Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Rolled oats |
| 1¼ cup | Boiling water |
| 1½ cup | All-purpose flour |
| 1 teaspoon | Baking soda |
| 1 teaspoon | Cinnamon |
| ¼ teaspoon | Nutmeg |
| ½ teaspoon | Salt |
| 4 ounces | Butter |
| ½ cup | Sugar |
| 1 cup | Brown sugar |
| 2 \N | Eggs |
| 1 teaspoon | Vanilla |
| 5 ounces | Butter |
| ⅔ cup | Brown sugar |
| ¼ cup | Light cream |
| ⅔ cup | Walnuts or pecans |
| 1 cup | Shredded coconut, packed |
Place oats in a bowl. Add boiling water and let stand 20 minutes.
Cream butter, sugar, then eggs and vanilla. Add rolled oats. Add dry ingredients. Bake at 350 for 40 minutes. Top with coconut topping and broil until golden brown.
For topping: Cream butter then add sugar. Stir in cream, nuts and coconut. Garnish with apple confit and taffy apple.
Yield: 1 9-inch cake
BAKERS' DOZEN GALE GAND SHOW #BD1A32