My mother-in-law gave me this recipe. She has made it millions of times for us at family reunions, but mostly for my youngest son for his Birthday. He is crazy about this cake. Could sit down and eat the whole thing if we would let him. It is a great cake and not hard at all to make. Very moist.
1Mix sugars in mixing bowl. Add oil. Cream together. Add eggs and beat well. Add oats to creamed mixture. Sift in dry ingredients. Stir to blend well. Add vanilla. Bake in a greased and floured tube cake pan. ( Like you use for angel food). Bake for 35 minutes or passes cake test at 350 degrees. To remove from pan let cool for 15 minutes. Take knife and go around edge. Pull inside part of cake pan out. Go around bottom and the center tube with knife. Turn upside down and put on rack to cool completely.
2Frosting- Mix milk, sugar, slightly beaten egg yolks, butter, and vanilla in saucepan. Cook over medium heat stirring constantly for about 12 minutes. When mixture thickens, remove from heat and add coconut and pecans. Beat by hand until cool and of spreading consistency. Makes about 2 1/2 cups.
Hint: I have also made this cake in a 9 x 13 cake pan for traveling easier. Comes out well.