Is it only me, or is walking places getting harder now that it’s all hot and humid everywhere.
And with all of the fast food stores advertising their cheap cold beverages, I can tell you that I have been lured in and have accepted my fair share of cheap milkshakes this week.
And now, this hot weather is making me do things that I have never done in my life!
One of them is joining a gym. I am the girl who walks in and stands around watching people to see how to work the machines. And when I get on a machine, I watch people some more, because I’m sure that I’m doing this wrong.
Maybe I’ll stick to going to the classes they offer, or hitting the pool.
And another thing that this heat is making me do is MAKING ACTUAL CAKE!
That’s right everyone. You heard correctly. This is NOT a mug cake. This is an actual put-in-the-oven, ready-in-over-5-minutes kind of cake. Because I’m growing. Getting healthier at the gym and having this new found patience. I should get some kind of reward.
But maybe this cake is the reward?
I have been craving all things coconut this week. I even made coconut pancakes yesterday. (will be on the blog soon!) The crunchy texture of the pecans in the topping mixed with the soft texture of this cake is to die for.
I think I might even balance this new “going to the gym” routine that I have going with eating this cake, which means I might actually stay at the same fitness level.
But it’s so worth it.
Coconut oatmeal cake that is so moist and easy to make. Made with unsweetened coconut and pecans, this dessert recipe will send you back for more.
- 1 1/4 cups boiling water
- 1 cup quick cooking oats
- 1/2 cup salted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 tsp ground sugar
- 1 tsp baking soda
- 1 1/2 tsp salt
- 1 1/3 cups all-purpose flour
- 4 Tbsp evaporated milk
- 1/2 cup salted butter
- 1/4 cup brown sugar, packed
- 3/4 cup granulated sugar
- 1 cup unsweetened shredded coconut
- 1 cup pecans, chopped
Preheat oven to 350°F. Lightly grease a 9×13 inch pan and set aside.
In a medium bowl, pour the boiling water over the oats. Set aside.
In a separate bowl, mix together the flour, salt, soda and cinnamon. Set aside.
Cream together the 1/2 cup of butter, sugar, 1 cup of brown sugar and eggs until smooth. Slowly add in the flour mixture until fully incorporated.
Add the softened oats until just combined.
Pour batter into the prepared pan, and bake in the preheated oven for 35 to 40 minutes.
Meanwhile, in a saucepan, combine the milk, 1/2 cup of butter, 1/4 cup of brown sugar and 3/4 cup white sugar until the butter has melted and the mixture is fully combined. Add in the coconut and chopped pecans.
Remove the cake from oven. Set oven temperature to broil.
Spread the coconut mixture on the warm cake.
Place the cake under the broiler for 2 to 3 minutes. Keep an eye on it! Remove from oven, and allow to cool before cutting into slices.