Oatmeal Cake with Coconut Topping

This oatmeal cake is topped with a coconut and brown sugar pecan topping then broiled.

Ingredients:

• 1 cup oatmeal
• 1 1/2 cups boiling water
• 3/4 cup granulated sugar
• 1 cup packed brown sugar
• 1/2 cup butter
• 2 eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• Topping, below

Preparation:

Combine oatmeal in boiling water; let stand for 20 minutes.

Cream sugars with butter or margarine; add eggs, one at a time, beating after each addition. Add oatmeal mixture. Sift dry ingredients together; add to cream mixture, stirring just enough to blend. Add vanilla extract; place in greased and floured 13 x 9 x 2-inch baking dish. Bake at 325° for about 30 minutes, or until cake springs back when lightly touched. Spread with topping (below) while still hot.

Topping

• 1 cup brown sugar
• 4 tablespoons margarine
• 1 cup shredded coconut
• 1/3 cup cream or evaporated milk
• 1/2 cup chopped walnuts or pecans

Cream sugar with butter or margarine; add coconut. Add enough cream to moisten. Spread on hot cake and sprinkle with chopped nuts. Broil until topping is bubbly.
Serve warm.

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