BHG Oatmeal Cake

Ingredients

• 2-1/4 cups water

• 1-1/2 cups regular rolled oats

• 1/2 cup butter, cut up

• 3 eggs, beaten lightly

• 1-1/2 cups packed brown sugar

• 1-1/4 cups whole wheat flour

• 1 cup AP flour

• 1-1/2 teaspoons baking soda

• 1-1/2 teaspoons ground cinnamon

• 3/4 teaspoon salt

• 3/4 teaspoon ground nutmeg

• 1/2 cup butter

• 1-1/3 cups packed brown sugar

• 1/2 cup half-and-half or evaporated milk

• 2 cups flaked coconut

• 1 cup chopped pecans

• 1 teaspoon vanilla

Directions

1. Preheat oven to 350 degrees. Lightly grease the bottom of a 13*9 baking pan. In a 3 or 4 qt. saucepan bring the water to boiling. Stir in the oats and 1/2 cup of butter; reduce heat to low. Cook 5 minutes or until oats are softened, stirring occasionally.

2. In a large bowl combine eggs and the 1-1/2 cups brown sugar. In another bowl combine next 6 ingredients (through nutmeg). Stir oats into egg mixture. Fold in flour mixture just until moistened (batter will be thick). Spread batter into prepared pan.

3. Bake 30-35 minutes or until a toothpick comes out clean. Transfer to a wire rack. Preheat broiler.

4. Meanwhile in a 2qt. saucepan melt 1/2 cup butter. Stir in 1-1/3 cups brown sugar and half-in-half until combined. Remove from heat. Stir in coconut, pecans and vanilla. Spoon coconut mixture over hot cake.

5. Broil 4-5 inches from heat3-4 minutes or until topping is bubbly and begins to brown, watching closely. Cool in pan on a wire rack at least 30 minutes. Serve warm.