Description
A nostalgic dessert that combines rolled oats with coconut pecan frosting, perfect for family gatherings or everyday enjoyment.
Ingredients
Scale
- 1 cup rolled oats
- 1 1/2 cups boiling water
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup shredded coconut
- 1 cup chopped pecans
- 1/2 cup evaporated milk
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Combine the rolled oats with boiling water in a bowl and let sit for 20 minutes.
- Cream together the butter, granulated sugar, and brown sugar until smooth. Add eggs and vanilla, mixing well.
- Stir in the softened oat mixture.
- Whisk together the flour, baking soda, baking powder, salt, and cinnamon; add to wet ingredients and mix until just combined.
- Pour the batter into the prepared baking pan and bake for 30-35 minutes until a toothpick comes out clean.
- Prepare the frosting by boiling coconut, pecans, butter, sugar, and evaporated milk in a saucepan, then simmer for 10 minutes.
- Spread the frosting over the cooled cake and enjoy!
Notes
Be careful not to overmix the batter and ensure the cake cools before frosting.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 25g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
