Recipe finder
Prairie State Oatmeal Cake
- Makes: 16 servings
- Prep 45 mins
- Bake 30 mins
This moist, coconut-and-walnut-topped oatmeal cake is the highlight of any dessert buffet.
Ingredients
-
1
cup
quick-cooking rolled oats
-
1 1/2
cups
boiling water
-
1 1/2
cups
all-purpose flour
-
1 1/2
teaspoons
ground cinnamon
-
1
teaspoon
baking soda
-
1/2
cup
shortening
-
1
cup
granulated sugar
-
1
cup
packed brown sugar
-
2
eggs
-
6
tablespoons
butter
-
1
cup
coconut
-
2/3
cup
packed brown sugar
-
2
tablespoons
milk
-
3/4-1
cup
chopped walnuts
-
1/2
teaspoon
salt
Directions
- Grease a 13x9x2-inch baking pan. Set aside.
- In small bowl, combine oats and boiling water; let stand 20 minutes. In medium bowl, combine flour, cinnamon, baking soda, and salt.
- In large bowl, beat granulated sugar, the 1 cup brown sugar, and the shortening on medium speed of electric mixer until combined. Beat in eggs. Beat in oatmeal mixture.
- Gradually add flour mixture, beating until combined (if necessary, stir in last portion by hand). Turn the batter into prepared pan.
- Bake in a 350 degree F oven for 30 to 40 minutes or until wooden pick inserted in center comes out clean. Place pan on wire rack.
- In saucepan, combine butter, coconut, the 2/3 cup brown sugar, and the milk Cook and stir until boiling. Stir in walnuts. Spoon over hot cake. Cool. Makes 16 servings.
