Get ready to experience a mouthwatering journey with this irresistible Coconut Topped Oatmeal Cake that combines the hearty goodness of oats with the tropical sweetness of coconut. Imagine a dessert so moist, so rich, and so incredibly satisfying that it transforms an ordinary day into a culinary celebration. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver a slice of pure comfort that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup rolled oats
- 1 cup boiling water
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup shredded coconut
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x9 inch baking pan with butter or cooking spray, ensuring complete coverage.
- In a medium mixing bowl, combine rolled oats and boiling water. Let the mixture sit for 10 minutes, allowing oats to soften and absorb the water.
- In a large mixing bowl, whisk together brown sugar, granulated sugar, and vegetable oil until well combined and slightly smooth.
- Add eggs to the sugar mixture, one at a time, beating thoroughly after each addition to create a uniform batter.
- Incorporate the softened oat mixture into the sugar and egg mixture, stirring until completely integrated.
- In a separate bowl, sift together all-purpose flour, baking powder, baking soda, and salt.
- Gradually fold the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix.
- Pour the batter into the prepared baking pan, spreading evenly with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- During the last 5 minutes of baking, sprinkle shredded coconut evenly over the top of the cake.
- Remove from oven and let cool in the pan for 15 minutes before transferring to a wire rack.
- Once completely cooled, slice into 8 equal servings and serve.
Tips
- For extra moisture, ensure your oats are fully softened by letting them sit in boiling water for exactly 10 minutes.
- Use room temperature eggs for better incorporation and a smoother batter.
- Don't overmix the batter - mix just until ingredients are combined to keep the cake tender.
- Check the cake's doneness by inserting a toothpick - it should come out clean with just a few moist crumbs.
- For a golden, crispy coconut topping, consider briefly broiling the cake after adding the coconut in the last few minutes of baking.
- Allow the cake to cool completely before slicing to help it set and maintain its structure.
- Store in an airtight container at room temperature for up to 3 days to maintain maximum freshness.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 5g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 40mg
