Fold in the soaked oats, stirring gently to distribute evenly throughout the batter. Be careful not to overmix.
7. Transfer the batter to the prepared baking pan, spreading it evenly with a spatula. Smooth the top to ensure even baking.
8. Bake for 35-40 minutes. To check doneness, insert a toothpick into the center of the cake. It should come out clean or with just a few moist crumbs.
9. While the cake bakes, prepare the frosting. In a saucepan, melt butter over medium heat. Add brown sugar and milk, bringing the mixture to a gentle boil.
10. Remove from heat and stir in shredded coconut, chopped pecans, and vanilla extract. Mix until well combined.
11. As soon as the cake comes out of the oven, pour the warm frosting over the hot cake. Spread evenly to cover the entire surface.

Ready to Enjoy!

Let the cake cool completely to allow the frosting to set. This Oatmeal Cake is delicious served at room temperature or slightly warm.

Storage Solutions:

• Store in an airtight container at room temperature
• Best consumed within 3-4 days
• Cover tightly to prevent drying out
• Can be stored in the refrigerator for extended freshness
• Bring to room temperature before serving if refrigerated

From its humble oat-soaked beginnings to its luxurious coconut-pecan topping, this Oatmeal Cake is more than just a dessert it's a slice of pure, comforting happiness that will have everyone asking for seconds!

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