By Natalie Perry from Perry’s Plate.
- FOR THE CAKE:
- 1 cup Uncooked rolled oats
- 1-¼ cup Boiling water
- ½ cups Softened butter
- 1 cup White sugar
- 1 cup Well packed brown sugar
- 1 teaspoon Vanilla extract
- 2 Eggs
- 1-½ cup All purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Cinnamon
- ½ teaspoon Salt
- FOR GARNISH :
- ¼ cups Melted butter
- ½ cups Well packed brown sugar
- 3 tablespoons Half and half or milk
- ½ cups Chopped Nuts (Pecans Or Walnuts)
- 1 cup Sweet Coconut Flakes
Preheat the oven to 350º F. Grease and flour a springform pan with a removable bottom. You can also use a 9×13 baking dish
In a small bowl, combine rolled oats and boiling water. Cover and let stand 20 minutes.
In a large bowl, cream the butter, white sugar, brown sugar and vanilla until light and fluffy. Add the eggs and beat again. Stir in rolled oats.
In a medium bowl, whisk together flour, baking soda, cinnamon and salt. Add to creamed mixture and stir until just combined.
Pour the batter into the pan you are using and bake for 45-50 minutes or until the cake is firm to the touch and a toothpick inserted in the center comes out clean. DO NOT REMOVE THE CAKE FROM THE MOLD.
Prepare the filling by combining the ingredients for the filling in a bowl. Spread the topping on top of the cake and return the cake to the oven to toast for 2-3 minutes or until the topping is bubbling and the coconut is golden brown.
Let the cake cool slightly before carefully removing it from the tube pan. If using a 9×13 pan, simply leave the cake in the pan to slice.