Light brown sugar 1 cup
Shredded coconut 1 cup
Half & half (or milk) ½ cup
Butter 4 tbsp
Step-by-Step Instructions
1. Prepare the Oats
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan.
In a bowl, combine the quick oats and boiling water. Let the oats soak for about 10 minutes until they soften.
2. Mix the Dry Ingredients
In another bowl, whisk together:
Flour
Baking soda
Salt
Cinnamon
Mixing the dry ingredients first helps the cake rise evenly during baking.
3. Cream the Butter and Sugar
In a mixing bowl, beat the butter, eggs, white sugar, and brown sugar until the mixture becomes light and creamy.
Add the vanilla extract and mix again.
4. Combine Everything
Gradually add the dry ingredients to the batter.
Then add the soaked oatmeal mixture and mix gently until everything is well combined.
Avoid overmixing to keep the cake soft and tender.
5. Bake the Cake
Pour the batter into the prepared baking pan.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Prepare the Coconut Caramel Topping
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