A family secret is the recipe for these chocolate chip cookies. Every everyone who tries them wants more. Enjoy!
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 18 |
| Yield: | 1 9×13-inch cake |
Ingredients
- 1 ½ cups boiling water
- 1 cup rolled oats
- 1 cup packed brown sugar
- 1 cup white sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup flaked coconut
- ½ cup white sugar
- ¼ cup packed brown sugar
- 6 tablespoons unsalted butter, melted
- ¼ teaspoon vanilla extract
- ¼ cup cream
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch pan.
- Pour boiling water over oats in a small bowl. Mix well, and set aside to cool.
- Beat brown sugar, white sugar, butter, and eggs in a large bowl until creamy. Mix in flour, baking soda, cinnamon, nutmeg, and salt. Stir in cooled oatmeal until combined. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 35 minutes.
- While the cake is baking, make the topping: Combine coconut, white sugar, and brown sugar in a mixing bowl. Add melted butter, cream, and vanilla; stir until well combined.
- Remove cake from the oven; turn on the broiler.
- Drop small spoonfuls of topping mixture over the cake, then carefully spread topping into an even layer to cover the surface.
- Place under the preheated broiler until topping is bubbly and lightly browned, 2 to 5 minutes.
Nutrition Facts
| Calories | 296 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 49 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 8 g |
| Sodium | 224 mg |
| Sugars | 33 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Loved it.
I used splenda in place of white sugar in the cake part and whole milk in place of cream since I didn’t have any . I also added some chopped walnuts. The cake came out great.
Perfect snack
One of my favors go-to cake recipes!! Quick and easy and oh so yummy!!
Everyone loved this cake. Moist and tasty.
Absolutely!!!!!!
I’ve increased the liquid amounts (added 1/4 cup milk and 1/4 cup water), substituted half cup water with half cup orange juice and added raisins to the batter. It was so moisture and delicious ???. I think adding chocolate chips instead of raisins would be perfect with the orange juice and coconut topping, should try it next time.
Made the cake recipe as written, but doubled the coconut topping. It was delicious. Two people at the party (both men) stopped me to say how much they liked it. I will print this to put in my family recipe book.
So delicious! Very moist!
I addded. chopped pecans to the topping
I love this cake! The first time I made it, I followed the recipe exactly, and it was fantastic! It was gone in two days. The next time I was out of coconut, so I made a cream cheese frosting (from this site) and was just as good. The cake itself is one of the best I’ve ever had. Thanks so much for this wonderful recipe!
I added some chopped pecans to the topping because it’s thought it sounded good but didn’t change anything else.
I will definitely make this again. It was a hit with the family. So easy and very good. I am allergic to coconut so I substituted chopped pumpkin seeds.
Oh dear…this cake didn’t work for me at all. It had a huge crater in the middle when I took it out of the oven. The edges were burnt, but the middle was gooey. Still, the taste was pretty good. The problem may be that I live in a high altitude area (4, 600 feet) and this just isn’t the correct recipe for me. Sorry 🙁
Doubled the topping just like reviews said to but followed my moms recipe but added the cinnamon and vanilla. Can’t wait to try
This recipe came out great! Just like mom makes! I used dark brown sugar and it gave a great flavor!
I added about 1/2 cup of water to the cake batter. I also added 1/2 cup of chopped nuts to the icing. It was very tasty.
Awesome recipe!! A favorite for everyone in my family, and at work!
I made this cake twice. The first time I followed the recipe, but found it a little too sweet for our liking. The second time I decreased the sugar by 1/2 cup and didn’t make the toping. This cake didn’t stay around very long in our house either time! It’s a keeper. Thanks for the recipe.
I make an oatmeal cake very similiar to this (dont have recipe in front of me to check measurements of ingredients to see how exact) But in my recipe that I have it doesnt have coconut I use chopped pecans. It was shared to me from a friend that got it from a old old magazine. (She uses pecans as well dont know if she ever used coconut) It is one of the best cakes I have ever had. Cant go wrong with brown sugar and pecans. 🙂
I didn’t change a thing except for cutting the recipe in half (used an 8″ square pan) and increasing the topping amount a little (I’m glad I did because it was a bit tricky spreading it over the top of the warm cake before broiling). I thought this was more like gooey bars/squares rather than cake but we are enjoying them just the same. I would make it again.