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 large eggs
- 1-1/2 cups 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 sweetened shredded coconut
- 1/2 cup chopped pecans
- 1 teaspoon vanilla extract
Directions
- 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.
- Transfer to a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- 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.
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