I saw this recipe on For the Love of Cooking and knew right away I had to try it. Let me tell you, this lovely little cake is so moist and tender, and the textures from the frosting pair so nicely with it. I love this delicious little cake.
Oatmeal Cake with Coconut Pecan Frosting
½ cup quick cooking oatmeal
¾ cup boiling water½ cup sugar
½ cup brown sugar
2/3 cup flour
½ tsp salt
½ tsp baking soda
1 egg
¼ cup shortening
*Coconut pecan frosting
Preheat the oven to 350 and prepare a 9x9 inch pan with nonstick cooking spray.
Pour boiling water over oatmeal, stir, and cover; set aside. Combine the dry ingredients, then add the egg, shortening and saturated oatmeal; mix well. Pour batter into the prepared pan and bake for 23-25 minutes. (Note—I used an 8x8 pan at high altitude and ended up baking my cake for closer to 30-35 minutes.)
*Coconut Pecan Frosting
3 tablespoons melted butter
1/3 cup brown sugar
½ cup sweetened, shredded coconut
½ cup chopped pecans
2 tablespoons milk
½ teaspoon vanilla
Combine all ingredients and mix thoroughly. Spread frosting over hot cake. Turn the broiler on and move an oven rack to the top position in the oven. Return frosted cake to the oven and broil just until the coconut is brown. Cool cake completely before slicing.
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