This recipe that I have for you today for my Best Oatmeal Sheet Cake has it all for best taste, minimum of ingredients, moistness and ease of preparation. Imagine the hearty goodness of oatmeal and brown sugar that is topped with a thick cooked coconut icing and a hint of cinnamon. If what I described doesn’t have your mouth watering yet, then I promise you it will once you make this delicious, simple cake.
In case you’re shaking your head about how this cake recipe can be classified as an easy cake to make when cooking icing is involved, I will clear it up for you. My Best Oatmeal Sheet Cake does not require any creaming of butter or margarine with the sugar. My recipe uses oil and your choice of stirring it into your batter with a large spoon or fork. The icing that is made with it is basically the hardest part only because you need to dirty a saucepan and stir a few ingredients until slightly thickened.
Of course, you can eliminate my cooked icing and enjoy this snack cake plain cut into squares. Seriously, it is also delectable by itself without adding that rich coconut icing. However, my family loves that awesome pairing as an extra special treat.
In regard to the cooked icing, you will be using the entire egg and not just the yolk, which blends well with the grated coconut flakes that you later incorporate. This may surprise you, but will save you from the trouble of having one egg white to store.
I love oatmeal for all its nutritional value and soluble fiber from using it as a cooked cereal for breakfast, especially my chocolate-peanut butter oatmeal to breads, cookies, cupcakes and scones. I hope that you’ll try this recipe for my best oatmeal sheet cake as well as some of my many other oatmeal recipes.
Best Oatmeal Sheet Cake Recipe With Cooked Coconut Icing
- Cake Batter:
- 1-½ cups boiling water
- 1 cup quick oats
- ½ cup canola oil
- 2 cups brown sugar light or dark, firmly packed
- 2 large eggs
- 1-½ cups flour
- 1 teaspoon baking soda leveled
- 1 teaspoon salt
- Cooked Coconut Icing:
- 1 large egg
- 1/2 cups milk + 1 tablespoon
- 1 teaspoon of cornstarch
- 1/4 cup butter or margarine not spread
- 3/4 cup grated coconut flakes
- 1 teaspoon vanilla
- 1/2 cups sugar
- sprinkle of cinnamon
To Prepare Cake:
Pour boiling water over the quick oats in a large mixing bowl. Stir and let these ingredients cool.
Stir in oil, sugars and eggs with your large spoon or fork and mix through to blend.
Sift flour with the baking soda and salt and mix in with the other ingredients next.
Pour mixture into a well-greased baking pan about 13 x 9-inch.
Bake in a 350-degree oven for about 30-40 minutes, depending on how your oven is regulated.
Test with a cake tester, toothpick or slender knife to see if it is done.
To Prepare Cooked Coconut Icing:
Place a slightly beaten egg in a saucepan.
Then add milk and the cornstarch and stir well till smooth before adding them to the saucepan with sugar and the butter.
Cook over medium heat, stirring constantly, until this mixture thickens slightly.
Remove from the heat and stir in grated coconut flakes and vanilla.
Spread on the cake while it is still warm, but cooled slightly (not directly taken from the oven).
Lightly sprinkle the iced cake with cinnamon to finish it.