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    Home » Uncategorized » A Moist Oatmeal Cake with Coconut Pecan Topping (Reduced Fat & 206 Calories)

    Posted on: Feb 22, 2011 · Modified: Jan 9, 2022 by honeywhatscooking · 19 Comments

    A Moist Oatmeal Cake with Coconut Pecan Topping (Reduced Fat & 206 Calories)

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    How was your weekend?  I hope y'all had a great weekend, and many of you probably had a long weekend.  Wasn't Friday's weather just out of this world?  65 degrees in New York City - unbelievable for February!  I met up with my husband after work to see his new job's office building.  It was nice on the inside, and they even had a Starbucks in the building which is so convenient if you ask me.  I love it when they have trees inside the building.  🙂

     


    Saturday I slept over my parents' home in Central Jersey with my friends, Jhiane and Marian.  Yeah, sometimes doing these girlfriend sleepovers are fun and therapeutic.  We headed to Red Robin, a not-so-common franchise burger joint, watch out for my post on this restaurant.  Soon after we headed back to my mom's and enjoyed some tea and dessert - our favorite pass time.  

    And then Jhiane passed out on the couch by 10 PM while Marian and I stayed up until 5 AM talking, looking up jobs for me, going through MBA interview questions, and watching silly videos... it was so fun.  Jhiane was adding to our conversation in her sleep, I suppose she was sleep talking - weirdo. 

    Anyway, so about a week ago I made my parents this delicious and moist Oatmeal Cake to celebrate their 47th anniversary and here is to hoping and praying many many more to come!  My mom who is so picky about her desserts LOVED my cake.  She even said if there was a contest that I would win a prize for this cake, yeah OK!  So as I mentioned this past weekend I slept over my mum's and surprised her by baking a REDUCED FAT version of this lovely cake and it was nothing short of spectacular!  This cake is not that terrible in terms of health, it consists of oats, whole wheat flour, not crazy amounts of butter, and pecans.  Of course, coconut is probably the worst ingredient.  

    The original version of this Oatmeal Cake comes to you from Pam over at For the Love of Cooking - one of my favorite food blogs.  So I thank you Pam for sharing this great recipe which I was able to re-create and share with my family and friends.  This recipe is now a new family favorite, especially my mom's.  🙂  Hope you guys enjoy my modifications.

    TELL ME: How do you spend time quality time with your girlfriends? 

    NUTRITION: Oats help reduce cholesterol and are a good source of protein and fiber.  Coconut is extremely high in fat and saturated fat and should be eaten in moderation, however it does contain a decent amount of protein and fiber.  Pecans contain natural antioxidants and are heart-healthy nuts known to lower cholesterol.  Whole Wheat Flour adds fiber and protein to this cake.

    MODIFICATIONS I MADE:

    • For the cake portion, instead of using All Purpose White Flour, I used Whole Wheat Flour and it was delicious - you will not be able to tell.
    • For the cake portion, instead of 4 tablespoon of shortening, I used 3 tablespoon of butter.
    • For the cake portion, I added ½ teaspoon of vanilla extract.
    • For the topping, instead of 3 tablespoon of melted butter, I used 2 tablespoon of butter.
    • Instead of ½ cup of shredded coconut, I used ¼ cup of coconut, I'm not sure you really need all that coconut with the high fat amounts.
    • Instead of 2 tablespoon of milk, I used 3 tablespoon of Low Fat 1% Milk - this sort of replaced some of the liquid coming from the melted butter.  Reduced Fat 2% would work best here without adding too much fat.
    • Lastly, for the topping, I added 1 teaspoon of cinnamon - I mean it is sorta like a Streusel cake.

