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Oatmeal Pan Cake with Broiled Pecan-Coconut Topping

Ingredients:

• 1 1/4 cups boiling water
• 1 cup old-fashioned rolled oats
• 1 3/4 cups all-purpose flour
• 1 tsp. ground cinnamon
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/2 cup (one stick) unsalted butter,
  softened
• 1 cup packed light brown sugar
• 3 large eggs, beaten
• 1 tsp. vanilla extract

  Topping:

• 4 tablespoons unsalted butter
• 3/4 cup packed light brown sugar
• 3 tablespoons whole milk or
  half-and-half
• 1 cup chopped pecans
• 1 cup flaked coconut
  

Directions:

Preheat oven to 350 degrees Farenheit. Butter a 9”x13”x2” pan. Combine the boiling water and oats in a small bowl; set aside to cool.

Sift together the flour, cinnamon, baking soda and salt. Combine the butter and brown sugar in a large bowl and beat with an electric mixer five minutes, until creamy. Beat in eggs and vanilla. Beat in the oatmeal until thoroughly blended. With mixer on lowest speed, gradually add flour mixture. Transfer to buttered pan an bake 40-45 minutes, until a toothpick inserted in the center comes out clean.

To make the topping: While the cake bakes, melt the butter in a saucepan, stirring in the remaining ingredients. When the cake is done, remove it from the oven an preheat the broiler. Arrange a rack about four inches from the broiler. Spread the topping over the cake and place the cake beneath the broiler. Broil one to two minutes, watching carefully as the topping turns golden brown. Cook the cake in a pan on a wire rack. Cut into squares.

Makes one 9”x13”x2” cake.