I got this recipe from my mother-in-law which she published in her "Our Family Favorites" Joyce Livingston cookbook in 1976. She always made this cake for big get-togethers and it is one of my favorites...completely from scratch. The flavor of nutmeg makes you kind of cock your head when you eat it, in a good way; it's so surprising and really delicious. It is the kind of cake you can eat for breakfast and not feel the least bit guilty, too.
- 1 Cup Quick Cooking Oats
- 1 1/4 Cup Boiling Water
- 1 Cup Sugar
- 1 Cup Brown Sugar
- 1/2 Cup Butter
- 2 Eggs, beaten
- 1 1/3 Cup Flour
- 1 tsp. Soda
- 1/2 tsp. Nutmeg
- 1/2 tsp. Salt
- 6 Tbsp. Butter, melted
- 1/3 Cup Brown Sugar
- 1/4 Cup Pecans, chopped
- 6 Tbsp. Milk
- 1 Cup Coconut
- 1 tsp. Vanilla
- Soak oats in water for 20 minutes.
- Cream sugars and butter. Add eggs and stir until combined.
- Add dry ingredients. Stir just till combined.
- Add the oats mixture and mix well.
- Bake in 9" X 13" greased pan for 35-40 minutes.
- Meanwhile, mix together topping ingredients.
- After removing cake from oven, pour topping over while warm.
- Broil under broiler until topping is bubbly and browned. It takes just a few minutes.