A moist and flavorful oatmeal cake topped with a sweet coconut topping, perfect for any occasion.
Combine the oats and boiling water in a bowl, stirring to mix, and let it cool.
Letting the oats soak ensures they absorb the water, making the cake moist.
Cream together the butter, brown sugar, and white sugar in a large bowl until smooth.
Ensure the butter is at room temperature for easier mixing.
Add the eggs to the creamed mixture and beat until fluffy.
Beat the eggs separately before adding for a more uniform texture.
Sift together the flour, baking soda, cinnamon, and salt in a separate bowl.
Sifting helps to aerate the flour, resulting in a lighter cake.
Gradually add the dry ingredients and the cooled oatmeal mixture alternately to the creamed mixture, blending until smooth.
Mix gently to avoid overworking the batter, which can make the cake dense.
Pour the batter into a greased 8-inch pan and bake at 350°F for 40 minutes or until a toothpick inserted in the center comes out clean.
Check the cake a few minutes before the timer ends to prevent overbaking.
Mix the topping ingredients in a bowl until well combined.
Ensure the butter is softened for easier mixing.
Spread the topping evenly over the hot cake.
Use a spatula to spread the topping smoothly and evenly.
Place the cake under the broiler for a few minutes until the topping is bubbly and golden.
Keep a close eye on the cake to prevent the topping from burning.
Allow the cake to cool slightly before serving.
Serve the cake warm for the best flavor and texture.
Continue in our app for the best experience
