OATMEAL CAKE with CARAMEL COCONUT GLAZE

This is one of my favorite Cakes! I also think it’s one of Shannon’s favorites. I often double the glaze recipe….cuz everyone seems to sneak extra off the top of the cake. It’s delicious.

YOU WILL NEED:

1 1/2 cups water

1 cup quick-cooking or old-fashioned rolled oats (oatmeal)

1 1/2 cups flour

1 tsp. baking soda

1 tsp. salt

3/4 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1/2 cup (1 stick) butter, softened

1 cup granulated sugar

1 cup firmly packed brown sugar

1 tsp. vanilla extract

2 eggs

DIRECTIONS:

Boil the water in a small saucepan. Stir in the oats. Cover and let stand for 20 minutes. Preheat the oven to 350 degrees. Grease a 9×13 inch pan. Sift the flour, baking soda, salt, cinnamon, and nutmeg onto a square of wax paper (or mix in a bowl). Set aside.

Beat the butter, sugar, and brown sugar in a large bowl. Add vanilla and eggs and beat well. Stir in the oats mixture. Stir in the dry ingredients and mix well. Scrape the batter into the prepared pan and bake 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Mix the glaze and spread it on the warm cake.

YOU WILL NEED:

(I usually double this)

1/4 cup (1/2 stick) butter

1/2 cup firmly packed brown sugar

2 tablespoons milk

3/4 cup coconut

3/4 cup chopped pecans, walnuts, or Almonds (optional)

Melt the butter in a medium saucepan. Add the brown sugar and milk. Bring to a boil; boil for 1 minute. Remove from the heat and add the coconut and nuts, if using. Spread over the warm cake. Delicious!