Ingredients
For Cake:
1 cup rolled oats
3/4 cup boiling water
1/2 cup milk
1/2 plus 1/8 teaspoon salt
8 tablespoons (4 ounces) unsalted butter, very soft
1 3/4 cup (12 1/4 ounces) packed light brown sugar
2 teaspoons vanilla extract
2 large eggs
1/2 cup shredded sweetened coconut
1 1/4 cups (6 1/4 ounces) all purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
For Topping:
6 tablespoons (3 ounces) unsalted butter, very soft
3/4 cup (5 1/4 ounces) packed light brown sugar
3 tablespoons milk
2 cups shredded sweetened coconut
1 cup walnuts (or pecans), chopped
Procedures
1 Combine oats, boiling water, and milk; let sit 20 minutes. Adjust oven rack to upper and lower middle position and preheat to 350°F. Grease 9- by 9-inch pan.
2 Add salt, butter, sugar, and vanilla to oat mixture and stir to combine. Stir in eggs and coconut. Add flour, baking soda, and cinnamon to bowl, then stir until completely combined. Pour into prepared pan and bake on middle rack until just set, about 30 minutes.
3 While cake is baking, mix topping in same unwashed bowl: toss butter, brown sugar, milk, coconut, and nuts to form moist crumbs.
4 As soon as cake is baked, remove from oven and spread topping over the top. Return pan to oven and increase heat to broil. Briefly heat until topping melts and coconut is lightly toasted, about 1 minute. Transfer pan to wire rack to cool.
I'm not a fan of coconut, but my hubby is. I think he'd like this one. Thanks!
ReplyDeleteSometimes when my mother made the original Lazy Daisy cake recipe, she'd replace the coconut with canned crushed pineapple, for a topping more like an upside down cake. I wonder if that would work with the oatmeal cake version?
ReplyDeleteYes! i remember this one very well. It was such a favorite that we baked it weekly for an entire summer. I think it was the summer of the additional 15 pounds. = D
ReplyDeletei will be looking up the cookies you mentioned. My grandmother made the ubiquitous Hermit. Nothing like molasses for getting a little extra iron into "the kids."