Oatmeal Cake

This Oatmeal Cake is a dense, yet moist cake with a broiled coconut topping that will remind you of baked oatmeal with icing on it.

Cake:
1 cup quick cook oats
1½ cup hot water
2 cups all-purpose flour, unbleached
1 tsp. soda
½ tsp. salt
1 tsp. ground cinnamon
½ cup butter
½ cup butter
1 cup brown sugar
1 cup sugar
2 eggs

Icing:
½ cup butter
½ cup brown sugar
½ cup evaporated milk
1 tsp. pure vanilla extract
1 cup pecans, chopped
1 cup coconut

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5).  Lightly grease a 9x12" baking pan.

For the Cake:  
In a small bowl, pour hot water over oatmeal; set aside.

In medium bowl, combine dry ingredients; set aside.

In bowl of an electric mixer using the paddle attachment, cream butter until fluffy. Add sugar and beat until creamy. Add eggs one at a time mixing until well incorporated. Add the oatmeal and the dry ingredients and mix until all is incorporated. Pour in prepared pan.

Bake for 20 minutes.

For the Icing:  
In a medium size saucepan, heat butter, brown sugar, and milk until boiling. Boil for 1 minute. Remove from the heat. Add vanilla, pecans and coconut stir well.

Remove cake from the oven and spoon icing over the top evenly.  Return cake to the oven and bake for 20 minutes or until cake is done and lightly brown.

Broil for 2-3 minutes before removing cake.