This Oatmeal Cake is a perfect dessert for any time of year. Moist and delicious, topped with coconut and a pecan streusel!
Prep Time: 15mins
Cook Time: 40mins
Total Time: 55mins
For the Cake
1 1/2cupshot fat-free milk
1cupold fashioned oats
1 1/3cupsall-purpose flour
1/2cupunsalted butter, at room temperature
For the Streusel Topping
1cupunsweetened coconut flakes
1/2cupfinely chopped pecans
Preheat the oven to 350°F. Coat a 9x13-inch baking dish with nonstick cooking spray.
In a medium bowl, combine the hot milk and the oats; allow to soak while you prepare the remaining ingredients.
In another medium bowl, whisk together the flour, cinnamon, baking soda, and salt.
In a large bowl with an electric mixer, cream together the butter and both sugars. Beat in the eggs and vanilla. Add half of the flour to the creamed butter mixture, followed by the soaked oats (including any liquid), then the remaining flour, mixing between additions.
Pour into the prepared baking dish and bake until set, 35-40 minutes.
For the topping, put the butter, brown sugar, and milk in a saucepan. Bring to a boil, while stirring. Once sugar is dissolved, remove from heat. Stir in the coconut and pecans. (Mixture will be thick.) Spread over the cake evenly.
Let stand for about 10 minutes.
Slice and serve!
On the counter: tightly covered, for up to 2 days.
In the refrigerator: tightly covered, for up to 5 days (bring to room temperature before serving.)
In the freezer: tightly sealed and covered in an airtight container for up to 2 months. Thaw in the refrigerator overnight.
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.