weekend coconut oatmeal pecan southern cake

weekend coconut oatmeal pecan southern cake

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The world of cyberspace is filled with great amazing home cooks worldwide! There’s no shortage out there for any type of dish regardless of ethnicity. That’s the origination of this great oatmeal cake recipe! As you well know, food and cooking are certainly one of the most popular things posted on Facebook and other social media platforms. At least from my vantage point, it’s food food food. And, I’ve got some truly talented and amazing foodie peeps that make my mouth water every day looking at their luscious creations.

Where I Got this Oatmeal Cake Recipe

That’s how I got this oatmeal cake recipe. From one of my favorite peeps. Mary had posted this recipe in The Boho Tribe, a private group on Facebook made up of our foodie family. In this quiet and special space, we support each other, we applaud each other, we share each other and we all learn from each other. Sounds like you might wanna drink the kool aid, right? No kidding, it’s made up of a cross section of folks, women and some men, from around the globe. Every week we offer a sharing post. And, on this particular week, Mary, whose blog is All Things Cooking with Mary and Friends, shared this cake that I just fell in love with. And, I had to make!

Now, I didn’t tweak it very much from her original recipe. I did reduce the amount of brown sugar because we’re not fans of really sweet cakes, just enough to give us that hint of sweetness. And, I toasted the coconut to bring out some flavors plus add some subtle crunch. Otherwise, this recipe is Miss Mary’s, and I must say it was devoured by us and there was enough to share with my neighbors who had it with their morning coffee.

weekend coconut oatmeal pecan southern cake

weekend oatmeal pecan southern cake

Ingredients

  • Preheat oven to 350
  • FOR THE CAKE:
  • 1 cup rolled oats
  • ¾ cup boiling water
  • ½ cup milk
  • ½ tsp. salt
  • 8 Tbl. butter, room temperature, unsalted
  • ¾ cup packed light brown sugar
  • 2 tsp. vanilla extract
  • 2 large eggs
  • ½ cup shredded sweetened coconut
  • 1 ¼ cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 1 ½ tsp. baking powder
  • FOR THE TOPPING:
  • 6 Tbl. butter, room temperature, unsalted
  • ¾ cup packed light brown sugar
  • 3 Tbl. milk
  • 2 cups shredded sweetened coconut, somewhat toasted
  • 1 cup pecans or walnuts, chopped

Instructions

  • Combine oats, boiling water, and milk; let sit 20 minutes. Adjust oven rack to upper and lower middle position and preheat to 350 degrees. Grease,or spray with baking spray, a 9 x 9 -inch pan.
  • Add salt, butter, sugar, and vanilla to oat mixture and stir to combine. Stir in eggs and coconut. Add flour, baking soda, and cinnamon to bowl, then stir until completely combined. Pour into prepared pan and bake on middle rack until just set, about 30-40 minutes, or until a toothpick inserted in the middle comes out clean.
  • While cake is baking, mix topping in same unwashed bowl: toss butter, brown sugar, milk, coconut, and nuts to form moist crumbs.
  • As soon as cake is baked, remove from oven and spread topping over the top. Return pan to oven and increase heat to broil. Briefly heat until topping melts and coconut is lightly toasted, about 1 minute. Transfer pan to wire rack to cool.

Notes

To toast the coconut, put it on a parchment paper covered cookie sheet Put it in the 350 oven for a few minutes. Just watch it until some of the flakes start turning a golden brown.

Remove and let it cool.

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weekend coconut oatmeal pecan southern cake

14 Comments

  1. This looks so good!! Love that you featured one of Mary’s recipes. She is awesome! And so are you!! 🙂

    • It’s so great to try our foodie friends’ recipes…and, this one from Mary, who, btw, IS AWESOME, made me salivate when I saw her photos! xox

  2. Looks and sounds delicious – I too prefer things not too sweet.

  3. P.S. I have a similar recipe from a family friend who adds freshly squeezed OJ to the cake batter and topping (Orange Oatmeal Coconut Cake) for a breakfast version. Frankly, I’d eat either anytime! xo

  4. Ally, your photos are so “comforting” — home-y, dig-in, sit a spell — and why not have a great slice of cake while you’re here? Mary’s recipe sounds wonderful, and your “tweaks” took it over the top. Love this and love you.

    • Isn’t it just so fun to share each others’ recipes, tweak them to your liking then feel like you’re right there together! When I photograph I try to make it like I’m serving it precisely like I would and am!! Want YOU here!! xoxo Love you more!

  5. Christine @ Christine's Pantry

    Awesome!

  6. Thank you so much! You are the BEST!!!

  7. You are the BEST! Thank you so much!

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