Oatmeal Cake with Coconut Icing

    Oatmeal Cake with Coconut Icing

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    This is a moist cake made with oats, lightly spiced with nutmeg and topped with a coconut icing. Not too sweet, not too dry.

    Serves: 12 

    • 1 cup (80g) rolled oats
    • 1 1/4 cups (300ml) boiling water
    • 1 cup (200g) white sugar
    • 1 cup (220g) packed brown sugar
    • 125g margarine
    • 1 1/2 cups (185g) plain flour
    • 1 teaspoon bicarb soda
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground nutmeg
    • 2 eggs
    • 90g melted butter
    • 1/2 cup (110g) packed brown sugar
    • 2 tablespoons heavy cream
    • 2/3 cup (60g) desiccated coconut
    • 1/2 teaspoon vanilla essence

    Preparation:10min  ›  Cook:40min  ›  Ready in:50min 

    1. In a small bowl, stir oats into boiling water. Set aside to soak for 20 minutes.
    2. Preheat the oven to 180 degrees C. Grease a 20cm square baking pan.
    3. In a medium bowl, cream together the white sugar, 1 cup brown sugar and margarine until smooth. Beat in the eggs one at a time. Sift in the flour, bicarb soda, salt and nutmeg; stir just until moistened. Mix in the soaked oats. Pour into the prepared pan and spread evenly.
    4. Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the cake comes out clean. Turn the oven to the grillsetting and let it heat up.
    5. In a small bowl, stir together the melted butter, 1/2 cup brown sugar, heavy cream, coconut and vanilla. Spread over the top of the cake. Grill for a few minutes, just until the coconut is lightly browned.

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