This cake is one of my favorites. It is the ugly step-sister of cakes because it isn't pretty to look at but when you take a bite a little love affair will start. It is very moist and a little dense which makes it a perfect dessert to have during the cold fall and winter months. We had company over last night so I wanted to make a cake that I knew would impress. It starts with a baked oatmeal cake and a caramel glaze. After the cake is baked you pour the glaze on top and broil it until the coconut browns ever so slightly. When the cake cools the topping is a little chewy. So good. Make this next time you want to impress guests. This recipe is a keeper.
This is what the cake looks like as you put it in the oven.

When there is 5 minutes of baking time left start on the caramel glaze. Pour the glaze on the hot cake.

Cake with caramel coconut topping ready to go into an oven set to broil.




Watch the cake while it is under the broiler. Do you see those yummy caramel bubbles? Let cake broil until the coconut is slightly browned and caramel is bubbly. Fantastic!

Oatmeal Cake
*Amy W.

1 1/2 c water
1 c. oatmeal
1 cube butter, softened
1 c. brown sugar
1 c. sugar
2 eggs
1 1/2 c. flour
1 t. baking soda
1 t. salt
1 t. vanilla
1/4 t. nutmeg
1/4 t. cinnamon

Directions:
1. Set oven to 350 degrees
2. Boil water and add oatmeal. Stir and let sit 15 min.
3. Mix together all other ingredients and add oatmeal. Pour into greased 9x13 pan. Bake 30 minutes (don't overbake). Turn oven to broil while preparing caramel glaze for cake.

Carmel Glaze
1 cube butter, softened
1 c. brown sugar
1/2 c. evaporated milk
1 c. coconut

1. Cook top three ingredients until boiling.
2. Add coconut and continue boiling 1 minute.
3. Pour over warm cake.
4. Place cake in oven (watching closely) until coconut is lightly browned.

Serve with vanilla ice cream or whipping cream. Printable recipe.