Old-Fashioned Oatmeal Cake

This delicious Old-Fashioned Oatmeal Cake topped with a coconut and nuts mixture is perfect for anytime dessert.

Prep: 25 min | Cook: 47 min | Yield: 16 servings

Ingredients

Cake

• 1 1/2 cups quick-cooking oats
• 1 1/4 cups boiling water
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 1/2 cup butter, softened
• 1 teaspoon vanilla extract
• 3 eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg

Topping

• 2/3 cup packed brown sugar
• 1/4 cup butter, melted
• 3 tablespoons Half-and-Half or milk
• 1 cup coconut
• 1/2 cup chopped nuts

Instructions

1. Cake: In small bowl, mix oats and boiling water; let stand for 20 minutes.
2. Meanwhile, heat oven to 350 degrees F. Grease a 13 x 9-inch pan with shortening or cooking spray; lightly flour.
3. In large bowl, beat granulated sugar, 1 cup brown sugar and 1/2 cup butter with electric mixer on medium speed until light and fluffy, scraping bowl occasionally.
4. Beat in vanilla extract and eggs.
5. Beat in oat mixture and remaining cake ingredients until well blended, scraping bowl occasionally.
6. Spread batter evenly in pan.
7. Bake for 35 to 45 minutes or until a wooden pick inserted in center comes out clean.
8. Topping: Set oven control to broil. In small bowl, beat 2/3 cup brown sugar, 1/4 cup butter and the Half-and-Half with electric mixer on high speed until smooth.
9. Stir in coconut and nuts.
10. Spoon over warm cake; spread to cover.
11. Broil 4 to 6 inches from heat 1 to 2 minutes or until bubbly and light golden brown.
12. Cool completely, about 1 hour.