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Amish Oatmeal Cake with Coconut Frosting

This Amish Oatmeal Cake is a moist and delicious dessert topped with a rich coconut frosting, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 pieces
Course: Cake, Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1.5 cups boiling water Essential for infusing oats.
  • 1 cup quick oats Adds nutrition and texture.
  • 0.5 cup softened butter or shortening Adds creamy flavor.
  • 0.75 cup white sugar Balances flavors.
  • 0.75 cup brown sugar Deepens richness.
  • 2 large eggs Adds moisture and binds ingredients.
  • 1 tsp vanilla extract Enhances sweetness.
  • 1.5 cups all-purpose flour Provides structure.
  • 1.5 tsp cinnamon Adds warmth.
  • 1 tsp baking soda Helps the cake rise.
  • 0.5 tsp salt Balances sweetness.
  • 0.5 tsp ground nutmeg Adds subtle warmth.
For the Frosting
  • 6 Tbsp melted butter For a rich frosting.
  • 2/3 cup brown sugar For topping.
  • 1/4 cup heavy cream Essential for creaminess.
  • 1 cup unsweetened coconut flakes Adds chew and tropical taste.
  • 1 cup chopped pecans Provides crunch.
  • 1 tsp vanilla extract Rounds out the flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Pour boiling water over the oats in a bowl and let sit for at least 15 minutes.
  2. In a large bowl, cream together softened butter and both sugars until light and fluffy, about 3 to 5 minutes.
  3. Add eggs and vanilla extract to the mixture, mixing until smooth.
  4. Stir in the soaked oatmeal.
  5. In another bowl, whisk together flour, cinnamon, baking soda, salt, and nutmeg. Gradually mix into wet ingredients until combined.
Baking
  1. Pour batter into a greased 9x13-inch pan. Bake for 30-35 minutes, or until a toothpick comes out with a few crumbs.
  2. While the cake bakes, melt remaining butter in a saucepan. Add brown sugar and heavy cream, whisking until boiling. Remove from heat and mix in coconut, pecans, and vanilla.
  3. Spread frosting over the cake evenly, then broil on low for 2-3 minutes until lightly browned.
Serving
  1. Allow the cake to cool slightly before slicing. Serve warm and store leftovers in an airtight container for up to 4 days.

Notes

For variations, consider using different nuts or mixing in chocolate chips. Ensure ingredients are at room temperature for the best result.