I have a huge book full of handwritten recipes from my grandmother, some are hers and some are her mothers. This book is cram packed with amazing recipes that have been passed down in my family for generations. It obviously is very near and dear to my heart, and if the house was on fire you better believe it’s gonna make it.
According to my Grandmother, her mother made this every cake every Thanksgiving. Which I now feel obligated to do, not only because this cake nothing short of amazing but, I love knowing that I can carry on a tradition that I didn’t even know existed. That’s why I love being in the kitchen, because each recipe has a different story or brings back some sort of memory.
Thanksgiving is days away, and I’ve found myself reaching for this recipe again. Between the layer of sweet coconut pecan frosting and the moist cinnamon flavor of the cake, it’s almost TOO good…..if that’s even a thing. I can’t wait to share this cake with my family this Thanksgiving, just as my great grandmother did all those years ago. It’s the perfect Thanksgiving dessert, something a little different from the classic pumpkin pie and still sure to be a crowd pleaser.
I’m so excited to bring this timeless recipe back into our family tradition, in honor of my great grandmother.
- 1 1/3 cup of boiling water
- 1 cup of quick oats
- 1/2 cup of butter
- 1 cup of brown sugar
- 2 eggs
- 1 1/3 cup of all purpose flour
- 1 teaspoon of baking soda
- 1/2 teaspoon of cinnamon
- 1/2 teaspoon of salt
- Preheat oven to 350 degrees.
- Pour boiling water over quick oats and set aside.
- In a separate bowl cream brown sugar and butter together.
- Add the eggs and oatmeal mixture to the creamed brown sugar.
- Add the remaining dry ingredients and mix well.
- Grease a 9×13 baking dish and pour the cake batter into it.
- Bake for 35 minutes and then frost with coconut pecan frosting while still warm. (Recipe below)
Coconut Pecan Frosting
- 1 can of evaporated milk
- 2 1/4 cups of sugar
- 2 sticks + 2 Tbs of unsalted butter
- 6 large egg yolks
- 1 Tablespoons + 1 teaspoon of vanilla
- 3 cups of chopped pecans
- 1 1/4 cups of sweetened coconut flakes, shredded
- In a medium saucepan bring evaporated milk, sugar, butter, egg yolks, and vanilla to a boil.
- Boil for about 10-12 minutes constantly stirring until its golden brown in color.
- After you’ve boiled the frosting mixture remove from heat and add in pecan, coconut and vanilla.
- Add to the cake while still warm. Also, don’t worry if you feel like the frosting is a little thin as it cools it will thicken.