Old-Fashioned Oatmeal Cake

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• 1 cup old-fashioned rolled oats
  Ingredient note

  Source: 1 cup old-fashioned rolled oats
• 1 ¼ cups boiling water
  Ingredient note

  Source: 1 ¼ cups boiling water
• 2 each large eggs
  Ingredient note

  Source: 2 large eggs
• ½ cup butter (softened)
  Ingredient note

  Source: ½ cup butter (softened)
• 1 cup cane sugar
  Ingredient note

  Source: 1 cup cane sugar
• 1 cup organic brown sugar
  Ingredient note

  Source: 1 cup organic brown sugar
• 1 teaspoon vanilla
  Ingredient note

  Source: 1 teaspoon vanilla
• 1 ½ cups all-purpose flour (all-purpose gluten-free flour works as well)
  Ingredient note

  Source: 1 ½ cups all-purpose flour (all-purpose gluten-free flour works as well)
• 1 teaspoon baking soda
  Ingredient note

  Source: 1 teaspoon baking soda
• ½ teaspoon sea salt
  Ingredient note

  Source: ½ teaspoon sea salt
• ¼ teaspoon baking powder
  Ingredient note

  Source: ¼ teaspoon baking powder
• 1 teaspoon ground cinnamon
  Ingredient note

  Source: 1 teaspoon ground cinnamon
• ⅛ teaspoon ground nutmeg
  Ingredient note

  Source: ⅛ teaspoon ground nutmeg
• ¼ cup butter (melted)
  Ingredient note

  Source: ¼ cup butter (melted)
• ½ cup packed brown sugar
  Ingredient note

  Source: ½ cup packed brown sugar
• 1 cup sweetened shredded coconut
  Ingredient note

  Source: 1 cup sweetened shredded coconut
• ½ cup pecans (chopped)
  Ingredient note

  Source: ½ cup pecans (chopped)
• 3 Tablespoons canned coconut milk
  Ingredient note

  Source: 3 Tablespoons canned coconut milk

1. Preheat oven to 350°F. Grease a 9x13 baking pan.
2. In a small mixing bowl add oats and boiling water. Let stand for 20 minutes.
3. Using an electric mixer or stand mixer, beat sugar, brown sugar and butter on medium speed until combined and fluffy. Beat in eggs and vanilla. Fold in oatmeal.
4. Combine dry ingredients in another bowl. Flour, baking soda, cinnamon, salt and ground nutmeg. Add wet to the dry ingredients and mix until just combined.
5. Pour batter into prepared baking dish.
6. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
7. Let cool while preparing the topping — combine melted butter, brown sugar, pecans, coconut, milk in a small mixing bowl.
8. Spread topping over the cake and place the cake back in the oven on broil for 2-3 minutes or until the topping is bubbly and the coconut is golden brown. Watch carefully so your coconut doesn’t burn!
9. Cool on a wire rack for about 30-60 minutes before serving.