Kim's StoryI got this from a friend of mine who came from the deep South. It is the moistest cake I've ever had.
1 1/2 c
oats [old-fashioned thick type works better]
butter, room temperature
1 1/3 c
pecans, in pieces
coconut [shreded] enough to sprinkle on top
1Place oats in a medium size mixing bowl. Add butter and pour boiling water over oats. Let stand until butter is melted. Mix with wire whisk.
2Stir in sugars, eggs and the dry ingredients. Mix well with wire whisk. Pour into greased 10x10" pan or 9x13" Bake at 350* for 30-35 minutes.
3Meanwhile...in a saucepan on low heat. Add the ingredients for the topping EXCEPT coconut stirring with a wire whisk until melted...remove from heat and set aside
4When cake is done, remove from oven and pour butter/pecan mixture over HOT cake. Sprinkle flaked or shredded coconut over top of cake and return to a medium heat BROILER for 10-30 seconds just until coconut starts to lightly brown on the edges.