A deliciously comforting, old-fashioned oatmeal cake with a scrumptious broiled coconut topping.

Oatmeal Cake

Cake:

1 1/2 cups boiling water
1 cup old-fashioned oats
1/2 cup butter or margarine
1 cup brown sugar, firmly packed
1 cup granulated sugar
2 large eggs
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt

Topping:

1/4 cup brown sugar, firmly packed
1/2 cup granulated sugar
1 cup sweetened flaked coconut
6 tablespoons butter or margarine, melted
1/4 teaspoon vanilla extract
1/4 cup cream or evaporated milk

1. Preheat oven to 350°F (175°C). Grease a 9 x 13 x 2-inch baking pan; set aside.
2. In a small bowl, pour boiling water over oats, mix well, and set aside to cool to room temperature.
3. In a medium bowl whisk together flour, baking soda, cinnamon, nutmeg and salt; set aside.
4. In a large bowl, cream together the butter, 1 cup brown sugar and 1 cup sugar until light. Beat in eggs, mixing well. Stir in flour mixture just until mixed. Stir in cooled oatmeal mixture just to combine. Pour batter into prepared pan.
5. Bake for 30 to 35 minutes or until tested done when wooden pick inserted in center comes out clean.
6. Meanwhile, make topping by combining 1/2 cup sugar, 1/4 cup brown sugar, coconut, melted butter, vanilla and cream in a mixing bowl.
7. Remove cake from oven when done and turn on broiler.
8. Drop topping mixture by small spoonfuls on top of cake. Carefully spread evenly over cake. Broil for 2 to 5 minutes or until topping is bubbling and lightly browned.

Makes 12 servings.