Introduction
Indulge in a delightful cake that combines the wholesome goodness of oats with a rich frosting that features toasted coconut and crunchy pecans. This recipe is perfect for a cozy afternoon tea or a festive gathering, bringing a unique twist to a traditional cake. Whether you’re a seasoned baker or just starting out, this cake promises to impress with its texture and flavor.
Detailed Ingredients with measures
Cake:
– ½ cup quick cooking oats
– ¾ cup boiling water
– ½ cup granulated sugar
– ½ cup light brown sugar
– ⅔ cup all-purpose flour
– ½ teaspoon salt
– ½ teaspoon baking soda
– 1 large egg
– 4 tablespoons unsalted butter, softened
Frosting:
– ⅓ cup light brown sugar
– 3 tablespoons unsalted butter, melted
– ½ cup sweetened shredded coconut
– ½ cup chopped pecans
– 2 tablespoons milk
– ½ teaspoon vanilla extract
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 9 servings
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat oven to 350°F (175°C). Grease an 8×8-inch baking pan with baking spray.
Step 2: Prepare Oats
In a medium bowl, combine the quick cooking oats and boiling water. Cover and set aside.
Step 3: Mix Dry Ingredients
In a large bowl, mix together the granulated sugar, light brown sugar, flour, salt, baking soda, egg, and softened butter. Stir in the oatmeal mixture until well combined.
Step 4: Bake the Cake
Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Step 5: Prepare the Frosting
While the cake is baking, prepare the frosting. In a medium bowl, whisk together the melted butter and light brown sugar. Add the shredded coconut, chopped pecans, milk, and vanilla extract, mixing until well combined.
Step 6: Frost the Cake
Once the cake is done, remove it from the oven and spread the frosting evenly over the top.
Step 7: Toast the Coconut
Place the frosted cake under the broiler for 1-2 minutes, or until the coconut is lightly toasted. Watch closely to prevent burning.
Step 8: Cool and Serve
Allow the cake to cool completely before slicing and serving.
Notes
Note 1: Cake Consistency
Ensure that the baking pan is properly greased to prevent the cake from sticking.
Note 2: Frosting Texture
For a thicker frosting, consider reducing the amount of milk used.
Note 3: Ingredient Substitutions
You can use chopped walnuts or almonds instead of pecans, if preferred.
Note 4: Storage
Store any leftover cake in an airtight container at room temperature for up to three days.
Cook techniques
Oatmeal Preparation
Combine quick cooking oats with boiling water to create a soft mixture that will enhance the flavor and texture of your cake. Cover and let it sit until it absorbs the water.
Creaming Method
Incorporate softened unsalted butter with granulated sugar and light brown sugar until the mixture is light and fluffy. This technique helps to aerate the batter for a lighter cake.
Mixing Dry Ingredients
Thoroughly combine all-purpose flour, salt, and baking soda in a separate bowl. Mixing these dry ingredients ensures even distribution of leavening agents throughout the batter.
Toothpick Test
Check for doneness by inserting a toothpick into the center of the cake. If it comes out clean, the cake is ready to be removed from the oven.
Frosting Preparation
Combine melted butter with light brown sugar, then mix in shredded coconut and chopped pecans. Stirring in milk and vanilla extract will help achieve a smooth consistency for the frosting.
Broiling Technique
To achieve a beautifully toasted top, place the frosted cake under the broiler for a short time, watching it closely to prevent burning.
FAQ
Can I use rolled oats instead of quick-cooking oats?
Yes, but remember that rolled oats will have a different texture and may require more soaking time to soften.
What if I don’t have unsalted butter?
You can use salted butter instead, but you may wish to reduce the added salt in the recipe to balance the flavors.
Can I substitute the milk in the frosting?
Yes, any non-dairy milk or cream can be used as a substitute for regular milk in the frosting.
How should I store the cake?
Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate it for longer freshness.
Can I freeze the cake?
Yes, you can freeze the unfrosted cake. Wrap it tightly in plastic wrap and store it in the freezer for up to 3 months. Thaw it before frosting.
Conclusion
This delightful cake, infused with the wholesome goodness of oats and topped with a rich coconut and pecan frosting, offers a perfect balance of sweetness and texture. The combination of flavors in this recipe creates a wonderful treat that is sure to please any crowd. Enjoy it as a dessert or a special snack, and relish the deliciousness of homemade baking.
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