    APPROXIMATE NUTRITION PER SERVING (yields 12 squares)

    • Calories: 206 cals
    • Fat: 9.6 g
    • Saturated Fat: 4 g
    • Carbs: 40 g
    • Protein: 2.5 g
    • Fiber: 1.8 g 

    OATMEAL CAKE WITH COCONUT PECAN FROSTING (REDUCED FAT) (inspired by Pam @ For the Love of Cooking)
    ~ yields 12 squares @ 350 degrees using a 8" x 8" baking tray

    ~ fat reduced by 21%; saturated fat reduced by 32%; calories reduced by 12%

    INGREDIENTS (for the cake):

    • Quaker Old-Fashioned Oats - ½ cup
    • Boiling Water - ¾ cup
    • Sugar - ½ cup
    • Brown Sugar - ½ cup
    • Whole Wheat Flour - ⅔ cup
    • Salt - ½ tsp
    • Baking Soda - ½ tsp
    • Egg - 1
    • Vanilla - ½ teaspoon
    • Unsalted Butter - 3 tablespoon

    DIRECTIONS:
    1. Bring about 1 ½ cups of water to a boil.  When done, continue to step #2.



    2. In a bowl, add the oats.



    3. Pour boiling water over the oats.  Stir.  Cover and set aside.

     
     



    4. Preheat the oven to 350 degrees.



    5. Grease a 8" x 8" square baking tray.  Set aside.



    6. In a mixing bowl, cream 3 tablespoon of butter.  



    7. Add brown and white sugars and blend for about 2 minutes on medium speed.  



    8. Add an egg and vanilla extract.  



    9. Combine until smooth and creamy.  



    10. Check on the oats - they should be soft.



    11. Add salt, baking soda, wheat flour, and oats to the creamed butter-sugar mixture.  Blend until well incorporated, however DO NOT OVERMIX.



    12. Pour batter into the greased tray.


    13. Place into the oven for 23-26 minutes.  Mine baked for 26 minutes exactly.  


    14. This is what you should have.  Make the topping.

    COCONUT PECAN TOPPING (REDUCED FAT)

    • Unsalted Butter - 2 tablespoon (melted)
    • Brown Sugar - ⅓ cup (use ¼ cup next time... tad bit sweet)
    • Shredded Coconut - ½ cup (mine wasn't sweetened)
    • Pecans - ½ cup (chopped)
    • Low Fat 1% Milk - 3 tbsp (you can use 2% Milk as well)
    • Vanilla - ½ tsp
    • Ground Cinnamon - 1 tsp

    DIRECTIONS:
    1. Melt 2 tablespoon of butter in the microwave for about 1 minute.

    2. To the butter, add brown sugar, coconut, pecans, vanilla, and cinnamon.  

    3. Add milk and combine well.

    4. Using a fork, poke holes into the cake.  This will allow all that topping goodness to seep through. 

    5. Pour the coconut pecan topping over.  

      
    6. Spread.  Allow this to cool before cutting because it may fall apart, although it tastes amazing when warm.  



    OVERALL RATING: 4.5 / 5

    This cake was amazing, seriously amazing!  It goes perfectly with a cup of tea or coffee.  The combination of oats and boiling water makes this cake extremely moist.  Jhiane said this was the moistest cake of mine she has ever tried, and I'd have to agree.  The coconut and pecans give this cake the crunch and texture.  I didn't give this cake a perfect score because the topping was slightly on the sweeter side.  Next time I plan on using a ¼ cup of brown sugar for the Coconut Pecan Topping.  Try it, I promise you it is amazing!  Of course, my mom loved it!

    TELL ME: How do you spend time quality time with your girlfriends? 

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    Reader Interactions

    Comments

    1. Amy says

      February 22, 2011 at 1:15 am

      I think that since we are supposed to get 8 inches of snow tonite, I will make this delightful dish tomorrow in my jammies! LOL 🙂

      Reply
    2. Mari says

      February 22, 2011 at 2:10 am

      This cake was great!! I wasn't sure how it would taste with the oats but it was so moist and quite delicious. It's great that a serving of this cake only has around 200 calories!! I will definitely be making this in the future!

      Reply
    3. mini says

      February 22, 2011 at 7:02 am

      yeah, mummy mentioned it and said this was the only cake of yours she has liked. She really liked it. That's big coming from her.

