Oatmeal Coconut Breakfast Cake
Prep time: 
Cook time: 
Total time: 
Serves: 12
This Oatmeal Coconut Breakfast Cake makes for a most delicious start to your day. The cake itself is made with oats and the topping is made with chopped walnuts and coconut!
  • ¼ c. quick oats
  • 11 oz. hot water
  • ½ cup butter (1 stick)
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 2 tsp. vanilla
  • 1 egg
  • 2¼ cups flour
  • 1 tsp. baking soda
  • ½ tsp. salt
  • Topping:
  • ¾ cup butter (1½ sticks)
  • 1½ cups brown sugar
  • 1½ cups chopped walnuts
  • 6 oz. cream (3/4 cup)
  • 7 oz. unsweetened coconut (2½ cups)
  1. Preheat oven to 350 degrees and line a springform pan with parchment paper.
  2. Combine hot water and quick oats in a bowl.
  3. In a separate bowl, cream butter and granulated and brown sugars.
  4. Add vanilla and one beaten egg and slowly add to the sugar mixture.
  5. Add the oats and mix well.
  6. In a separate bowl, mix flour, baking soda and salt. Slowly add to the other mixture.
  7. Pour into the parchment-lined springform pan and bake for 45-50 minutes, or until a toothpick comes clean. Let the cake cool completely on a wire rack before adding the topping.
  8. To make the topping, put the walnuts in a food processor. Cream butter and brown sugar and gently add the cream. Add the walnuts and coconut to the mixture. Pour the topping mixture over the cake and bake for 30 additional minutes until the top is golden brown. Let cool completely before removing from the springform pan.
Recipe by Paintbrushes & Popsicles at https://paintbrushesandpopsicles.com/oatmeal-coconut-breakfast-cake/