Glenda’s Coconut Oatmeal Cake

Created by:
Glenda Curry – Trophy Club, TX

2012 Best of Show – Cake Baking

This week, we bring you a State Fair of Texas best-of show winner from the 2012 cake baking competition. Glenda’s Coconut Oatmeal Cake has great flavor, a moist consistency, and a sweet icing with great texture coming from flaked coconut and chopped pecans.  Your holiday guests will love the flavor!

Cake Ingredients

1 1/2 cups boiling water
1 cup old-fashioned oatmeal
1 cup brown sugar
1/2 cup shortening
1 teaspoon cinnamon
1 cup white sugar
2 eggs
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cup flour

Pour boiling water over oatmeal; set aside to cool. Preheat oven to 350°. Grease and flour 9 x 13-inch cake pan. Combine brown sugar, shortening, cinnamon, white sugar, eggs, baking soda, salt, and flour. Mix well; stir in soaked oatmeal and any water that hasn’t been absorbed. Pour into prepared pan and bake for 40 minutes. While cake bakes, prepare icing. Pour icing over hot cake and place under broiler for 3 minutes until icing starts to brown slightly. Makes 24 servings.

Icing Ingredients

9 tablespoons butter
1 cup brown sugar
1 cup (7-oz. can) flaked coconut
1 teaspoon vanilla
1/2 cup evaporated milk
1/2 cup chopped pecans

Melt butter and brown sugar in medium saucepan over low heat. Add coconut, vanilla, milk and pecans.

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