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Nutritional Info
  • Servings Per Recipe: 32
  • Amount Per Serving
  • Calories: 191.4
  • Total Fat: 9.2 g
  • Cholesterol: 33.0 mg
  • Sodium: 112.8 mg
  • Total Carbs: 26.5 g
  • Dietary Fiber: 0.9 g
  • Protein: 1.9 g

View full nutritional breakdown of OATMEAL CAKE WITH COCONUT, PECAN TOPPING calories by ingredient
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Number of Servings: 32



    cup butter (or margarine) softened
    1 c. quick cooking oats
    1 c. boiling water
    2 eggs
    1 c. brown sugar, packed
    1 c. white sugar
    1 c. flour
    1 tsp. baking soda
    tsp. salt


    c. butter
    1 c. coconut (I use shredded)
    1 c. brown sugar
    c. chopped pecans (or other nuts)
    1 egg
    1 Tablespoon milk


Preheat oven to 350, grease a 9 X 13 in baking pan. (Cooking spray works really well)

Place the oats in a bowl and pour the boiling water over the oats. Let stand for 20 minutes. Cream together the butter, brown sugar, white sugar and eggs in a large mixing bowl until fluffy. Mix the flour, baking soda and salt together. Stir into the butter mixture alternately with the oats, ending with flour. Pour into the prepared baking pan and bake for 30 to 35 minutes. Remove from oven and prepare topping.

Melt butter in a sauce pan. Add remaining ingredients and stir well. Cook over low to med heat for about two minutes, or until the sugars are melted. Spread over hot cake. Broil until golden brown.

(Be sure to keep an eye on the broiler, hee hee)

Number of Servings: 32

Recipe submitted by SparkPeople user STEPHANIEMEYER.

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