Let me warn you straight up front:  This cake is dangerously good!  Be sure to make it when you have company over to share it with or you may find yourself finishing off the leftovers for breakfast!

I discovered this amazing cake many years ago in the Dallas Morning News.  I still have the clipped recipe in my file.  What you have is an incredibly moist cake.  {You’re going to soak the oatmeal to get it soft and moist before adding it to your cake batter. }  Next your going to top it off with a mix of brown sugar, butter, coconut and pecans, and finally you are going to put it under the broiler so you get an ooey-gooey crazy good caramelized topping.

Sorry if you are drooling at this point – you need to make this cake soon!

Oatmeal Cake with Caramelized Coconut Pecan Topping

Ingredients

For Oatmeal Cake

1 cup old-fashioned oatmeal
1 1/2 cups boiling water
1/2 cup butter, softened
1 cup brown sugar
1 cup sugar
1 teaspoon cinnamon
2 eggs
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt

For Caramelized Coconut Pecan Topping

9 tablespoons butter
1 cup brown sugar
2 cups flaked coconut
1 teaspoon vanilla
1/2 cup evaporated milk
1/2 cup chopped pecans

Directions

Pour boiling water over the oatmeal; set aside to cool.  Preheat oven to 350 F.  Spray a 9×13 inch cake pan.

Combine butter with brown sugar and sugar on low speed of mixer until smooth.  Add in eggs.   Mix in flour, baking soda, and salt until combined.  Add in the soaked oatmeal and any water that hasn’t be absorbed.

Pour into prepared pan and bake 35-40 minutes (don’t over cook).

While cake bakes, prepare the topping by melting the butter and brown sugar in a medium saucepan over low heat.  Add the coconut, vanilla, evaporated milk, and chopped pecans.  Pour the topping over the hot cake and place it under the broiler for about 3 minutes or until it is bubbling and starts to brown slightly (watch it closely so it doesn’t burn.)