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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
1 1/2 cups boiling water |
1 cup uncooked regular or quick-cooking oats |
1/2 cup butter or margarine, softened |
1 cup sugar |
2 1/2 cups firmly packed brown sugar, divided |
1 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1 teaspoon vanilla extract |
2 large eggs |
1 1/2 cups all-purpose flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 1/2 to 2 cups flaked coconut |
1 1/2 cups chopped pecans |
1/3 cup butter or margarine, melted |
1/3 cup milk |
Directions:
1. Stir together 1 1/2 cups boiling water and oats; let stand 20 minutes.
2. Beat 1/2 cup butter, 1 cup sugar, and 1 cup brown sugar in a large bowl at medium speed with an electric mixer until creamy; add cinnamon and next 3 ingredients, beating well.
3. Stir in flour, baking soda, and salt just until moistened; beat in oatmeal. Pour batter into a lightly greased 13- x 9-inch pan.
4. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean.
5. Combine remaining 1 1/2 cups brown sugar, coconut, and remaining ingredients in a bowl; spread over warm cake.
6. Broil 8 inches from heat 2 to 3 minutes or until golden.
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