GWJamaica Cook Book

Ingredients

1 cup quick-cooking rolled oats
1 1/2 cups boiling water
1/2 cup butter, soft
1/2 cup light brown sugar, firmly packed
1/2 cup granulated sugar
2 eggs, beaten
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon

Coconut Topping:

1/2 cup evaporated milk
1/4 cup light brown sugar, firmly packed
1/4 cup granulated sugar
1/4 cup butter
1 cup flaked coconut

Preparation

Combine oats and boiling water, stirring to blend well; let stand for 20 minutes. In a mixing bowl, cream butter; add sugars and beat. Add eggs, vanilla, and cooled oatmeal mixture, beating until well blended. Into a separate bowl, sift together flour, baking powder, salt, and cinnamon. Add to creamed mixture, stirring until smooth. Pour batter into a greased and floured 9-inch baking dish and bake at 325° for 35 minutes.

While cake is baking, combine topping ingredients in a medium saucepan; mix well. Bring to a boil, stirring constantly. Spread over hot cake right out of the oven. Turn broiler on; return cake to oven to broil topping for about 4 to 5 minutes.