Description
From Natalie Perry of Perry’s Plate.
Ingredients
- FOR THE CAKE:
- 1 cup Uncooked Rolled Oats
- 1-¼ cup Boiling Water
- ½ cups Softened Butter
- 1 cup White Sugar
- 1 cup Firmly Packed Brown Sugar
- 1 teaspoon Vanilla Extract
- 2 Eggs
- 1-½ cup All-purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Cinnamon
- ½ teaspoons Salt
- FOR THE TOPPING:
- ¼ cups Melted Butter
- ½ cups Firmly Packed Brown Sugar
- 3 Tablespoons Half-and-Half Or Milk
- ½ cups Chopped Nuts (pecans Or Walnuts)
- 1 cup Flaked Sweetened Coconut
Preparation
Preheat oven to 350º F. Grease and flour a tube pan that has a removable base. You could also use a 9×13 baking pan
In a small bowl, combine rolled oats and boiling water. Cover and let it rest for 20 minutes.
In a large bowl, cream the butter, white sugar, brown sugar, and vanilla until light and fluffy. Add eggs and beat again. Fold in oatmeal.
In a medium bowl, whisk flour, baking soda, cinnamon, and salt. Add to the creamy mixture and stir until just combined.
Pour the batter into the pan you are using and bake for 45–50 minutes or until cake feels firm to the touch and a toothpick inserted into the center comes out clean. DO NOT REMOVE THE CAKE FROM THE PAN.
Make the topping by combining the topping ingredients in a bowl. Spread the topping on top of the cake and put the cake back into the oven to broil for 2–3 minutes or until the topping becomes bubbly and the coconut is browned.
Let the cake cool slightly before carefully removing it from the tube pan. If you are using a 9×13 pan, just leave the cake in the pan to slice it.
