Time: 50 minutes       Serving: 15 people

This is an old-fashioned way of making an oatmeal cake. Although it is old, but it is very tasty. Everyone who tries it falls in love with it!

 

The cake is so soft and moist. When the coconut almond topping is added, it becomes very crunchy. This combination is striking.  In addition, the mixture of the cinnamon taste in the cake and the sweetened coconut in the topping is just majestic. A small bite of this sweet cake brings wonders in your mouth!

 

Ingredients:

• 1 cup old-fashioned rolled oats
• 1/2 cup butter
• 1 1/2 cups boiling water
• 2 large eggs
• 1 cup light brown sugar
• 1 cup granulated sugar
• 1 1/3 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt

Coconut Almond Topping:

6 Tablespoons of butter, room temperature

1 cup shredded sweetened coconut

1/2 cup evaporated milk

1/2 cup light brown sugar

1 cup nuts

1 teaspoon vanilla extract.

 

 

Method:

Preheat oven to 350 degrees F. Grease a 9×13” pan with non-stick cooking spray.

Add the oatmeal and butter to a bowl and pour boiling water on top.

In a mixing bowl, combine the eggs, brown sugar, white sugar and mix well.

In a separate bowl, sift together the flour, cinnamon, baking soda, nutmeg, and salt.

Add the dry ingredients to the bowl with eggs and sugars and stir to combine. 

Add the oatmeal mixture and stir to combine. 

Bake for about 35 minutes or until a toothpick inserted in the center of the cake comes out clean.

 

 

Topping:

While the cake is baking, combine all the ingredients in a bowl.

Remove the cake from the oven and turn the oven to high broil. 

Spread the topping evenly over the warm cake and place under the broiler for 2-4 minutes or until the coconut is golden brown.

PS: To taste better, make it one day ahead of time. Allow it to cool to room temperature and store it on the counter while covering it with tinfoil.