A Sweet Finish: Breakfast Comes to Dessert + Summer Florals for A Simple & Sensational Table

Posted on Aug 4 2015 - 3:04pm by Brenda and Jessi Meehan

One of the things that we really love about our lifestyle is that we have regular play-dates with our friends to share a simple meal, enjoyable conversations, and sometimes the girls like to beat the boys in a good game of cards. (FYI, Chris takes great exception to this last statement… LOL)

Last week Jackie and Bill came to our house (we alternate every other month) for dinner and cards. Jackie brought the most delicious dessert that all of you ought to try – Oatmeal Cake with Coconut Pecan Frosting – Topped with Whipped Cream


This one’s a keeper, here’s the recipe –


1 cup rolled oats (not instant)
1 1/4 cups boiling water
1 stick unsalted butter, slightly softened
1/2 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour

1 cup shredded coconut, packed
5 ounces butter
2/3 cup brown sugar
1/4 cup light cream
2/3 cup walnuts or pecans, chopped

oatmeal cake

For cake:
Preheat oven to 350 degrees F, and lightly butter a 9-inch cake pan.

Place oats in a bowl. Add boiling water and let stand 20 minutes. Cream butter and sugars, then add eggs and vanilla and stir well. Add rolled oats. Add dry ingredients. Pour batter into cake pan and bake 40 minutes.

For topping: On a cookie sheet, spread out coconut and bake until golden brown, about 5 minutes. Cream butter then add brown sugar. Stir in cream, nuts and coconut. Lightly spread over top of cake. Add a dollop of whipped cream or Cool Whip to each individual plate as you serve.

Thought for this casual supper I would “summer up” existing table décor to add some sunshine and flowers to our table-scape. I had these adorable daffodils and scattered some in our centerpiece for balance. Faux flowers could also be used. If so, simply ribbon to your napkins and design your own.


BTW – The girls won again! Whoo Hoo, it was a great night.