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This cake is super moist and has a delicious coconut caramel topping. Pairs well with vanilla bean ice cream.
Set oven to 350ºF. Boil water and add oatmeal. Stir and let sit 15 minutes.
Mix together butter, brown sugar, sugar, eggs, flour, baking soda, salt, vanilla and nutmeg. When combined, add oatmeal. Pour into a greased 9×13 pan.
Bake 30 minutes (don’t overbake). Turn oven to broil while preparing the caramel glaze for the cake.
Heat butter, brown sugar, and evaporated milk until boiling. Add coconut and continue boiling 1 minute. Pour over warm cake. Place cake in the oven (watching closely) until coconut is lightly browned.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!