German Oat Cake
German Oat Cake features a rich coconut and pecan topping with a creamy, sweet vanilla flavor, perfect for those who enjoy nutty, caramelized desserts with a smooth texture.
Ingredients
Instructions
- Combine evaporated milk, sugar, egg yolks, butter, and vanilla in a saucepan and bring to a boil, stirring constantly.
- Boil for 3 to 4 minutes.
- Remove from heat and let cool for about 15 minutes.
- Add 1 cup coconut and 1 cup pecans to the mixture.
- Spread the topping on the cake.
Tips & Substitutions
For a richer flavor, substitute half of the butter with cream cheese. If you prefer a nut-free version, you can replace pecans with sunflower seeds. Ensure to stir continuously while boiling to prevent burning. For added texture, consider folding in some rolled oats before adding the coconut and pecans. This cake is versatile and can also be topped with a drizzle of melted chocolate.
Serving Suggestions
Serve the German Oat Cake warm or at room temperature. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a delightful brunch option, consider serving it alongside a cup of coffee or tea. This cake also complements the flavors of Myra'S Lefsa for an eclectic dessert spread.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, place a slice in the microwave for 10-15 seconds or warm it in the oven at 350°F for about 5 minutes, ensuring it stays moist.
Nutrition & Diet Analysis (per serving)
Each serving of German Oat Cake contains roughly 1565 calories, with 28g protein, 67g carbohydrates, and 124g fat. It is an excellent source of iron (58% of the Daily Value), protein (56% of the Daily Value), and vitamin A (45% of the Daily Value), and a good source of potassium. It also contributes 6g of dietary fiber toward your daily target.
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 sweetened coconut instead of unsweetened?
Yes, you can use sweetened coconut if you prefer a sweeter cake. Just be mindful of the sugar content in the recipe, as it might make the cake overly sweet. Adjust the sugar accordingly to your taste.
What can I use instead of evaporated milk?
If you don't have evaporated milk, you can substitute it with a mixture of regular milk and cream. For every cup of evaporated milk needed, combine 2/3 cup of whole milk with 1/3 cup of heavy cream. This will provide a similar richness to the cake.
How do I know when the cake is done?
The cake is ready when the edges start to pull away from the sides of the pan and a toothpick inserted in the center comes out clean. Keep in mind that the texture should be moist but not wet. Allow it to cool completely before cutting for best results.
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).