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.

Wow that's a mouthful! These cookies will be too. They are so good...something about having coconut in a cookie makes me so happy. I found this recipe in the Dallas Morning News when we lived in Dallas. Now that I'm in Idaho, I thought I'd give these cookies a try.


Texas Governor's Mansion Cowboy Cookies
*Laura Bush

3 cups flour
1 Tbs baking powder
1 Tbs baking soda
1 Tbs ground cinnamon
1 tsp salt
1 1/2 cups (3 cubes) butter, room temperature
1 1/2 cups sugar
1 1/2 cups packed light-brown sugar
3 eggs
1 Tbs vanilla
3 cups semisweet chocolate chips
3 cups old-fashioned rolled oats
2 cups sweetened flake coconut
2 cups chopped pecans (8 oz)

Directions:
Heat oven to 350 F. Mix flour, baking soda, cinnamon and salt in bowl. Set aside.
In large bowl beat butter on medium speed until smooth and creamy, 1 minute.
Gradually beat in sugars; beat to combine, 2 minutes. Add eggs, one at a time, beating after each. Beat in vanilla. Stir in flour mixture until just combined. Add chocolate chips, oats, coconut and pecans. For each cookie drop 1/4 cup dough (everything's bigger in Texas) onto ungreased baking sheets, spacing 3 inches apart. Bake for 17-29 minutes, until edges are lightly browned; rotate sheets halfway through. remove cookies from rack to cool.

For smaller cookies, use 2 tablespoons dough for each. Bake at 350 for 15-18 minutes. Printable recipe