(Ingredients:
- 1 cup quick-cooking rolled oats
- 1 1/3 cups boiling water
- 1/2 cup butter, soft
- 1/2 cup light brown sugar, firmly packed
- 1/2 cup granulated sugar
- 2 eggs, beaten
- 1 teaspoon vanilla extract
- 1 1/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- .
- Coconut Pecan Topping:
- 1/2 cup evaporated milk
- 1/4 cup light brown sugar, firmly packed
- 1/4 cup granulated sugar
- 1/4 cup butter
- 1 cup flaked coconut
- 1/2 cup chopped pecans
Preparation:
Make Cake. Combine oats and boiling water, stirring to blend well. Let stand 20 minutes.
In a mixing bowl, cream butter; add sugars and beat at medium speed of electric mixer. Add eggs, vanilla, and cooled oatmeal mixture, beating until well blended.
Into a separate bowl, sift together flour, baking powder, salt, and cinnamon. Add to creamed mixture, stirring until smooth.
Pour batter into a greased and floured 9-inch baking dish. Bake at 325° for 35 minutes.
While cake is baking, combine topping ingredients in a medium saucepan; mix well. Bring to a boil, stirring constantly. Spread over hot cake right out of the oven. Turn broiler on; return cake to oven to broil topping for about 4 to 5 minutes. Cool and serve. Serves 9.
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