This was served in my high school cafeteria and I have been serving it and sharing this recipe ever since. Everyone loves it and it's not too sweet, just right! And the coconut & pecan frosting is the crowning touch!
1Soak 1 cup of quick oats in 1 1/4 cups of boiling water. Let stand for 20 minutes.
2Preheat the oven to 350 degrees. Grease and flour a 13 x 9 inch pan.
3Stir together the flour, baking soda, salt and cinnamon and set aside.
4Cream together the sugar, eggs, brown sugar and shortening with a mixer.
5Add the flour mixture to the creamed sugar mixture and blend well. Add oats and blend well.
6Pour into prepared baking pan and place in oven. Bake for 30 minutes.
7Place butter, brown sugar and cream in a saucepan and bring to a boil. When it boils and butter and brown sugar are melted, remove from the heat. Add vanilla, coconut and pecans and stir until well blended. Pour this over the hot or warm cake and spread evenly.
8Allow cake to cool. Cut serve and enjoy! *Pecans are optional.