Oatmeal Cake with Chocolate Coconut Pecan Frosting

This little cake is moist and delicious.  A 9″ one layer cake, just enough for a treat for dessert but not a lot to sit around the kitchen and tempt you to overindulge.  I don’t think I’m the only one who worries about this.  Who likes to have to use self control, it’s much easier if it is gone!

Oatmeal Cake:
1/2 cup old fashioned or quick oatmeal
3/4 cup boiling water
1/4 cup butter, softened almost melted
1/2 cup sugar
1/2 cup brown sugar
1/4 cup sour cream
1 egg
1 tsp vanilla
2/3 cup flour
1/2 tsp baking soda
1/4 tsp salt

Pour boiling water over oatmeal in small bowl, stir and cover, set aside.  Preheat oven to 350°.  Spray 9″x9″ pan with non-stick spray.

In large bowl with electric mixer, cream butter, sugar, brown sugar.  Add sour cream, egg, and vanilla, mix well.  Mix in flour, baking soda, and salt.  Stir in oatmeal.  Pour batter into prepared pan and bake for 24-25 minutes.  Cool.

Chocolate Coconut Pecan Frosting:
1/4 cup butter, melted
1/3 cup brown sugar
2 tsp unsweetened cocoa
1/2 cup sweetened shredded coconut
1/2 cup chopped nuts
1/2 tsp vanilla
1 Tbl milk

Combine all ingredients and mix thoroughly.  Carefully spread frosting over cake.  Good served room temperature, also good served warm with a dollop of whipped cream or scoop of vanilla ice cream.

Adapted from

One Year Ago Today:  Favorite Mac & Cheese

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3 thoughts on “Oatmeal Cake with Chocolate Coconut Pecan Frosting”

    1. It’s even better the second day…if it lasts that long! So glad you liked it. Happy Baking!

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