Best Oatmeal Sheet Cake Recipe With Cooked Coconut Icing
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Imagine an easy sheet cake with the hearty goodness of oatmeal and brown sugar that is topped with a thick cooked coconut icing and a hint of cinnamon.
Course:
Dessert, Snack
Cuisine:
American
Keyword:
best oatmeal sheet cake, cooked coconut icing, how to make oatmeal sheet cake, snack cakes
Ingredients
- 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
Instructions
-
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.
-
ENJOY!