The family continually asks for this. My hubby can make it quickly if I have to work late. Salad, tomato, salsa, sour cream, and cheese crumbles should be added on top.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 14 |
| Yield: | 1 9×13-inch cake |
Ingredients
- 1 cup quick-cooking oats
- 1 ¼ cups boiling water
- 1 ⅓ cups all-purpose flour
- 1 (0.81 ounce) package instant vanilla pudding mix (such as Jell-O®)
- 2 teaspoons ground cinnamon
- 1 ½ teaspoons salt
- 1 teaspoon baking soda
- ½ teaspoon ground cloves
- ½ teaspoon ground allspice
- 1 cup packed brown sugar
- 1 cup white sugar
- ½ cup butter
- 2 eggs
- 1 cup shredded coconut
- 1 medium Granny Smith apple – peeled, cored, and diced
- ½ cup butter
- 1 cup packed brown sugar
- 4 tablespoons reduced-fat coconut milk
- 1 cup shredded coconut
- 1 cup pecans
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13-inch baking pan.
- Place oats into a bowl and cover with boiling water. Set aside.
- Sift flour, pudding mix, cinnamon, salt, baking soda, cloves, and allspice together in a small mixing bowl. Set aside.
- Beat brown sugar, white sugar, and butter together using an electric mixer until fluffy. Beat in eggs, 1 at a time, until combined. Stir in flour mixture and coconut until blended; stir in softened oats and apples until well blended, making sure not to overmix. Pour batter into the prepared pan.
- Bake in the preheated oven until lightly browned on top and a toothpick or knife inserted into the center comes out clean, 35 to 40 minutes.
- While cake is baking, melt butter in a medium saucepan over medium-high heat. Boil, stirring constantly, until butter begins to brown, 2 to 3 minutes. Reduce heat to low and stir in brown sugar and coconut milk until well blended; stir in coconut and pecans. Remove from heat.
- Remove cake from the oven and immediately spread butter mixture over the top. Set an oven rack 2 to 4 inches from the heat source and preheat the oven’s broiler.
- Broil cake in the preheated oven until topping bubbles and browns, about 2 minutes, making sure not to burn. Remove pan from the oven. Let topping absorb into the cake before serving, about 10 minutes.
- Use 1/2 cup liquid egg substitute (such as Egg Beaters(R)) instead of eggs
- Use evaporated or 1% milk instead of coconut milk, if preferred.
Nutrition Facts
| Calories | 488 kcal |
| Carbohydrate | 68 g |
| Cholesterol | 58 mg |
| Dietary Fiber | 3 g |
| Protein | 4 g |
| Saturated Fat | 12 g |
| Sodium | 506 mg |
| Sugars | 52 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |