Ingredients

The following ingredients have 10 Servings
  • Cake:
  • 1 cup rolled oats
  • 1 1/4 cups boiling water
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • Icing:
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 1/2 cup brown sugar
  • 3 tablespoons heavy cream
  • 3/4 cup shredded coconut
  • powdered sugar, optional

Instruction

  • Preheat oven to 350º F and lightly grease an 8x8-inch baking dish with butter or non-stick spray.
  • Place oats in a heatproof bowl and pour boiling water over them. Set aside to let soak for 20 minutes.
  • In a medium bowl, whisk together flour, baking soda, salt, cinnamon and nutmeg and set aside.
  • In a large bowl or mixer, cream together butter and sugar for 2-3 minutes, or until fluffy and lightened in color, then beat in eggs and vanilla extract.
  • Fold soaked oats into egg mixture, then mix in dry ingredients until incorporated and smooth.
  • Pour batter into greased baking dish and bake for 40-50 minutes, or until toothpick inserted in center comes out clean.
  • While cake bakes, mix melted butter, brown sugar, cream and shredded coconut together.
  • Remove cake from oven and pour topping evenly over the top, then return cake to oven and broil for 2-4 minutes, or until bubbly and golden.
  • Remove from oven and let cool at least 10-15 minutes before serving.