Nana’s Oatmeal Cake

Nana’s Oatmeal Cake

For cake:

1 1/4 cups boiling water

1 cup quick oats

1/2 cup shortening or butter, softened

1 cup sugar

1 cup brown sugar

2 eggs

1 1/2 cups flour

1/2 tsp. salt

1/2 tsp. nutmeg

1 tsp. cinnamon

1 tsp. baking soda

For topping:

6 tbsp. melted butter

1/2 cup brown sugar

1/4 cup milk

1/2 tsp. vanilla

1/2 cup shredded coconut

Preheat your oven to 350 degrees. Pour the boiling water over the quick oats and let stand. In a large bowl, cream together the shortening/butter, sugar, brown sugar, and eggs. In a second bowl, add the flour, salt, nutmeg, cinnamon, and baking soda. Mix well. Slowly add the dry mixture to the wet mixture. Mix until well combined. Then mix in the oatmeal until well combined. Grease and flour a 9x11 glass pan. Add in the cake batter. Bake for 40 minutes or until a toothpick comes out clean. Five minutes before the cake is done whisk together the melted butter, brown sugar, milk, and vanilla. When the cake is out of the oven immediately poke holes all over the cake. Drizzle the topping evenly over the whole cake. Evenly sprinkle the coconut over the top of the cake. Place the cake under the broiler until the coconut is golden brown. Take out of the broiler and allow the cake to cool fully. Slice up a piece and serve it à la mode.

*I used Quaker Gluten Free Cooking Oats, Gluten Free All Purpose Flour, Country Crock Plant Butter, and Silk Almond CoconutMilk.*