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Oatmeal-Coconut Coffee Cake

Oatmeal-Coconut Coffee Cake

Oxmoor House JANUARY 1984

  • Yield: 15 to 18 servings

Ingredients

  • 1 1/2 cups boiling water
  • 1 cup regular oats, uncooked
  • 1/4 cup butter or margarine, softened
  • 1 cup firmly packed brown sugar
  • 1 cup sugar
  • 2 eggs, lightly beaten
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 cup flaked coconut
  • 1/2 cup chopped pecans
  • 1/2 cup butter or margarine, melted
  • 1/2 cup firmly packed brown sugar
  • 1/4 cup milk
  • 1/4 teaspoon vanilla extract

Preparation

Pour boiling water over oats; let stand 20 minutes.

Cream 1/4 cup butter; gradually add 1 cup brown sugar and 1 cup sugar, beating well. Stir in oats mixture. Add next 6 ingredients, and mix well. Spoon mixture into a greased 13- x 9- x 2-inch baking pan. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean.

Combine coconut and pecans; sprinkle mixture over cake. Combine remaining ingredients, and pour over cake. Return cake to oven, and broil 2 minutes or until golden brown. Cut into squares to serve.

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Oatmeal-Coconut Coffee Cake recipe

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