Just in time for Christmas, I'm sharing one of our Grandma Elizabeth's old-fashioned family recipes. This one is straight out of our cherished family cookbook, and it does not disappoint. It's an oatmeal cake with a brown sugar, coconut, and pecan frosting that offers a break from the all-chocolate, all-the-time Christmas treats that you may be experiencing this time of year.
This recipe is truly a treasure, and you might already have all of the ingredients in your pantry to whip it up today!
Grandma Elizabeth's Old-Fashioned Oatmeal Cake
1 1/2 cups water
1 tsp salt
1 cup old-fashioned oats
1 cup granulated sugar
1 cup brown sugar
1 tsp cinnamon
1 1/2 cups self-rising flour*
1/2 cup oil
- Preheat oven to 350 degrees. Spray a 3 quart casserole dish with cooking spray and set aside.
- Add 1 1/2 cups of water and 1 tsp of salt to a small pot and bring to a boil. Remove from heat and add oats. Let stand while mixing remaining ingredients.
- Mix together in a large mixing bowl sugars, cinnamon, and flour. Add oil and eggs and stir until incorporated.
- Add oats and water mixture and stir until entire mixture is combined.
- Bake in preheated oven for 35 minutes or until toothpick inserted into center of cake comes out clean.
- Remove cake from oven and let cool on a wire rack.
- While cake is cooling, prepare frosting.
1 stick butter, softened
1 1/2 cups brown sugar
1 tsp vanilla
1/2 cup milk
7 oz. sweetened coconut
1 cup chopped pecans**
- Place the butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, about 30 seconds.
- Add the brown sugar, 1/2 cup milk, and vanilla. Blend with the mixer on low speed until the sugar is incorporated, 1 minute. Increase the speed to medium and beat until light and fluffy, 1 minute more.
- Add coconut and nuts and blend on low speed until incorporated.
- Frost oatmeal cake while still warm.
- If desired, put cake in oven under broiler to brown top.
If you do not have self-rising flour on hand (I did not), you can make this substitution for the 1 1/2 cups of flour required for the recipe:
Add to one measuring cup:
- 2 1/4 tsp baking powder
- 3/4 tsp salt
- enough all-purpose flour to fill the cup
PLUS another 1/2 cup all-purpose flour
You can substitute walnuts in the recipe for pecans if you'd prefer.
If you enjoyed this old-fashioned recipe, make sure to check out the other old-fashioned recipes we've posted:
- Grandma Elizabeth's Applesauce Cake
- Grandma Elizabeth's Magic Fruitcake
- Grandma Elizabeth's Coconut Custard Pie
- Grandma Elizabeth's Cobbler
- Grandma's Old-Fashioned Chicken Soup