Coconut-Topped Oatmeal Cake Recipe

Coconut-Topped Oatmeal Cake Recipe

  • 1 1/2 cups boiling water
  • 1 cup quick-cooking oats
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • TOPPING:
  • 1 cup packed brown sugar
  • 1/2 cup butter
  • 1/2 cup milk
  • 1 cup flaked coconut
  • 1/2 cup chopped pecans
  • 1 teaspoon vanilla extract
  1. In a bowl, pour boiling water over oats; let stand for 5 minutes. In a large mixing bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, cinnamon and salt; add to the creamed mixture alternately with the oat mixture until combined.
  2. Transfer to a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean.
  3. Meanwhile, in a saucepan, bring the brown sugar, butter and milk to a boil over medium heat. Remove from the heat; stir in coconut, nuts and vanilla. Pour over warm cake. Cool completely.
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