POM Oatmeal Cake with Coconut POM Frosting

A recipe in my “POM Series”. Check out my POM Wonderful post for explanation.   

There is a great recipe for Oatmeal Cake in the local cookbook from home that I refer to often. It calls for 1 1/4 c. boiling water. I subbed in 1 1/4 c. boiling POM juice and followed the rest of the as written, with a small addition in the amounts of spices called far.

Cake:
1 1/4 c. boiling POM pomegranate juice
1 c. oats, uncooked
1/2 c. butter
1 c. sugar
1 c. brown sugar
2 eggs
1 tsp. vanilla
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. nutmeg
1 1/2 c. flour

Frosting:
1 c. coconut
1/4 c. POM Pomegranate Juice
1-2 c. powdered sugar

Pour POM Pomegranate juice over oats; cover, let stand 20 minutes. Beat butter, gradually beat in sugars, eggs and vanilla. Stir in oat mixture. Mix together the dry ingredients and add to the creamed mixture, blending well. Pour batter into greased and floured 9″ square baking pan. Bake in preheated 350 degree oven for 50-60 minutes.

Stir coconut, pomegranate juice, and 1 c. powdered sugar together. Add more powdered sugar as needed to reach desired consistency.

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