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Whether you're a seasoned chef or just beginning your culinary journey, you'll find dishes here that transform simple ingredients into extraordinary meals. Explore, experiment, and savor every bite as we guide you through recipes that bring warmth, flavor, and a touch of magic to your table!
Ingredients
For the cake
- 1 cup quick oats
- 1¼ cups boiling water
- ½ cup unsalted butter
- 1 cup white sugar
- 1 cup light brown sugar
- 1⅓ cups all-purpose flour
- 3 large eggs
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
For the topping
- 1 cup light brown sugar
- 1 cup shredded coconut
- ½ cup half & half
- 4 tablespoons butter
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan. In a bowl, combine the quick oats and boiling water. Let sit until softened and slightly cooled.
- In another bowl, sift together the flour, baking soda, salt, and cinnamon.
- In a large bowl, beat the butter and eggs for about 1 minute. Add the white sugar, brown sugar, and vanilla, mixing until light and creamy.
- On low speed, mix in half of the dry ingredients, then the soaked oats, followed by the remaining dry ingredients. Mix just until combined.
- Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is hot, combine the brown sugar, half & half, and butter for the topping in a saucepan. Bring to a boil, remove from heat, and stir in the shredded coconut.
- Spread the topping evenly over the hot cake. Place under the broiler for about 1 minute, watching closely, until bubbly and lightly golden.
