Coconut pecan oatmeal cake

Yield: 12 servings

Measure Ingredient
1⅓ cup Flour
1 teaspoon Baking soda
½ teaspoon Baking powder
1 teaspoon Salt
½ teaspoon Ground cinnamon
1 cup Rolled oats
8 tablespoons Unsalted butter -- at room
6 tablespoons Unsalted butter -- at room temp
1 cup Brown sugar
¼ cup Milk temp
1 cup Sugar
3 tablespoons Sugar
2 teaspoons Vanilla extract
2 larges Eggs -- at room temp.
1⅓ cup Boiling water
1 teaspoon Vanilla extract
½ cup Pecans -- chopped
½ cup Coconut -- shredded



Preheat the oven to 350. Lightly grease an 11 x 7 baking pan with butter or oil. For the cake, sift the flour, baking soda, baking powder, salt and cinnamon together into a small bowl. Place the oats in a medium size bowl. Cream the butter, sugar, and vanilla together in a second medium size mixing bowl with an electric mixer on medium speed until light and fluffy, about 2 minutes. Stop the mixer twice to scrape the bowl with a rubber spatula. Add the eggs one at a time to the butter mixture and mix on medium speed after each addition until blended, 10 seconds. Scrape the bowl each time. Pour the boiling water over the oatmeal and stir several times with a wooden spoon. Add the oatmeal to the egg mixture and mix on medium speed until blended, about 6 to 7 seconds. Partially fold in the dry ingredients by hand with the spatula, using several broad strokes.

Then mix on medium speed until all the ingredients are blended, about 10 seconds. Scrape the bowl. Pour the batter into the prepared pan. Bake the cake on the center oven rack until the top is golden and springs back to the touch, 25 to 30 minutes. Remove the cake from the oven and allow it to cool for 15 minutes. Meanwhile prepare the topping. Put all the ingredients in a medium-size mixing bowl and stir vigorously with a whisk until they are blended. Preheat the broiler. Spread the topping over the cake with a spatula, then place the cake on a cookie sheet. Place the cake on the center rack. With the oven or broiler door open, broil, rotating the pan several times, until the topping bubbles to a deep golden color, 5 to 6 minutes.

Recipe By : All Butter Baking Book From: Meg Antczak Date: 08-27-95 (18:07) (19) (E)Cooking

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