Coconut Topped Oatmeal Cake
|Quick-cooking oats||1 Cup (16 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
|Sifted flour||1 1⁄2 Cup (24 tbs)|
|Baking soda||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Ground nutmeg||3⁄4 Teaspoon|
|Butter/Regular margarine||1⁄2 Cup (8 tbs)|
|Packed brown sugar||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Vanilla||1 1⁄2 Teaspoon|
|Caramel coconut||1⁄2 Cup (8 tbs)|
Combine oats and water in 1 1/2-qt. glass casserole.
Microwave at high setting 3 minutes, or until mixture thickens, stirring after 2 minutes.
Sift together flour, baking soda, cinnamon, salt and nutmeg; set aside.
Cream together butter, brown sugar and sugar in bowl until light and fluffy, using electric mixer at medium speed.
Add eggs, one at a time, beating well after each addition.
Blend in vanilla.
Stir in oat mixture.
Gradually add dry ingredients to creamed mixture, beating well after each addition, using electric mixer at low speed.
Turn mixture into 12x8x2" (2-qt.) glass baking dish.
Microwave at high setting 11 minutes, or until cake tester or wooden pick inserted in center comes out clean, rotating dish one-quarter turn every 3 minutes.
Cool in dish on wooden board or heatproof surface.
Prepare Caramel-Coconut Topping.
Spread Caramel-Coconut Topping over warm cake.