This moist and delicious oatmeal cake is made with old-fashioned rolled oats. The topping contains broiled shredded sweetened coconut, that adds a delicious crunch. This cake tastes even better the next day. It’s great for snacking and family gatherings.

Makes 9 to12 servings

Ingredients:

       Cake  

• 1 cup old-fashioned rolled oats
• 1-1/2 cups boiling water
• 1/2 cup butter, plus 1 tablespoon to grease the baking pan
• 2 large eggs
• 1 cup brown sugar
• 1/2 to 3/4 cup granulated sugar
• 1-1/2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt

      

Topping

• 3 Tablespoons butter, room temperature
• 1/2 cup brown sugar
• 1/4 cup light cream or evaporated milk
• 1 teaspoon vanilla extract
• 1 cup shredded sweetened coconut

Directions: 

1. Preheat oven to 350 °F. Grease a 9-inch square pan with butter.
2. In a large mixing bowl, add oatmeal.  Pour boiling water over the oatmeal.
3. Cut butter into 1-inch pieces and stir into oatmeal/boiling water mixture.  Set aside for 20 minutes.

4. Add the eggs, brown sugar, and white sugar and mix well.
5. Add flour, cinnamon, baking soda, and salt.  Stir to combine.
6. Spoon mixture into prepared baking pan.  Bake for 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean.

7. Meanwhile, combine topping ingredients in a small bowl.
8. When cake is done, remove the cake from the oven and turn the oven on to broil.
9. Spread the topping evenly over the warm cake. Place under the broiler for 2 to 4 minutes until it bubbles and the coconut is golden brown.

Tip:

• This cake can be made in advance and tastes just as good, if not better, made one day ahead of time.  Allow it to cool to room temperature, then store it on the counter tightly, covered in aluminum foil.