How To make Oatmeal Cake And Frosting

Oatmeal Cake

This is a recipe from an old Church cook book that my Mom gave me a long time ago. I've been making this cake for several years and it turns out good every time. Merry Christmas to everyone!

Oatmeal Cake with Broiled Coconut Topping Recipe ~ Noreen's Kitchen

Greetings! I want to share with you my family's special recipe for oatmeal cake with a broiled coconut topping. I affectionately call it Funeral Cake because my mom only ever made it when she needed to take something to a funeral. I had to laugh because I took it to her house for Thanksgiving dinner and she said that she had just made one to send to a funeral! How funny!

This cake is super moist and delicious. It is made with simple ingredients that you will have on hand and even in your food storage. Oatmeal, eggs, butter, flour, sugar, brown sugar, nuts, coconut and evaporated milk. It is simply delicious.

I make mine with double the topping. Mom says it's too much. I disagree! This is wonderful the day you make it or the next, but in my house this disappears fast so you better get you some or it will be gone!

This cake would be great for any occasion. Potlucks, office parties, get together's and of course funerals! You could make this and cut it into bars and divide it up on pretty plates, wrapped with cellophane and have a couple really nice neighbor gifts for Christmas!

I hope you give this one a try and I hope you love it.

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Oatmeal Cake with Brown Sugar Coconut Pecan Icing

Grandma's Oatmeal Cake recipe with Brown Sugar Coconut Pecan Icing on Top. Broiled to perfection. Think... if an oatmeal cookie and a delicious cake had a baby...

1/2 cup oats
3/4 cup boiling water
1 teaspoon vanilla

Mix together ingredients and set aside for 10-20 minutes until thick.

1/4 cup lard (butter or shortening)
3/4 cup sugar
3/4 cup brown sugar
1 egg
1/2 teaspoon cinnamon
3/4 cup self rising flour
1/2 teaspoon salt

Mix together sugar and lard until combined. Add egg and mix again until smooth. Stir in oatmeal and mix. Fold in cinnamon, flour and salt with spatula until smooth. Grease a 9x9 baking dish and bake at 350 degrees for 30-35 minutes. Let cool before adding icing.

ICING
3 tablespoons butter
1/2 cup brown sugar
1/4 cup whipping cream
1/2 cup coconut
1/4 cup pecans, crushed

Melt butter and stir in sugar and cream until smooth. Remove from heat and stir in coconut and nuts. Pour over top of cake and place under broiler for 2-3 minutes, remove and let cool.

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Easy and Healthy Oatmeal Cake Recipe~ NITU'S COOKING HUB

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Healthy Oatmeal Cake Recipe

#oatmealcake #oatmeal #healthycake #viralfoodrecipes #cake
This healthy oatmeal cake is free of flour, refined sugar, and butter, really very easy to make and very delicious. Must try this oatmeal cake recipe using quick oats.

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Ingredients:
3 cups : Quick oats
1/4 Tsp : Salt
1 Tsp : Baking powder
1 Tsp : Cinnamon powder
50g : Raisins
50g : Cashew nuts
1 1/3 cups : Milk
2 : Eggs
3/4 Cup : Honey
3 Tsp : Cooking oil
1 Tsp : Vanilla extract

Directions:
1. In a large bowl mix all the dry ingredients and set aside.
2. In separate bowl, whisk all the wet ingredients.
3. Pour the wet mixture over the dry ingredients and mix until combined.
4. Preheat the oven to 360F (180C).
5. Pour the batter into the 8-inch pan and bake for 35-40 minutes or until golden brown.
6. Let cool on a wire rack for 10 minutes, then Release from the pan and let cool completely.
Enjoy your delicious Healthy Oatmeal cake. ????

3-Ingredient Chocolate Oatmeal Cake Recipe

This 3 ingredient chocolate cake recipe is vegan, gluten free, eggless, dairy free and no bake. This chocolate cake is low in sugar and it takes only 10 minutes to make it. The taste of this cake is surprisingly good. If you are looking for an easy, light and healthier cake you should give this cake a try.

Full written and printable recipe:

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Ingredients:
6oz (170g) Dark chocolate, high quality
375ml Coconut milk, full fat
2¾ cups (220g) Quick oats

Directions:
1. Grease a 7-inch (18cm) round cake pan with butter/oil, line the bottom with parchment paper. Grease the parchment as well. Set aside.
2. Chop the chocolate and lace in a heat proof bowl.
3. In a small saucepan bring the coconut milk to a simmer, then pour over the chocolate. Let sit for 2 minutes, then stir until melted and smooth.
4. Add quick oats and stir until combined.
5. Pour the batter into the pan. Let cool to room temperature, then Refrigerate until set, at least 4 hours.
6. Serve with fresh fruits.

Notes:
• This cake is not so sweet as we not using any sugar except the chocolate, If you prefer a bit sweeter cake add 1-2 tablespoons of sugar or any other sweetened while simmering the coconut milk.
• Keep refrigerated up to 5 days.

Recipe inspired by How To Cook Smarter:



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