A good, moist, oatmeal cake with a broiled coconut topping.
Ingredients
- ½ cups boiling water: 1 piece
- rolled oats: 1 cup
- packed brown sugar: 1 cup
- white sugar: 1 cup
- unsalted butter: 0.5 cup (softened)
- eggs: 2 piece
- ½ cups all-purpose flour: 1 piece
- baking soda: 1 tsp
- ground cinnamon: 1 tsp
- ground nutmeg: 1 tsp
- salt: 0.5 tsp
- flaked coconut: 1 cup
- white sugar: 0.5 cup
- packed brown sugar: 0.25 cup
- unsalted butter: 6 Tbsp (melted)
- vanilla extract: 0.25 tsp
- cream: 0.25 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
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Pour boiling water over oats in a small bowl. Mix well, and set aside to cool.
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Beat brown sugar, white sugar, butter, and eggs in a large bowl until creamy. Mix in flour, baking soda, cinnamon, nutmeg, and salt. Stir in cooled oatmeal until combined. Pour batter into the prepared pan.
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Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 35 minutes.
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While the cake is baking, make the topping: Combine coconut, white sugar, and brown sugar in a mixing bowl. Add melted butter, cream, and vanilla; stir until well combined.
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Remove cake from the oven; turn on the broiler.
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Drop small spoonfuls of topping mixture over the cake, then carefully spread topping into an even layer to cover the surface.
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Place under the preheated broiler until topping is bubbly and lightly browned, 2 to 5 minutes.
