Coconut Oatmeal Cake
Discover the ultimate comfort dessert with this Coconut Oatmeal Cake, a moist and flavorful treat that combines the nutty goodness of rolled oats with the tropical sweetness of shredded coconut. Perfectly spiced with a hint of cinnamon, this cake is tender and fluffy, thanks to its unique preparation involving softened oats. Its easy-to-follow steps make it an ideal recipe for both novice bakers and seasoned pros. Topped with a sprinkle of extra coconut or a dollop of whipped cream, this cake is as versatile as it is delicious, whether you're serving it as a cozy afternoon snack or an elegant dessert. With just 20 minutes of prep time, you’ll love whipping up this crowd-pleaser that’s brimming with warmth and texture.
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Recipe Information
Ingredients
- 1 cup rolled oats
- 1 cup boiling water
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 0.75 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 3 tablespoons milk
- optional topping: whipped cream or extra shredded coconut
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan or line it with parchment paper for easy removal.
In a small mixing bowl, combine the rolled oats and boiling water. Stir and let it sit for 10 minutes so the oats can absorb the water and soften.
In another medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and salt. Set aside.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Then mix in the vanilla extract.
Stir the softened oat mixture into the wet ingredients until fully combined.
Gradually add the dry ingredients to the wet ingredients in batches, mixing just until combined. Avoid overmixing to keep the cake tender.
Fold in the sweetened shredded coconut gently using a spatula.
Pour the batter into the prepared baking pan and spread it out evenly.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
For an optional topping, serve with a dollop of whipped cream or sprinkle additional shredded coconut on top before serving.
Nutrition Facts
Calories |
461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.4 g | 24% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 343 mg | 15% | |
| Total Carbohydrate | 67.2 g | 24% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 41.0 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 41 mg | 3% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 146 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
