For a fine, flavorsome cake try our latest recipe: Coconut Pecan Glazed Oatmeal cake. A distinctive nutmeg and cinnamon batter bakes into a scrumptious oat cake. Glazed with shredded coconut and pecans, every bite bursts with a perfect blend of sugar and spice.
Ingredients:
Cake:
1 1/4 cup water
3/4 cup Coach’s Oats®
1/4 cup butter, chopped
1 egg
3/4 cup brown sugar
1 1/4 cup all-purpose flour
3/4 tsp baking soda
3/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
Glaze:
1/4 cup butter
3/4 cup brown sugar
1/4 cup half and half
1/4 tsp vanilla extract
1 cup of shredded coconut
1/2 cup pecans, chopped
Instructions:
1. Preheat oven to 350 degrees.
2. In large pan bring water to a boil. Reduce heat and add Coach’s Oats® and butter cubes. Cook for 3 minutes, stirring occasionally. Remove from heat and set aside.
3. In large bowl stir together egg and brown sugar.
4. In a separate bowl stir together flour, baking soda, cinnamon, nutmeg and salt.
5. Add oatmeal from pan into egg and brown sugar mixture and combine.
6. Add flour mixture to wet mixture and combine. (The batter will be thick and sticky).
7. Spread batter evenly into prepared baking dish.
8. Bake for 30 to 35 minutes. Test by inserting toothpick and making sure it comes out clean.
9. While cake is baking, start glaze. In a medium pan melt butter.
10. Add brown sugar and half and half. Stir until combined.
11. Remove pan from heat and add vanilla extract, shredded coconut and chopped pecans. Combine mixture.
12. When cake has finished baking, remove baking dish and set on wire rack.
13. Spread glaze mixture evenly over freshly baked cake. (Careful: baking dish will be hot).
14. Transfer rack to top rung in oven (approximately 5 inches from the top).
15. Broil for 3 minutes or until glaze lightly bubbles and browns. (Watch cake carefully during this step).
16. Remove cake from oven and transfer to wire rack. Cool to a warm room temperature before cutting and serving.
Ingredients
Instructions
- 1. Preheat oven to 350 degrees.
- 2. In large pan bring water to a boil. Reduce heat and add Coach's Oats® and butter cubes. Cook for 3 minutes, stirring occasionally. Remove from heat and set aside.
- 3. In large bowl stir together egg and brown sugar.
- 4. In a separate bowl stir together flour, baking soda, cinnamon, nutmeg and salt.
- 5. Add oatmeal from pan into egg and brown sugar mixture and combine.
- 6. Add flour mixture to wet mixture and combine. (The batter will be thick and sticky).
- 7. Spread batter evenly into prepared baking dish.
- 8. Bake for 30 to 35 minutes. Test by inserting toothpick and making sure it comes out clean.
- 9. While cake is baking, start glaze. In a medium pan melt butter.
- 10. Add brown sugar and half and half. Stir until combined.
- 11. Remove pan from heat and add vanilla extract, shredded coconut and chopped pecans. Combine mixture.
- 12. When cake has finished baking, remove baking dish and set on wire rack.
- 13. Spread glaze mixture evenly over freshly baked cake. (Careful: baking dish will be hot).
- 14. Transfer rack to top rung in oven (approximately 5 inches from the top).
- 15. Broil for 3 minutes or until glaze lightly bubbles and browns. (Watch cake carefully during this step).
- 16. Remove cake from oven and transfer to wire rack. Cool to a warm room temperature before cutting and serving.
Just wondering what size baking dish is this for?
Hi Sara, Thanks so much for stopping by. You can use an 8 x 8 pan or even a smaller rectangular cake perhaps an 11 x 7. Thanks for being a fan!