Something Sweet…Coconut Pecan Oatmeal Cake with a Splash of Whiskey!

You know you caught that last word…whiskey!  The rich, golden liquor is a perfect addition to this cake I found today while perusing Pinterest: http://www.fortheloveofcooking.net/2009/07/oatmeal-cake-with-coconut-pecan_15.html

Rarely planned and always based around what I have on-hand, one would say I’m an impulsive baker.  Open up google, type in ingredients you have in the cupboard and you can find a plethora of creative things to whip up.  Or, be like me a sift through Pinterest and randomly select a recipe to trial.  This one was a big win! Thank you, Pinterest and For the Love of Cooking!

The blog, For the Love of Cooking does a beautiful job of writing up this recipe; thus, I won’t recreate the wheel and take credit where credit is due.  BUT, I will share with you some of my saucy modifications and sassy additions!

Oatmeal Cake Ingredients

First up, the ingredients:

  1. Quick cooking oats  Bob’s Red Mill Organic Thick Rolled Oats (because I like them Baked Cakechewy & it’s what I keep on hand)
  2. ¼ cup shortening Spectrum Organic Coconut Oil (because I prefer a natural solid fat to a chemically created solid fat)
  3. 1/2 cup sweetened shredded coconut Bob’s Red Mill Unsweetened Shredded Coconut (if I’m going for sugar I want to be the one doing the adding!)
  4. 1/2 tsp vanilla 2 Tbsp Makers Mark Whiskey (because who doesn’t love the creamy addition of whiskey with pecans??! Perhaps it is a “Southern Thang”)

Now, for my other modifications:

  1. For whatever reason, my gas CONVECTION oven required 32 minutes to bake the Melted Toppingcake to doneness.
  2. When I melted the butter I did so in a saucepan and toasted the pecans and coconut along with it.  Then, I just added in the milk, brown sugar, and whiskey to the saucepan before topping over the cake.  (Can I just say—AROMATHERAPY?! WOW!) Now you don’t have to broil the cake, either!
  3. Lastly, instead of spreading…I sprinkled with my fingers (watch the heat if you just pull it off the stovetop [duh! but I thought it best to say] over the top instead–easier!

My only suggestion…I’d actually increase the whiskey & brown sugar just a bit so the sauce oozes into the cake to add moisture & a touch of American Honey! This recipe is a keeper. Quick, easy, and delightful in taste and texture. Enjoy!

Final thoughts…don’t try to health-ify this.  It’s a dessert, and a delicious one.  It’s not for breakfast, don’t devour in one sitting, instead…

  • Sit down in a quiet spot
  • Savor the creaminess of the pecans and coconut, melding with the sweet bite of whiskey
  • Focus on the amazing textures you get with each forkful
  • And enjoy each and every crumb, just until satiated
  • Then set it aside and enjoy it the next day…or freeze it to enjoy later!

Oatmeal Cake

Don’t forget, this is where you find it: http://www.fortheloveofcooking.net/2009/07/oatmeal-cake-with-coconut-pecan_15.htmlJust Wendy Jo

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