All Recipes Dessert Recipes Cakes

Ingredients

1 ¼ cups boiling water 1 cup quick-cooking oats ½ cup butter 1 cup white sugar 1 cup packed brown sugar 2 eggs 1 teaspoon ground cinnamon 1 teaspoon baking soda 1 ½ teaspoons salt 1 ⅓ cups all-purpose flour ½ cup butter 1 cup packed brown sugar 4 tablespoons evaporated milk 1 cup flaked coconut 1 cup chopped walnuts

Nutrition Info

263.7 calories carbohydrate: 36.6 g cholesterol: 36.7 mg fat: 12.6 g fiber: 1.2 g protein: 2.8 g saturatedFat: 6.3 g servingSize: - sodium: 275.4 mg sugar: 27.7 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
Pour boiling water over oats. Set aside.
Sift together flour, salt, soda and cinnamon. Set aside.
Cream 1/2 cup butter, sugar, 1 cup brown sugar and eggs until fluffy. Add flour mixture and mix in. Add softened oats. Pour batter into a 9x13 inch pan.
Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Remove cake from oven. Set oven temperature to broil.
In a saucepan, combine milk, 1/2 cup butter and 1 cup brown sugar.
Heat until melted, then add coconut and chopped nuts. Spread on warm cake.
Place cake under broiler for 2 to 3 minutes.

1 - 9x13 inch pan

A delicious, lightly spiced oatmeal cake with a coconut caramel nut topping.