Oatmeal and coconut go together so well. The cake is over-the-top scrumptious with an incredibly moist batter and ooey gooey coconut topping that self ices the cake. Once cooled, the topping becomes caramel-like and sticky seeping deep into the cake!
The recipe is for a 9×13 pan, but it halves well for an 8×8 if you want a smaller cake.
1 1/4 cup boiling water
1 cup OLD FASHIONED oats
1/2 cup butter, room temperature
1 cup white sugar
1 cup brown sugar, firmly packed
1 teaspoon vanilla
1 teaspoon lemon juice
2 tablespoons PURE maple syrup
1/3 cup golden raisins
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1 1/2 cups AP flour
1/2 teaspoon salt
- Preheat oven to 350°.
- Pour boiling water over oats in a small bowl. Allow to sit for 15 minutes.
- Cream together butter and sugars. Add eggs. Beat well.
- Add in the soaked oats, vanilla, baking soda, flour, cinnamon, nutmeg and salt.
- Mix well.
- Fold in raisins.
- Pour into a greased 9 x 13 pan.
- Bake for 30 minutes.
1/2 cup butter, melted
2 cups flaked coconut
1 1/2 cups brown sugar, firmly packed
8 tablespoons milk
1 cup pecans, chopped finely (optional**)
- While cake is baking, combine topping ingredients.
- JUST after you take the cake from the oven, spread topping over cake.
- Increase heat to broil.
- Bake under the broiler for a JUST few minutes until top is brown. WATCH CAKE CLOSELY – IT WILL EASILY BURN.
- Allow cake to cool COMPLETELY. As it cools, the topping will get thick and sticky while it oozes down into the cake.
- ANY chopped nuts work really.
- I often add pieces of chopped dried pineapple to the cake.
- I also often add heath bar pieces to the topping for some extra crunch.