      Reply
    4. jhiane says

      February 23, 2011 at 12:51 am

      Thanks for that weirdo comment lol. I had the honour of trying this amazing cake. The cake was amazingly moist and rich. I love coconut and pecans and it was a pleasant surprise to have this combo.

      Reply
    5. Emma says

      February 23, 2011 at 1:48 am

      I am always on the lookout for healthy cake! Thanks for this, love anything with oats really.

      Reply
    6. Pam says

      February 23, 2011 at 3:53 am

      Thanks for the shout out and link back to my site. I am glad you liked the cake... we loved it here. Your version looks fantastic.

      Reply
    7. sweetpeaskitchen.com says

      February 23, 2011 at 4:06 am

      Sounds like you had a great weekend. I love spending time with old friends. This cake looks incredible!! I love anything with coconut and pecans in it! Yummy!!

      Reply
    8. honeywhatscooking says

      February 23, 2011 at 6:09 am

      @Amy - did you make this, how did it work out for you?
      @Pam - thanks again for a wonderful recipe.
      @sweetpeaskitchen - yes, spending time with old friends is always fun even if you do the most random things.

      Thank you all for your nice comments!

      Reply
    9. satya says

      March 03, 2011 at 12:05 am

      Can u suggest any substitute for egg as we dont eat egg.

      Reply
    10. Sasa says

      March 04, 2011 at 9:05 pm

      I like sleepovers too - fun even for grown up girls ^_^ Coconut cake looks gorgeous and moist.

      Reply
    11. honeywhatscooking says

      March 06, 2011 at 7:40 pm

      @Satya - Here is a great site from Eggless Cooking on egg substitutes - http://www.egglesscooking.com/egg-replacements/ Hope this helps.

      Reply
    12. honeywhatscooking says

      March 06, 2011 at 7:41 pm

      @Sasa - thanks! I don't think sleepovers ever get old.

      Reply
    13. Nina says

      July 16, 2011 at 8:36 pm

      Wow! I just found this on dessert-stalking and cannot wait to make it! Thanks for posting it there...love your blog!

      Reply
    14. Anonymous says

      April 08, 2012 at 3:09 pm

      In the ingredients it says 3/4 cup boiling water for the cake. But in the directions you say boil 1 1/2 cup water. Which amount is correct?

      Reply
    15. honeywhatscooking says

      April 08, 2012 at 4:06 pm

      @anonymous. 3/4 cup of water is correct. Sorry for the confusion.

      Reply
    16. Chow Mabel says

      November 12, 2012 at 2:13 pm

      I just made this. Its an excellent recipe. However, ive modified abit here. I cut half of wheat flour to oat bran, half of the old fashion oat to quick cook. I didnt add brown sugar, only 1 table spoon.
      Turn out nice n moist. I didnt make the glaze since my bf dont like sweet stuff. Ive also add one tsp of cinnamon powder in the cake.

      Reply
    17. honeywhatscooking says

      November 13, 2012 at 4:25 am

      @Chow Mabel - thanks. Wow, you made this very little sugar. That's great. And no glaze. Impressive. Glad you liked it. 🙂

      Reply
    18. LeaBeth says

      December 28, 2018 at 10:54 am

      This cake is delish!!Made a few changes...changed the topping cinnamon for 1/2 cinnamon 1/2 all spice...changed nurs for 1/2pecans 1/2 almonds
      Then when I put the topping on I put under broil just to brown topping...nicer nut flavor...
      This is a keeper?

      Reply
      • honeywhatscooking says

        December 29, 2018 at 1:05 am

        I loved this cake, my mom loved it more since she loves oatmeal. I love that it's a little healthy than other cakes. So glad you enjoyed it. Love the addition of almonds. Thank you for sharing, LeaBeth.

        Reply

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    Hi, I'm Nisha... a foodie who is passionate about healthy-ish living and mindful eating. You'll find a little bit of everything here. I use mostly organic real ingredients and incorporate seasonal produce in my cooking. I believe food is medicine. Come join me on this soul-searching journey as I share my love for good food, and I hope somewhere along the line, I inspire you to eat better.

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