"An oatmeal cookie in cake form. [Photograph: Yvonne Ruperti] Why this recipe works: * Moistened rolled oats add texture and nutty flavor. * Whisking all of the ingredients results in an open, tender, crumb. * Under the broiler, the buttery brown sugar and coconut topping melts and sets right on top of the cake. About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of the new cookbook One Bowl Baking: Simple From Scratch Recipes for Delicious Desserts (Running Press, October 2013), and available at Barnes & Noble, IndieBound, Powell's, The Book Depository. Watch her culinary stylings on the America's Test Kitchen television show. Follow her Chocoholic, Chicken Dinners, Singapore Stories and One Bowl Baking columns on Serious Eats. Follow Yvonne on Twitter as she explores Singapore...."