Oatmeal Cookie Cake with Quick Coconut Frosting

Hello, Sunday!

One bite of this easy, delicious, moist cake reminds me of having a freshly baked oatmeal cookie every time! Oatmeal is used for the cake which adds a nutty flavor, chewy texture, and a tender crumb along with a sprinkle of raisins and coconut. The coconut frosting is easy, as well!  Just before the cake is finished a mixture of sweet coconut, brown sugar, butter, and nuts are spread on top of the cake and broiled until it’s sticky, crunchy, and golden making this a unique and delicious snacking cake.

Let’s bake!

For the Cake:

1 cup oats

3/4 cup boiling water

1/2 cup milk

1/2 teaspoon salt

1 stick butter, softened

1 3/4 cups brown sugar

2 teaspoons vanilla

2 eggs, large

1/2 cup shredded sweetened coconut

1 1/4 cups flour

1 teaspoon baking soda

1 teaspoon cinnamon

1/8 teaspoon nutmeg

1/2 cup raisins (plumped in water, drained)

 

For the Frosting:

4 tablespoons butter

1/2 cup brown sugar

2 tablespoons milk

1 1/2 cups shredded sweetened coconut

1/2 cup walnuts, chopped

 

Getting Ready!

Heat oven 350 degrees, adjust oven rack to upper and lower middle position. Grease 8 x 8-inch pan with shortening or cooking spray.

To Make the Cake:

In a separate bowl,  add raisins and cover with water. Microwave for 1 minute and set aside for later. Drain raisins before mixing into batter.

Combine oats, boiling water, and milk in a bowl. Let sit 20 minutes.

In a stand-up mixer, add butter and blend until smooth. Add sugar and vanilla. Pour in oatmeal mixture and beat in eggs.  In a small bowl, combine flour, salt, baking soda, cinnamon, nutmeg, coconut, and oatmeal mixture. Mix until completely combined. Finally, stir in drained raisins. Spread batter evenly in pan.

Bake 40-50 minutes or until a toothpick inserted in center comes out clean.

To Make the Topping:

While the cake is baking, using your stand-up mixer, toss the butter, brown sugar, milk, coconut, and nuts to form moist crumbs.

As soon as cake is baked, remove from oven and spread topping over the top. Return pan to oven and increase heat to broil. Briefly, heat until topping melts and coconut is toasted, about 1 minute. Cool on wire rack.

Inspired by: Serious Eats

Enjoy every bite!

Thanks for stopping by!

Eileen

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