Simple and Moist Chocolate Oatmeal Cake with Coconut Frosting (No Butter Wanted)

Any lover of chocolate cakes would be in their element digging into a piece of this easy and moist chocolate oatmeal sheet cake with coconut frosting. This recipe is full of intense chocolate flavor through every bite as it melts in your mouth to savor it along with its creamy coconut frosting. If you’re a chocoholic, then this easy chocolate oatmeal cake is a recipe that you will treasure as well as one that stays fresh longer than most average cakes.

Being the lazy baker that I am, I also eliminate the need for butter, shortening or margarine in this cake recipe. Instead, I use canola oil to speed up the creaming process. Besides that, it is a healthier choice for anyone watching their cholesterol. Other than easier creaming, this chocolate cake just involves mixing the ingredients to incorporate. Of course, you do have another step of sifting the flour with the baking soda. However, there is hardly much effort you need to exert to make this simple cake.

I hope that you’ll be tempted to make this tender and darkly rich chocolate cake the next time you are in the baking mood. You also may want to try my sour milk chocolate cake and my five-minute microwave chocolate cake, a feather-light cake as well for starters. Please share these with your friends and family and come back to my blog for more delicious and home-tested recipes.

Easy and Moist Chocolate Oatmeal Cake With Coconut Frosting

1 cup of old-fashioned oats
1 ½ cups of boiling water
½ cups of canola oil
1 ½ cups of sugar
2 large eggs
1 ½ cups of flour
½ cups of unsweetened cocoa
1 ½ teaspoons of baking soda, leveled
½ teaspoons of salt
1 teaspoon of vanilla extract

Coconut Frosting:

2 ½ cups confectioners’ sugar
1 ½ cups grated coconut flakes
1/4 cup of butter
1/4 cup of milk
1 teaspoon of vanilla

To Make the Cake:

In a mixing bowl, measure out the oats and pour the boiling water over it. Let it stand for 15 minutes or until cooled.

In another large mixing bowl, cream the sugar with the oil first with your electric mixer before beating in one egg at a time until well incorporated.

Add the cooled oat mixture and mix thoroughly.

Sift together the flour and baking soda, then combine those ingredients with cocoa, salt and vanilla and mix them thoroughly together.

Transfer the batter to a well-greased 13-in. x 9-in. x 2-in. baking pan.

Bake in a 350-degree oven for about 30-35 minutes, depending on how your oven is regulated. Test with cake tester, toothpick or a slender knife to see if anything sticks determining doneness.

Allow to cool before frosting.

To Make the Frosting:

Beat the frosting ingredients with the exception of the coconut flakes with your electric mixture until creamy before adding the coconut and thoroughly mixing in.

Spread on cooled cake.

ENJOY!

If you’re a chocoholic, then this easy chocolate oatmeal cake is a recipe that you will treasure as well as one that stays fresh longer than most average cakes.

Course:

Dessert, Snack

Cuisine:

American

Keyword:

chocolate oatmeal cake with coconut frosting, easy and moist chocolate oatmeal cake, easy chocolate oatmeal cake, healthy chocolate oatmeal cake, moist chocolate oatmeal cake, moist chocolate oatmeal cake recipe

Author: Mary Balandiat

• 1
  cup
  of old-fashioned oats
• 1 ½
  cups
  of boiling water
• ½
  cups
  of canola oil
• 1 ½
  cups
  of sugar
• 2
  large eggs
• 1 ½
  cups
  of flour
• ½
  cups
  of unsweetened cocoa
• 1 ½
  teaspoons
  of baking soda
  leveled
• ½
  teaspoons
  of salt
• 1
  teaspoon
  of vanilla extract
• Coconut Frosting:
• 2 ½
  cups
  confectioners’ sugar
• 1 ½
  cups
  grated coconut flakes
• 1/4
  cup
  of butter
• 1/4
  cup
  of milk
• 1
  teaspoon
  of vanilla

2. In a mixing bowl, measure out the oats and pour the boiling water over it. Let it stand for 15 minutes or until cooled.

3. In another large mixing bowl, cream the sugar with the oil first with your electric mixer before beating in one egg at a time until well incorporated.

4. Add the cooled oat mixture and mix thoroughly.

5. Sift together the flour and baking soda, then combine those ingredients with cocoa, salt and vanilla and mix them thoroughly together.

6. Transfer the batter to a well-greased 13-in. x 9-in. x 2-in. baking pan.

7. Bake in a 350-degree oven for about 30-35 minutes, depending on how your oven is regulated. Test with cake tester, toothpick or a slender knife to see if anything sticks determining doneness.

8. Allow to cool before frosting.

10. Beat the frosting ingredients with the exception of the coconut flakes with your electric mixture until creamy before adding the coconut and thoroughly mixing in.

11. Spread on cooled cake.

12. ENJOY!