Coconut Pecan Oatmeal Cake

Coconut Pecan Oatmeal Cake

Coconut Pecan Oatmeal Cake

45 minutes

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Details
  • Servings:   12
  • Weight Watchers:   20 Points
Cuisine
  • dessert
Comments
Ingredients
  • 1 teaspoon baking soda
  • 6 tablespoons melted butter
  • 2 large eggs
  • 1 1/2 cup flour
  • 1 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/3 cup half and half
  • 1 cup light brown sugar
  • 1 cup coarsely chopped pecans
  • 1 cup quick cooking oats
  • 1/2 teaspoon salt
  • 1 cup sweetened coconut
  • 1 teaspoon vanilla extract
  • 1/2 cup butter (room temperature) or vegetable shortening
  • 1 1/2 cup boiling water
Instructions

Preheat oven to 350 degrees, 180C.

Place oats in a medium size bowl and pour boiling water over and stir.Cool to warm.In a large bowl, mix together the sugars and the butter or shortening with an electric mixer set to medium.

Add oatmeal and continue mixing to combine.

Add the eggs, vanilla, flour, cinnamon, soda and salt; mix well.

Pour into a greased and floured 9 x 13 baking pan.

Bake 30 40 minutes or until a toothpick inserted in the middle comes out clean.

Remove from the oven and cool in pan.Frost while still warm.Frosting

Place all of the ingredients in a medium size bowl.Blend well.

Spread over warm cake and place in the oven under the broiler (grill).Broil icing for approximately 3 minutes, watching very carefully as it can burn easily.

Remove when the coconut and pecans are light brown and icing is bubbly.

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