A deliciously dense, yet moist oatmeal cake with a broiled nutty coconut topping.

Oatmeal Cake

2 1/2 cups boiling water

2 cup uncooked oats

1. Pour water over oats, cover and let stand for 20 minutes.

3 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon salt

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1 cup butter

2 cups granulated sugar

2 cups packed brown sugar

2 teaspoons water

4 large eggs

 

Topping:

1/2 cup butter

1 cup packed brown sugar

5 teaspoons heavy cream

2/3 cup nuts

1 1/2 cups flaked coconut

1. In medium bowl, combine flour, baking soda, salt, cinnamon and nutmeg; set aside.
2. In large mixing bowl, beat 1 cup butter and sugar and 2 cups brown sugar with electric mixer until creamy; add the water and eggs and beat well. Add the oatmeal mixture and blend well. Mix in flour mixture, mixing well.
3. Pour into greased 13 x 9 x 2-inch baking pan and bake in 350°F (175°C) oven for 50 to 55 minutes or until wooden pick inserted in center comes out clean. Remove cake from oven and spread with Topping while still warm. Place under broiler until topping is bubbly. Cool.
4. For Topping: Combine topping ingredients until crumbly.

Makes 12 servings.