Title: Coconut Oatmeal Cake
Categories: Cake Dessert
Yield: 12 Servings

CAKE
1	c	Rolled oats*
1 1/4	c	Boiling water
1/2	c	Butter; softened
1	c	Packed light brown sugar
1/2	c	Granulated sugar
2		Eggs
1	ts	Vanilla extract
1 1/2	c	All-purpose flour
1	ts	Baking soda
1/2	ts	Salt
1	ts	Ground cinnamon
1/4	ts	Ground nutmeg
TOPPING
6	tb	Butter; softened
2/3	c	Packed light brown sugar
1/4	c	Half-and-half
2/3	c	Chopped pecans or walnuts
1	c	Flaked coconut

Heat oven to 350 degrees and butter a 13 x 9 x 2-inch baking pan.

Place oats in medium bowl. Add boiling water; let stand for 20 minutes and drain off water. Sift together the all-purpose flour, baking soda, salt, ground cinnamon, and nutmeg and reserve.

Mix butter and both sugars until light and creamy, about four minutes. Add eggs and vanilla. Beat until creamy, about one minute. Beat in rolled oats and sifted dry ingredients until well mixed.

Spread batter evenly in the prepared pan. Bake until wooden pick inserted in center comes out clean, 25 to 30 minutes. Remove cake from oven and cool in cake pan.

For topping, mix butter and sugar until light and creamy, about four minutes. Stir in remaining ingredients. Spread on cake. Broil in oven until golden brown, about one minute.

Makes 12 servings.

*Note: Quick cooking oats can be substituted for regular rolled oats. Nutritional Information: Available upon request.

recipe by Gale Gand

Copyright American Dairy Association (Reprinted with permission)

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