Aunt Mary’s Oatmeal Cake

This is my Aunt Mary’s oatmeal cake and it’s a really great cake. It makes an
excellent coffee cake or breakfast cake and it must be healthy, because it has a
cup of oatmeal in it…lol. It’s an easy cake to make and takes almost no time
at all. Also, you usually have the ingredients for this on hand and can whip it
up with no planning or shopping. I like it best warm out of the oven, but it’s
almost as good for breakfast the next day.
Here is what you will need:

1 1/2 cups boiling water

1 cup oatmeal (not instant)

1/2 cup butter (1 stick)

1 cup brown sugar

1 cup white sugar

2 eggs

1 1/2 cups all purpose flour

1 tsp. baking soda

1/2 tsp. salt

1 1/2 tsp. cinnamon

1 tsp. vanilla

Icing

1/2 cup butter (1 stick)

1 cup brown sugar

1/2 cup cream or evaporated milk

1 tsp. vanilla

pinch of salt

1 cup chopped pecans

1 cup coconut

Preheat oven to 350 degrees.

Bring 1 1/2 cups water to a boil. Add oatmeal and let stand for 30 minutes.
Cream butter and sugars together. Mix in eggs, flour, soda, salt, cinnamon and vanilla.
Stir in the oatmeal. Blend until just mixed. Don’t over mix.

Spray a 9″x13″ baking pan with nonstick baking spray. Pour in cake batter and bake at 350 degrees for 30-35 minutes.
During the last few minutes of the cake’s baking time, place the butter, brown sugar, cream, salt and vanilla in a saucepan on medium heat.
Bring to a boil and boil for 1 minute.
Remove from heat and stir in coconut and nuts.

While the cake is still warm pour the icing over and place back in the oven set on broil for about 1-2 minutes.
Watch this very closely, because it can burn in seconds. This just really toasts the nuts and coconut and finishes the topping really nicely.