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Oatmeal Cake and Coconut-Pecan Frosting Recipe

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This recipe for Oatmeal Cake and Coconut-Pecan Frosting is from The Dougherty Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake:
1 1/4 cup boiling water
1 cup quick oats
1/2 cup butter
1 cup brown sugar
1 cup white sugar
2 eggs
1 tsp. vanilla
1 tsp. soda
1/2 tsp. salt
3/4 tsp. cinnamon
1/4 tsp. nutmeg
1 1/2 cups flour

Coconut-Pecan Frosting:
1 cup sugar
1 cup evaporated milk
3 egg yolks
1/4 cup butter
2 cups sweet flaked coconut
1/2 cup toasted pecans
1 tsp. vanilla
Directions:
Directions:
Cake:
Add boiling water to oats, cover and set for 20 minutes.
Cream butter; add brown and white sugar.
Blend in eggs and vanilla.
Add oats and mix well.
Sift together: soda, salt, cinnamon, nutmeg and flour and add to the mixture.
Grease 9x13 baking pan.
Bake at 350º for 30 minutes.

Frosting:
In heavy bottomed pan, heat the following over medium heat: sugar, evaporated milk, egg yolks and butter. Stir until thick. Add coconut, nuts and vanilla.
Spread over cooled baked cake.

Note: I add more coconut--to the frosting mix!
Personal Notes:
Personal Notes:
This recipe comes from Burnetta McCreath, whose hometown was Sharon Kansas, (the same as Martina McBride!) She was such a good friend and neighbor on Elm Street, during our children's growing up years--which kept us busy in the kitchen.

 

 

 

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