Oatmeal Cake with Macapuno Walnut Topping

I’m over the moon with this picture, I have never taken a photo of any food that looks this great, I kept asking myself, did I really take this picture?

I am really glad that this time a picture can affirm to what I have to say about this surprisingly wonderful cake. I stumbled upon it on For the Love of Cooking. Pam, the owner of that blog is a great photographer, her photos are gorgeous. I got curious with this recipe; I have never tried making or even tasted oatmeal cake, I have baked using oatmeal in cookies and even substitute a potion of the flour with oats in some recipes, but never this way.

But that’s not the only reason why , she (Pam) also mentioned that it’s really quick and easy…now that’s music to my ears, I read the recipe over once, twice, it seemed really easy, so I copied it and to test it, I decided to make it at 4-ish in the morning, while preparing my daughter’s breakfast and packed lunch, this will be her recess-time treat.


To make the story short, this oatmeal cake rocks! It’s officially included in my recipe collection, now. Today. 24th day of July.

I did some substitutions in the frosting; in the original recipe, it did not say what type of coconut to use but in the picture, it looks like shredded coconuts, I didn’t have those and I don’t think dessicated would be a suitable replacement, so I used sweetened Macapuno (coconut sport – a variety of palm tree not unlike coconut but it’s meat is really, really tender) and used walnuts in place of pecans.


This cake didn’t last that long, after a few hours out of the oven, it’s gone…

and here’s the recipe, make one for yourself

Oatmeal Cake with Macapuno Walnut Topping:
tweaked from Original recipe from For The Love of Cooking

1/2 cup quick cooking oatmeal
3/4 cups boiling water
1/2 cup sugar
1/2 cup brown sugar
2/3 cups flour
1/2 tsp salt
1/2 tsp baking soda
1 egg
1/4 cup of shortening

Mix the oatmeal with the boiling water, stir and cover. Grease and flour a 9×9 pan. Mix the remaining ingredients then stir in the oatmeal mixture.

Pour batter into pan and bake at 350 for 23-25 minutes.

Macapuno – Walnut Topping:

3 tbsp melted butter
1/4 cup brown sugar
1/2 cup sweetened macapuno (coconut sport)
1/2 cup chopped walnuts
2 tbsp milk
1/2 tsp vanilla

Combine all ingredients and mix thoroughly. Carefully spread frosting over the top of the cake. Broil until the topping is just brown. Watch very closely – it doesn’t take long. Cool, slice and serve.



4 Responses to "Oatmeal Cake with Macapuno Walnut Topping"

  1. Gayle Shaw   February 17, 2010 at 4:58 pm

    Hi Olive

    I am from Montreal, Quebec and a woman I work with gave me a jar of macapuno strings. I didn’t know what to do with it because it is not a common item here in Quebec. I just wanted to let you know I loved your oatmeal cake, the walnut topping was just fantastic! Thank you so much for sharing your recipe!!

    • Olive   February 17, 2010 at 10:20 pm

      You’re welcome, Gayle..I’m glad you liked it, I love it too, macapuno is really yummy, I just recently used it as filling for coconut cake and it’s really good :).

      Thank you too for your comment, I really appreciate it..Have a nice day there in Quebec!! 🙂

  2. Wizzy   August 6, 2009 at 6:42 pm

    This is something for my to make file. Just to confirm Macapuno is coconut right? Such original recipes on this site.

    • Olive   August 7, 2009 at 1:01 am

      Hi Wizzy 🙂

      Macapuno is a variety of coconut palm they are similar but not the same. It’s like what a banana is to a plantain.
      Macapuno is very soft and tender and sweet, it is also called coconut sport.

      Let me know how it goes when you try it 🙂


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