Oatmeal Cake-great for Easter brunch
Author: 
Recipe type: bunch or dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 20
 
A delicious moist cake great for brunch or a light dessert. Easy to make and can be frozen for later use. Best served warm out of the oven so if you freeze it, defrost and warm for a bit in a 250 degree oven.
Ingredients
  • 1 cup oats
  • 1 ¼ boiling water
  • ½ coconut oil
  • ¾ cup white sugar
  • ¾ cup brown sugar
  • 2 eggs
  • 1⅓ cup flour (I used whole wheat and white combined)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons cinnamon
  • 6 Tablespoons melted butter
  • ¾ cup brown sugar
  • 1 cup coconut
  • 1 cup chopped walnuts
  • 1 teaspoon vanilla
  • ⅓ cup sweetened condensed milk
Instructions
  1. Combine oats and boiling water and let sit for 20 minutes.
  2. Cream coconut oil (slightly softened) and ¾ cup brown and ¾ cup white sugar.
  3. Add eggs and mix until combined.
  4. Add oatmeal mixture and mix until combined.
  5. Add flour, salt, soda and cinnamon and mix until smooth batter is formed.
  6. Pour into a greased 9x13 pan and bake in a preheated 350 degree oven for 35 minutes.
  7. While cake is baking, make topping by mixing melted butter, coconut, nuts, vanilla and sweetened condensed milk and stir until combined.
  8. When cake is done, remove from oven and spread topping evenly on cake.
  9. Place cake under broiler and watch carefully. Remove when topping is bubbly, about 3 minutes. Serve warm.
Recipe by Growing Weisser at https://www.growingweisser.com/oatmeal-cake-great-for-easter-brunch