Ingredients

The following ingredients have 10 Servings
  • 1 cup old-fashioned rolled oats
  • 1 ¼ cups boiling water
  • 2 large eggs
  • ½ cup butter (softened)
  • 1 cup cane sugar
  • 1 cup organic brown sugar
  • 1 teaspoon vanilla
  • 1 ½ cups all-purpose flour (all-purpose gluten-free flour works as well)
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • ¼ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • ¼ cup butter (melted)
  • ½ cup packed brown sugar
  • 1 cup sweetened shredded coconut
  • ½ cup pecans (chopped)
  • 3 Tablespoons canned coconut milk

Instruction

  • Preheat oven to 350°F. Grease a 9x13 baking pan.
  • In a small mixing bowl add oats and boiling water. Let stand for 20 minutes.
  • Using an electric mixer or stand mixer, beat sugar, brown sugar and butter on medium speed until combined and fluffy. Beat in eggs and vanilla. Fold in oatmeal.
  • Combine dry ingredients in another bowl. Flour, baking soda, cinnamon, salt and ground nutmeg. Add wet to the dry ingredients and mix until just combined.
  • Pour batter into prepared baking dish.
  • Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
  • Let cool while preparing the topping — combine melted butter, brown sugar, pecans, coconut, milk in a small mixing bowl.
  • Spread topping over the cake and place the cake back in the oven on broil for 2-3 minutes or until the topping is bubbly and the coconut is golden brown. Watch carefully so your coconut doesn’t burn!
  • Cool on a wire rack for about 30-60 minutes before serving.