Oatmeal Cake
"This hearty cake has been around for decades, long before any discussion of the health benefits of oats. Its nubby texture is a pleasure, and since oatmeal shows up mostly at breakfast, you’re allowed to take along a piece of oatmeal cake on a busy morning when you need something good to go. The most popular version of this standard cake is baked in a 13-by-9 inch pan and frosted with a pecan-coconut frosting, toasted in the oven to make it fragrant and crunchy-sweet. I love it as an everyday layer cake, frosted between the layers and on the top with a simple buttery white icing studded with coconut and pecans, its sides left plain to show off its handsome hue...."
INGREDIENTS
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1 cup old-fashioned oatmeal (not quick-cooking)
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2 eggs, beaten well
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1/2 cup (1 stick) butter, cut into 6 chunks
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1 tsp vanilla extract
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1.5 cups boiling water
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1/2 cup (1 stick) butter (for frosting)
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1.5 cups all-purpose flour
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1/4 cup evaporated milk (for frosting)
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1 tsp baking soda
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1 cup sugar (for frosting)
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1 tsp salt
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1 tsp vanilla extract (for frosting)
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1 tsp ground nutmeg
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1 cup chopped pecans (for frosting)
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1 cup sugar
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1 cup sweetened shredded coconut
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1 cup light brown sugar
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