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While going through my grandmother’s old tin box of recipes I came across this old favorite, handwritten by her, and oozing with memories. It’s an oatmeal cake with a brown sugar flavor and the top is a gooey carmelized frosting with coconut and pecans. Delightfully old-fashioned.
In small bowl, combine rolled oats and boiling water; let stand 20 minutes.
Meanwhile, heat oven to 350 degrees F. Grease and flour a 13×9-inch pan.
In a large bowl, combine the sugars and butter; beat until light and fluffy. Add vanilla and eggs; blend well. Add oatmeal and all the remaining cake ingredients; mix well.
Pour batter into the greased and floured pan.
Bake at 350 degrees F for 35 to 45 minutes or until a toothpick inserted in the center comes out clean.
For the topping, in small bowl, combine the brown sugar, butter and whipping cream or half-and-half. Beat at high speed until smooth. Stir in coconut and nuts. Spoon over warm cake; spread to cover.
Broil 4–6 inches from heat for 1 to 2 minutes or until bubbly and light golden brown. Cool 1 hour or until completely cooled.