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Ingredients:
- 1 1/4 cups boiling water
- 1 cup (97g) rolled oats (old fashioned)
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (105g) packed light brown sugar
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/3 cups (188g) all-purpose flour (scoop and level to measure)
For Topping:
- 1/4 cup salted butter, melted
- 3 Tbsp milk
- 1/2 tsp vanilla extract
- 1/2 cup (105g) packed light brown sugar
- 1 cup (85g) sweetened shredded coconut
- 1/3 cup chopped pecans (optional)
Directions:
- Preheat oven to 350 degrees. Spray a 9 by 9-inch baking dish with non-stick cooking spray (a 7 by 11-inch dish would work as well).
- Add oats to a medium mixing bowl the pour boiling water over oats, let rest until cool.
- Meanwhile in a large mixing bowl using an electric hand mixer (or use electric stand mixer), whip together butter, brown sugar and granulated sugar until pale and fluffy.
- Mix in eggs, vanilla, cinnamon and nutmeg then mix in cooled oat mixture.
- Sprinkle baking soda and salt across top then pour in flour and mix until combined.
- Pour into prepared baking dish, bake in preheated oven until just cooked through, about 30 minutes.
- Meanwhile in a medium mixing bowl stir together melted butter, milk, vanilla, brown sugar, coconut, and pecans.
- Remove cake from oven once cooked through and pour and spread mixture evenly over top.
- Preheat oven to broil then return cake to oven (in center) and broil until mixture is bubbly and coconut is just starting to toast on ends, about 1 – 2 minutes (don’t walk away from it while broiling!).
- Let cool on a wire rack for at least 20 minutes then cut into slices and serve.
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