Nutritional Info

Nutrition Facts

Serving Size 1 (111g)

Calories 342
Calories from Fat 99 (29%)
Amount Per Serving %DIV
Total Fat 11g 17%
Saturated Fat 7.9g 40%
Monounsaturated Fat 2.3g
Polyunsaturated Fat 0.8g
Trans Fat 0.0g
Cholesterol 20.1mg 7%
Sodium 395.8mg 17%
Potassium 206.6mg 4%
Total Carbohydrate 55.2g 18%
Dietary Fiber 2.7g 11%
Sugars 28.5g
Protein 5.7g 11%

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Recipe Description
A sticky caramel topping laden with coconut and pecans broils right on top of this spicy oatmeal cake.
Prep time
20 min
Cook time
1 hr
Ready In
1 hr 20 min


Serves Tool

Serves To:USMetric
1/2 Cup(c)  butter, at room temperature
1 Cup(c)  granulated sugar
2 Tablespoon(T)  molasses
2   eggs
1 Teaspoon(t)  cinnamon, ground
3/4 Cup(c)  brown sugar, firmly packed
6 Tablespoon(T)  butter
3/4 Cup(c)  brown sugar, firmly packed
3 Tablespoon(T)  half and half
1 Cup(c)  sweetened flaked coconut
1 Cup(c)  pecans, chopped
1 1/2 Cup(c)  boiling water
1 1/2 Cup(c)  all purpose flour
1 Teaspoon(t)  baking soda
1/2 Teaspoon(t)  salt
1/4 Teaspoon(t)  nutmeg, ground
1 Cup(c)  quick cooking rolled oats


In a small bowl, mix flour, baking soda, cinnamon, salt and nutmeg. Set aside. Place oats in another small bowl. Pour boiling water over oats and let cool to lukewarm. In a large bowl, beat butter, granulated sugar and brown sugar until creamy. Beat in molasses, eggs and oat mixture. Gradually add flour mixture, beating until well blended. Spread batter evenly in a greased and floured 9 inch square baking pan. Bake in a 350 degree F oven until center of cake springs back when lightly touched, about 50 minutes. While cake is baking, prepare topping. In a small pan, combine butter, brown sugar and half and half. Cook over medium heat, stirring constantly, until butter is melted. Add sweetened flaked coconut and chopped pecans. Bring to a boil. Boil, stirring, for 1 minute. When cake is done, spread topping evenly over it. Broil 4 inches below heat until topping is browned. Let cool.

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