Prep 10 mins
Cook 33 mins
There are lot's of versions to this recipe, this is my favorite. A very moist, dense cake that we've taken to picnics and served at dinners as well.
- 1 1⁄2 cups boiling water
- 1 cup oatmeal (I use quick oats)
- 1⁄2 cup shortening or 1⁄2 cup margarine
- 2 eggs, beaten
- 1 1⁄2 cups flour
- 1 teaspoon cinnamon
- 1 teaspoon baking powder (optional)
- 1 cup brown sugar
- 1 cup white sugar
- 1 cup margarine
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1 pinch salt
- 6 tablespoons melted butter
- 2⁄3 cup brown sugar
- 1 cup coconut
- 1 cup chopped nuts
- 1⁄4 cup canned milk (may need 1/4 c more if to dry)
- 1 teaspoon vanilla
- Pour boiling water over oatmeal. Let it cool, and add all other ingredients 1 at a time.
- Bake at 350 for 30 minutes.
- While cake is baking, mix all topping ingredients together, when cake comes out of oven, top w/ the topping mixture and put it under the broiler for 3 minutes---be careful not to burn, watch it!
- Serve warm or cooled.
This is a wonderful recipe! So moist and very flavorful. My Grandmother made this when I was a child and would visit her farm. Now I enjoy making it for my own Grandaughter!
This is gorgeous! Growing up in New England we had this often especially in fall and winter. Sometimes my mother wouldn't ice it and we'd have it for breakfast warmed with some fruit, when she couldn't shove oameal or eggs down our throats! It was often in my lunchbox. We called it worm cake as the coconut once browned looked like worms! Hey I was 8 ok??! BUT an early gourmand, which I now call foodie! Thanks for posting this. When I get back to the states I am going to make it 1st week!
I cut this recipe in half and baked it in a square 9-inch pan. When mixing the batter, I used 1/2 Splenda for half of the white sugar and a brown sugar substitute for 1/2 of the brown sugar. Due to this change the cake was done in less time than specified for in the recipe. I served it at room temperature. It was moist and delicious. No one guessed that it was reduced sugar.