Recipe - Coconut Topped Oatmeal Cake (Ore)

CAKE
2 One half cup Boiling water
2 cup Quick rolled oats
3 cup Flour
1 teaspoon Soda
7 teaspoon Baking powder
1 teaspoon Salt
2 teaspoon Cinnamon
1 cup Butter
2 cup Granulated sugar
2 cup Brown sugar
4 Eggs

TOPPING
One half cup Butter
One half cup Heavy cream
2 teaspoon Vanilla
1 cup Brown sugar
2 2/3 cup Coconut

Preheat oven to 350 degrees.

Cake: Pour boiling water over oats and allow to stand. Sift flour1 soda,
baking powder, salt and cinnamon. Cream butter and sugars until light and
fluffy. Beat in eggs. Alternate flour mixture and cooled oats, mixing well.
Pour into greased and floured cake pan. Bake until cake springs back and
toothpick comes out clean.

Topping: Place all ingredients in a heavy saucepan and heat, stirring, to
boiling, Pour evenly over cake and broil until toasted.

Source: Barbara Williams, Coasting & Cooking Bk #4 Washington & Oregon,
1997. ISBN:0960995021

Typed and MC_Busted for you by Brenda Adams adamsfmle@sprintmail.com

Recipe by: Midtown Cafe, Cannon Beach, Oregon