Tuesday, November 13, 2012
Oatmeal Cake with Gooey Coconut Topping
Since I had spent Sunday cleaning much of the day, Monday was kind of my day to relax (while the kids were at school anyways).
The house was in order, laundry was all done up, our summer yard items had been packed away in the shed and the van had been cleaned and swept over the weekend.
So, yesterday I just wanted to curl up with my coffee, catch up on some of my shows that I had recorded, eat some leftover Slow Cooker Cheesy Potatoes with Smoked Sausage and do some baking.
Yes, I do love days like that! No where to go and nothing pressing to attend to. It doesn't happen often, so I relish it when it does!
I decided on this recipe for the baking aspect of my day. My grandmother made it often. It was always one of my favorites!
This cake is over-the-top scrumptious! It has an incredibly moist batter and the gooey, sugary coconut topping is well, truly the "icing on the cake!" Once cooled, the topping becomes caramel-like and sticky ... and really seeps into the cake! Oh, so divine!
I love oatmeal and coconut together in dessert recipes! This one is no exception!
1 1/4 cup boiling water
1 cup oats
1/2 cup butter, room temperature
1 cup white sugar
1 cup brown sugar, firmly packed
1 teaspoon vanilla
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1 1/2 cups flour
1/2 teaspoon salt
1/2 cup butter, melted
2 cups coconut
1 cup pecans, chopped finely (optional - I omit)
1 1/2 cups brown sugar, firmly packed
8 tablespoons milk (can use evaporated milk, if desired)
Preheat oven to 350 degrees.
Pour boiling water over oats in a small bowl. Allow to sit for 15 minutes.
Cream together butter and sugars. Add eggs. Beat well.
Add in the soaked oats, vanilla, baking soda, flour, cinnamon, nutmeg and salt.
Pour into a greased 9 x 13 pan.
Bake for 30 minutes.
Meanwhile, combine topping ingredients.
Pour and spread topping over cake when you take it out of the oven. Bake under the broiler for a few minutes until top is brown. Watch cake closely so that it does not burn.
Allow cake to cool. As it cools, the topping will get thick and sticky ... and will really ooze down into the cake!