I’ve probably mentioned before that I’m not really much of a cake person. I usually choose a different dessert – pie, cheesecake, custards, etc. But I definitely make exceptions for cakes that are moist and gooey. I guess I just like my desserts to be wet. Whatever that means.
Anyway, I got this recipe from a friend’s mother in 1975, and it has always been one of my very favorite cakes.
I haven’t made it for a while, but decided it would be just the thing for a recent dinner with good friends.
Oatmeal Cake with Broiled Coconut Topping
1 ½ cups boiling water
1 cup quick oatmeal
1 cup brown sugar
1 cup sugar
½ cup shortening or butter (I use butter)
1 teaspoon baking soda
1 teaspoon cinnamon
1 ½ cups flour
½ teaspoon salt
1/2 cup butter, melted
1 cup chopped walnuts or pecans
1/2 cup brown sugar
1 cup coconut
1/4 cup evaporated milk
1 teaspoon vanilla extract
Grease and flour a 13 x 9 broiler-safe cake pan.*
Pour boiling water over oatmeal, in a medium bowl, let stand 10 minutes. Cream sugars, shortening and eggs until fluffy. Blend flour, baking soda, cinnamon and salt in a separate bowl. Stir in dry ingredients and oatmeal alternately, blending well after each addition. Pour into prepared pan. Bake at 350 for 30 minutes, or until cake tests done.
Melt butter and add remaining ingredients. Blend well. Spread on HOT cake and place under broiler until lightly browned.
* Those observant ones among you may notice that I used a Pyrex cake pan, which is not supposed to be used under the broiler. Usually I make this in a metal pan, but I forgot. Therefore, I set the pan farther away from the broiler, and didn’t brown it quite as much as I usually do.