Coconut-Topped Oatmeal Cake
Ingredients
- 1 ½ cups boiling water
- 1 cup rolled oats
- 1 cup packed brown sugar
- 1 cup white sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup flaked coconut
- ½ cup white sugar
- ¼ cup packed brown sugar
- 6 tablespoons unsalted butter, melted
- ¼ teaspoon vanilla extract
- ¼ cup heavy cream
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
- Pour boiling water over oats in a small bowl. Mix well, and set aside to cool.
- Beat brown sugar, white sugar, butter, and eggs in a large bowl until creamy. Mix in flour, baking soda, cinnamon, nutmeg, and salt. Stir in cooled oatmeal until combined. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 35 minutes.
- While the cake is baking, make the topping: Combine coconut, white sugar, and brown sugar in a mixing bowl. Add melted butter, heavy cream, and vanilla; stir until well combined.
- Remove cake from the oven; turn on the broiler.
- Drop small spoonfuls of topping mixture over the cake, then carefully spread topping into an even layer to cover the surface.
- Place under the preheated broiler until topping is bubbly and lightly browned, 2 to 5 minutes.
Source
Original recipe: View Original