Oatmeal Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A homey layer cake made with oats, cinnamon, and nutmeg, topped with coconut-pecan frosting. Rich and nostalgic, it's a classic dessert for gatherings or a special sweet ending to dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 1½ cups old fashioned rolled oats ((168g))
- 1¼ cups boiling water ((300mL))
- 1½ cups all-purpose flour ((180g))
- 1½ teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ¾ cup granulated sugar ((150g))
- ¾ cup packed brown sugar ((165g))
- ½ cup unsalted butter (softened (113g))
- 3 larg eggs
- 1 teaspoon vanilla extract
- 6 tablespoons unsalted butter (melted (86g))
- ⅔ cup packed brown sugar (150g)
- ¼ cup milk (60mL)
- 1½ cups sweetened shredded coconut (150g)
- ½ cup chopped nuts ((pecans or walnuts, optional) (60g))
At a glance
PER SERVING · TIME 90M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 30m
- Sodium
- 198mg
- Total sugar
- 33g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 153mg
- Calcium
- 41mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 198MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.