Ingredients
18
18 servings
- •1.5 cups boiling water
- •1 cup rolled oats
- •1 cup packed brown sugar
- •1 cup white sugar
- •0.5 cup unsalted butter, softened
- •2 large eggs
- •1.5 cups all-purpose flour
- •1 teaspoon baking soda
- •1 teaspoon ground cinnamon
- •1 teaspoon ground nutmeg
- •0.5 teaspoon salt
- •1 cup flaked coconut
- •0.5 cup white sugar
- •0.25 cup packed brown sugar
- •6 tablespoons unsalted butter, melted
- •0.25 teaspoon vanilla extract
- •0.25 cup cream
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
- Pour boiling water over oats in a small bowl. Mix well, and set aside to cool.
- Beat brown sugar, white sugar, butter, and eggs in a large bowl until creamy. Mix in flour, baking soda, cinnamon, nutmeg, and salt. Stir in cooled oatmeal until combined. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 35 minutes.
- While the cake is baking, make the topping: Combine coconut, white sugar, and brown sugar in a mixing bowl. Add melted butter, cream, and vanilla; stir until well combined.
- Remove cake from the oven; turn on the broiler.
- Drop small spoonfuls of topping mixture over the cake, then carefully spread topping into an even layer to cover the surface.
- Place under the preheated broiler until topping is bubbly and lightly browned, 2 to 5 minutes.
Nutritional Facts
Per 18 servings
- Calories: 296
- Carbohydrate: 45g
- Fat: 12g
- Fiber: 1g
- Protein: 3g
- Sugar: 33g
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