Description

A moist, spice-forward cake featuring oats soaked in boiling water for ultimate tenderness, finished with a caramelized coconut and nut topping. Perfect for anyone seeking a classic comfort dessert with a sophisticated hint of nutmeg.

Ingredients

1 cup old-fashioned oats
1 1/2 cups boiling water
1/2 cup butter, softened
1 cup granulated sugar
1 cup firmly packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
6 tablespoons butter, melted
1 cup shredded coconut
1/2 cup chopped pecans or walnuts
2/3 cup brown sugar
1/4 cup evaporated milk

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Instructions

Preheat oven to 350°F (175°C) and grease a 9×13 inch baking pan.
Pour boiling water over the oats in a heat-proof bowl and let sit for 20 minutes to soften.
In a large mixing bowl, cream together the softened butter, granulated sugar, and 1 cup of brown sugar until light and fluffy.
Beat in eggs one at a time, followed by the vanilla extract and the soaked oatmeal mixture.
Whisk together the flour, baking soda, salt, cinnamon, and nutmeg in a separate bowl; gradually mix into the wet ingredients.
Pour the batter into the prepared pan and bake for 30 minutes or until a toothpick comes out clean.
While the cake is in its final minutes of baking, melt butter in a saucepan and stir in coconut, nuts, brown sugar, and evaporated milk.
Spread the topping over the hot cake and broil for 2-3 minutes until the surface is bubbling and golden brown.

Notes

For the best results, ensure your eggs are at room temperature to prevent the batter from curdling when mixing. If you prefer a less sweet cake, you can slightly reduce the granulated sugar in the batter without affecting the structure.

Prep Time: 30 mins
Cook Time: 35 mins
Category: Dessert
Method: Baking
Cuisine: American