Coconut Pecan Spice Cake

I found this recipe several years ago in a church cookbook and just finally got around to making it. The name didn't seem that appealing to me, but the ingredients did. So, I finally made it a week ago and it is probably one of my favorite cakes now because it tastes so good and is really easy to make. I changed the name from Oatmeal Cake to Coconut Pecan Spice Cake because I think that is a better way to describe this recipe. You don't exactly eat it and think "oatmeal" unless you're already familiar with the recipe. This cake is very moist and flavorful and would be great to take to a church potluck.

Coconut Pecan Spice Cake (Oatmeal Cake)

Cake:
1/2 cup butter
1 cup quick oatmeal
1 1/2 cups boiling water

1 cup brown sugar
1 cup white sugar
1 1/2 cups flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. cloves
1/2 tsp. salt

2 eggs, beaten

Put butter and oatmeal in mixing bowl and pour boiling water over this and let stand for 20 minutes. While waiting, mix remaining ingredients (except eggs) in a large bowl. After 20 minutes is up, add dry ingredients to the oatmeal mixture and mix in the eggs.

Pour into a 13 X 9 inch greased pan and bake at 350 degrees for 30 to 35 minutes. While baking, prepare the topping.

Topping:
1/2 cup melted butter
1 cup brown sugar
1 beaten egg
1 cup coconut
1 cup chopped pecans
1 tbs. milk

Mix all ingredients in a bowl and when cake is done, pour and spread on top. Broil in oven until golden brown. Keep an eye on it because it browns quickly and you don't want to burn the pecans.

Enjoy!!

Carrot Cake

This was my favorite cake as a kid and it makes such a wonderfully moist cake and the cream cheese frosting is so creamy and yummy. I like to top it with candied carrot ribbons to make it even fancier. That recipe will be posted as well.

Carrot Cake

2 cups all purpose flour
2 cups sugar
2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
4 eggs
1 cup vegetable oil
4 cups grated raw carrots (about 8 medium)
1/2 cup chopped pecans
Cream Cheese Frosting Recipe

Thoroughly stir together flour, sugar, soda, salt, and cinnamon. Beat eggs until frothy; slowly beat in oil. Gradually add flour mixture, beating until smooth. Mix in carrots and nuts. Pour into three greased and floured 8 in. round cake pans. Bake at 350 deg. F. for 25 to 30 minutes or until done. Cool on racks, fill and frost with cream cheese frosting. Note: Can also bake in 13 X 9 pyrex dish for 45 minutes.

Cream Cheese Frosting
In a small mixer bowl, blend 4 tbs. softened butter and 6 oz. softened cream cheese. Gradually add 4 1/3 cups (one box) powdered sugar, beating until smooth and creamy. Stir in two tsp. vanilla extract or 1 tsp. vanilla and 1 tsp. maple extract.

TO MAKE CARROT CAKE WITH COCONUT AND PINEAPPLE:

Use only 3 cups of shredded carrots. Add 1 cup of drained, crushed pineapple and 1 cup of coconut when you add the carrots and nuts. Recipe is the same otherwise.

I recently made the coconut and pineapple version and it's even better than the original carrot cake which is hard to believe!



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