Ingredients
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1 1/2 cups boiling water
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1 cup quick oatmeal
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1 cup brown sugar
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1 cup white sugar
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1/2 cup butter
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2 eggs
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1 teaspoon baking soda
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1 teaspoon salt
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1 teaspoon cinnamon
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1 1/2 cups flour
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6 ounces evaporated milk
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3/4 cup sugar
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1/3 cup butter
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2 egg yolks, beaten slightly
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1 teaspoon vanilla
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3 1/2 ounces flaked coconut, about 1 1/3 cups
Instructions
- Pour boiling water over oatmeal and let stand for 20 minutes.
- Cream the sugars and butter together; add eggs.
- Add dry ingredients to the wet mixture.
- Bake at 325 degrees Fahrenheit for 55 minutes in a greased 9x13 inch pan.
- Coconut Pecan Frosting:
- Mix evaporated milk, sugar, butter, egg yoks and vanilla in saucepan.
- Cook and stir on medium heat until thickened and golden brown, about 10 minutes.
- Remove from heat.
- Stir in coconut and pecans.
- Cool to room temperature, and spreading consistency, before spreading on cooled cake.