Coconut-Topped Oatmeal Cake |
|
 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
|
This is an old-fashioned cake with mass appeal that was passed down from my husband's grandmother. It's a classic for everyone's recipe box. -Tamra Duncan Ingredients:
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 king arthur unbleached 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 2% milk |
1 cup flaked coconut |
1/2 cup chopped pecans |
1 teaspoon vanilla extract |
Directions:
1. In a small bowl, pour boiling water over oats; let stand for 5 minutes. In a large bowl, cream butter and sugars until light and fluffy. 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, beating well after each addition.
2. Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.
3. Meanwhile, in a small saucepan, bring the brown sugar, butter and milk to a boil over medium heat. Remove from the heat; stir in the coconut, nuts and vanilla. Pour over warm cake. Cool completely. Yield: 12-16 servings.
|
|