Cozy Cinnamon Oatmeal Cake with Toasted Coconut Topping

Looking for a cake that feels like a warm hug on a cool day? This cinnamon oatmeal cake gets all the right notes, with its soft texture, rich spices, and sweet coconut topping.

Perfect for family gatherings or just because, this cake combines simple ingredients into something memorable.

Yield: Serves 16
Prep Time: 30 minutes
Cook Time: 30 minutes
Inactive Time: 30 minutes

Photo byGLP

Ingredients:

For the Cake:

• 1 1/2 cups old-fashioned rolled oats
• 1 1/4 cups boiling water
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1/4 teaspoon ground nutmeg
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1 teaspoon vanilla extract

For the Topping:

• 6 tablespoons unsalted butter, melted
• 2/3 cup packed light brown sugar
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1 1/2 cups sweetened shredded coconut
• 1/2 cup chopped pecans or walnuts (optional)

Directions:

1. Prepare the Cake:
   Preheat the oven to 350°F and lightly coat a 9x13-inch cake pan with cooking spray. Set the pan aside.
2. Soak the Oats:
   Combine the oats with boiling water in a small bowl and let them sit for 15 minutes to absorb the water and soften.
3. Mix the Dry Ingredients:
   In another bowl, blend the flour, cinnamon, baking soda, salt, and nutmeg.
4. Cream the Butter and Sugars:
   In a large bowl, beat the granulated sugar, brown sugar, and softened butter together until the mixture turns light and fluffy, about 4 to 5 minutes. Scrape down the sides as needed.
5. Incorporate the Eggs and Vanilla:
   Add the eggs one by one, beating well after each addition. Stir in the vanilla extract.
6. Finish the Batter:
   Slowly blend the dry ingredients into the wet mixture until everything is well combined. Add the softened oat mixture and mix until the batter is smooth.
7. Bake the Cake:
   Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
8. Prepare the Topping:
   While the cake bakes, stir together the melted butter, brown sugar, milk, and vanilla in a small bowl. Mix in the shredded coconut and nuts if using.
9. Top the Cake:
   When the cake is done, take it out of the oven and switch the oven to broil. Spread the coconut mixture over the warm cake and broil for 1 to 2 minutes, until the coconut starts to turn golden. Keep a close eye on it to avoid over-browning.
10. Cool and Serve:
    Let the cake cool for at least 30 minutes before slicing and enjoying.

Substitutions:

• Nuts: If you have a nut allergy or simply prefer not to use them, leave the nuts out of the topping without compromising the deliciousness.
• Dairy-Free: Substitute the butter with your favorite dairy-free alternative and use plant-based milk for the topping.

Storage Tips:

Store any leftovers in an airtight container at room temperature for up to 2 days. If you prefer to refrigerate it, the cake will stay fresh for about 5 days. You can also freeze individual slices by wrapping them in plastic wrap and storing in a freezer-safe bag for up to 3 months. Just thaw and enjoy whenever the craving strikes!

This cozy oatmeal cake, with its mix of spices and that irresistible coconut topping, will become a favorite in no time!

https://12tomatoes.com/oatmeal-cake/