Table of Contents
Mix the oatmeal with the boiling water, stir and cover. Mix the remaining ingredients then stir in the oatmeal mixture. Grease and flour a 9×9 pan. Pour batter into pan and bake at 350 for 23-25 minutes. Frosting: Combine all ingredients and mix thoroughly. Carefully spread frosting over the top of the cake. Broil until coconut is just brown.
Grease and flour a 9×9 pan. Pour batter into pan and bake at 350 for 23-25 minutes. Frosting: Combine all ingredients and mix thoroughly. Carefully spread frosting over the top of the cake. Broil until coconut is just brown. Watch very closely – it doesn’t take long. Cool, slice and serve.
This Oatmeal Cake with Broiled Coconut Pecan Topping is one of those cakes that can be served as a coffee cake, for brunch and tea time or as a sweet ending to any meal. The decadent broiled coconut pecan topping is what sets this oatmeal cake apart and takes it over-the-top.
Stir in coconut and nuts. Spoon over warm cake; spread to cover. Broil 4 to 6 inches from heat 1 to 2 minutes or until bubbly and light golden brown. Cool completely, about 1 hour. Make it truly old-fashioned by using old-fashioned oats in place of the quick-cooking – you’ll get a more oaty look and flavor.
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