CARAMEL COCONUT PECAN OATMEAL CAKE

Ingredients

Cake

• 1 1/4 cups water
• 3/4 cup old fashioned rolled oats
• 1/4 cup butter, diced
• 1 egg, lightly beaten
• 3/4 cup brown sugar
• 3/4 cup whole wheat flour
• 1/2 cup all purpose flour
• 3/4 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• pinch of salt

Sauce

• 1/4 cup butter
• 3/4 cup brown sugar
• 1/4 cup half and half or whole milk
• 1 cup sweetened coconut flakes
• 1/2 cup chopped pecans
• 1 teaspoon vanilla extrcat

Instructions:

1. Heat the oven to 350F. Lightly grease an 11X7″ baking dish. Set aside.
2. In a small saucepan bring the water to boil. Add the oats and 1/4 cup butter.
3. Cook for 5 minutes over low flame stirring occasionally. Remove from the heat.
4. In a mixing bowl add the egg and the 3/4 cup brown sugar. Stir to combine.
5. Spoon the oat mixture into the mixing bowl over the egg. Stir to combine.
6. Gently fold in the flours, baking soda, cinnamon, nutmeg and salt.
7. Spoon the cake batter into the prepared baking dish. The batter is really thick.
8. Bake in preheated oven for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
9. Remove from the oven, turning the broiler on.

While the cake is baking, make the sauce.

1. In a medium saucepan melt the remaining 1/4 cup butter. Stir in the brown sugar and half and half and stir until combined.
2. Remove from the heat and fold in the coconut flakes, pecans and vanilla extract.
3. Spoon the sauce over the warm cake.
4. Return to the oven and broil for an additional 5 minutes or until the sauce starts to bubble.
5. Remove from the oven and let cool completely in the pan.
6. Serve warm or at room temperature.