I found this recipe on Pinterest and knew as soon as I saw the coconut frosting that I had to make this.  I love coconut and I love oatmeal, what could be better than mixing the two?  Tonight I needed to de-stress and decided to do it in the kitchen.  By Sunday, I will have worked six 10 hour days in a row.  I have two days down, only four to go.  Even though it’s 90 degrees outside and I had to turn my oven on, I thought it would be worth it to try this out.  Enjoy!

Oatmeal Cake with Coconut Caramel Frosting:

Batter:

1 cup uncooked oatmeal (instant or rolled)

1 1/4 cup boiling water

1/2 cup softened butter

1 cup sugar

1 t. vanilla

2 eggs

1 1/2 cups flour

1 t. baking soda

1/2 t. salt

1 t. cinnamon

1/2 t. nutmeg

Topping:

1/4 cup melted butter

1/2 cup brown sugar

3 T. milk

3/4 cup flaked coconut

1/3 cup chopped nuts (optional)

In a shallow bowl, soak oats in boiling water for 20 minutes.  Meanwhile, mix butter and white sugar in a bowl, beating until light.  Beat in eggs and vanilla.  Add flour, soda, salt and spices.  Fold in oats.  Pour into a 9×9 buttered pan and bake at 350 degrees for 40-50 minutes.  Mix all topping ingredients.  Once cake comes out of the oven, spread topping on top and put cake under a broiler until bubbly and tinged with gold.  Watch carefully, as sugar will burn.  Remove and cool.  Enjoy!