Prep Time: 20 minutes | Cook Time: 35 minutes | Serves 6-8
Recipe sourced from my sister-in-law, Colette, a very long time ago!
I am so pleased to include this recipe by request! My sister, Viv, requested this
amazing recipe to be featured here in the Good Grief newsletter. If you love
chocolate as much as my sister and I do... then this cake is a delightful mix of
delicious moist chocolate goodness, with a toasted to perfection coconut and
almond topping. I baked this cake for an event called 'Sweet Interlude', this
German Chocolate Oat Cake raised the sweet amount of $250. Yes, you read this
right! You too, will be asked by request to bake this cake!
Batter ingredients
1 1/4 cups boiling water
1 cup oats
1/2 cup butter
1/2 cup chocolate chips
1 1/2 cups flour
1 cup sugar or
1 tsp baking soda
1 1/2 baking powder
1/2 cup brown sugar
3 eggs
Topping ingredients
1/2 cup butter
1/3 cup milk
1 1/2 cups brown sugar
1 cup of slivered almonds (any kind of nut will do)
2 cups coconut
Batter Directions
Mix together the first four ingredients and let stand for 20 minutes.
Mix together all the other batter ingredients.
Add oat mixture.
Flour and grease a 9" X 13 " pan or a spring form pan.
Bake at 350 degrees F for 35 minutes.
Cool for five minutes and add topping, then broil for 30 seconds ONLY, until the topping bubbles and becomes a light golden brown.
Topping Directions
Melt butter. Add milk and brown sugar.
Simmer until melted. Add slivered almonds and coconut.
Serve with whipping cream or ice cream and enjoy!
