Coconut Topped Oatmeal Cake
A moist oatmeal cake topped with toasted coconut, featuring warm cinnamon and sweet sugars, perfect for dessert or tea time gatherings, appealing to all ages.
Ingredients
Instructions
- Pour boiling water over oats and set aside to soak.
- Mix flour with baking soda, cinnamon, baking powder, and salt.
- Cream margarine until smooth, then gradually add white and brown sugar, blending until the mixture is mealy.
- Add eggs one at a time, beating until light and fluffy. Stir in soaked oats.
- Add the flour mixture and blend thoroughly.
- Pour the batter into a greased and floured 9 x 13-inch pan.
- Bake at 325° to 350°F for 30 to 40 minutes until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider substituting part of the all-purpose flour with whole wheat flour. If you want to reduce the sugar, you can use applesauce or mashed bananas as a sweetener. Also, make sure to let the oats soak long enough; this enhances the cake's texture. Adding nuts or dried fruits can introduce additional flavors and nutrients, making it a heartier option.
Serving Suggestions
This cake is delicious on its own but can be enhanced with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. It pairs beautifully with K'S Strawberry Meringue Pie for a delightful brunch spread. Serve it alongside a strong cup of coffee or tea to balance the sweetness.
Storage & Reheating
Store any leftover Coconut Topped Oatmeal Cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, simply warm individual slices in the microwave for about 15-20 seconds or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Coconut Topped Oatmeal Cake contains roughly 281 calories, with 2g protein, 55g carbohydrates, and 6g fat. It is a good source of calcium (13% of the Daily Value). Note that it is relatively high in sodium, at 831mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use rolled oats instead of quick cooking oats?
Yes, you can use rolled oats, but the texture of the cake may be slightly denser. To accommodate, you might want to soak the rolled oats longer in boiling water to ensure they soften adequately.
Is it possible to make this cake vegan?
Absolutely! You can substitute the eggs with flaxseed meal mixed with water or unsweetened applesauce. Use a plant-based margarine to replace the dairy margarine, and the cake will be vegan-friendly without compromising the flavor.
What can I add to the topping for more flavor?
Consider adding toasted coconut flakes or chopped nuts to the topping for added texture and flavor. You could also sprinkle a bit of cinnamon on top before baking for an extra aromatic touch, enhancing the overall taste of the cake.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).