Versatile oats are known as a nourishing breakfast, but they also star in some deliciously decadent baked goods!
Home cook JoLayne Cooper’s recipe for Oatmeal Cake came from her mother and is a longtime family favorite.
Sweet, nutty and moist, this recipe is chock full of flavor and texture. Delish with or without the coconut topping, the whole family will love this cake!
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Enjoy and remember, use “just a pinch.”
1 1/4 c boiling water
1 cold-fashioned oats, uncooked
1/2 c butter
1 c sugar
1 c brown sugar, firmly packed
1 tsp vanilla
1 1/2 c all-purpose flour
1 tsp baking soda
3/4 tsp cinnamon
1/2 tsp salt
1/4 tsp nutmeg
1/2 c butter
2 c coconut
1 c nuts (finely chopped)
1 1/2 c brown sugar, firmly packed
8-10 tbsp evaporated milk
Preheat oven at 350 degrees F. Pour boiling water over oatmeal and set aside for 20 minutes.
Cream butter and sugars, add eggs. Beat well.
Add vanilla and oatmeal mixture to butter/sugar mixture. Add flour, baking soda, salt, cinnamon, and nutmeg. Mix well. Put in greased 9×13 inch pan. Bake for 30 minutes.
For topping: Melt butter and add coconut, nuts, brown sugar, and milk. Mix well. Frost cake when you take it out of the oven, and broil until the topping browns. (Watch carefully so it doesn’t burn.)
“This is one of my favorite cakes from when I was little … I always asked for it for my birthday!”
JoLayne Cooper, Americus, Ga. (pop. 17,041)