Oatmeal Cake with Coconut Pecan Frosting
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
An easy one-bowl oatmeal cake topped with a rich, broiled coconut pecan frosting. The cake is moist with oats and spices, and the caramelized coconut topping adds buttery, nutty richness.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 1 ½ cups boiling water
- 1 cup quick oats
- ½ cup vegetable shortening (such as Crisco) at room temperature, (cut into small pieces)
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 large eggs, (at room temperature)
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- ½ cup (1 stick) salted butter, (melted)
- ¼ cup milk
- 1 cup sweetened flaked coconut
- 1 cup chopped pecans
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 226mg
- Total sugar
- 23g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 121mg
- Calcium
- 31mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 226MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.