Yes this cake has oatmeal in it.. delicious!!
This cake is so moist, and the oats means it’s a tasty way to add fiber to the diet. The taste of caramel and coconut together in this cake.. is oh so mouth watering!! You probably have never had a cake like it but it will instantly become one of your new favorites! Make sure to change the temperature to 325 degrees if your using a glass baking pan, the cake will cook fast!! Enjoy!
OATMEAL CAKE WITH CARAMEL COCONUT GLAZE
- 1 1/2 cups water
- 1 cup quick-cooking or old-fashioned rolled oats
- 1 1/2 cups White Kamut flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup 1 stick butter, softened
- 1 cup granulated sugar
- 1 cup firmly packed brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- Caramel Coconut Glaze
- 1/4 cup 1/2 stick butter
- 1/2 cup firmly packed brown sugar
- 2 tablespoons milk
- 3/4 cup coconut
- 3/4 chopped pecans or walnuts optional
Boil the water in a small saucepan. Stir in the oats. Cover and let stand for 20 minutes.
Preheat the oven to 350 degrees. Grease a 9 x 13 baking pan.
Sift the flour, baking soda, salt, cinnamon, and nutmeg onto a square of wax paper (or mix in a bowl). Set aside.
Beat the butter, sugar, and brown sugar in a large bowl. Add vanilla and eggs and beat well. Stir in the oats mixture. Stir in the dry ingredients and mix well.
Scrape the batter into the prepared pan and bake 45 to 55 minutes, until a toothpick inserted in the center comes out clean.
Mix the glaze and spread it on the warm cake.
Caramel Coconut Glaze
Melt the butter in a medium saucepan. Add the brown sugar and milk. Bring to a boil; boil for 1 minute. Remove from the heat and add the coconut and nuts, if using.