Oatmeal Cake with Coconut Frosting

Oatmeal Cake with Coconut Frosting
Make a double-layer 9-in cake or (1) 9x13 cake

Cake: 
-1 1/2 C oatmeal (I use rolled oats, but you can use quick oats if that's what you have)
-1 1/2 C boiling water
-1/2 C butter 
-1 C brown sugar
-1 C white sugar 
-2 eggs
-1 tsp. pure vanilla extract (sometimes I double this)
-1 1/2 C all-purpose flour
-1/2 tsp. salt
-1 1/2 tsp. baking soda

Frosting (do a double batch for a double-layer cake):
-2/3 C evaporated milk
-2/3 C brown sugar
-2 egg yolks
-1/4 C real butter
-1 tsp. pure vanilla extract
-1 1/2 C sweetened flaked coconut
-1/2 C toasted pecans, coarsely chopped

1. Preheat oven to 375 degrees. Combine oatmeal and boiling water in a large mixing bowl and let it stand for 5 minutes. Add the butter, white and brown sugar, eggs, vanilla, salt and baking soda and mix with an electric mixer. Mix for about a minute until all ingredients are well incorporated. Add the flour and mix just until incorporated.

2. Grease and flour (2) 9 in. round pans. I usually grease with butter-flavored Crisco. I also trace the bottom of the pan on a piece of waxed paper and cut out a circle to put in the pan. This really helps the cake not to stick. Separate your batter evenly into both pans. If using a 9x13 pan, grease and flour and pour all batter into the pan.

3. Bake at 375 degrees for about 30-35 minutes. Do the toothpick test after 30 minutes and check. (Mine usually bakes for 33-35 minutes). Rotate your cake halfway through baking to ensure that it gets baked evenly. (You should do this for all baked goods.)

4. While cake is baking, make the frosting. Combine milk, sugar, egg yolks, and butter in a medium sauce pan. Stir over medium-high heat until it comes to a boil. Boil for a minute or 2 until the frosting begins to thicken. Remove from heat and stir in vanilla and coconut. Set aside.

5. For a double-layer cake: Remove pans from oven and allow to sit for 3-5 minutes. Take a knife and run it around the cake pans. Take a cloth and flip the cake onto your hand holding the cloth to remove from pan. It should come out easily. Remove the waxed paper from the bottom and transfer the cake to a wire rack for cooling. Repeat for the other cake. For a 9x13 cake: Remove pan from oven and allow to sit 3-5 minutes and then add frosting. Sprinkle with pecans

6. Double-layer cake: Once cakes are cooled completely, get your serving platter or cake stand. Take 3 strips of waxed paper and form a triangle on the platter. Place bottom layer on top of waxed paper strips. If the top isn't even, trim the top with a knife to make it even. Place a big dollop of frosting on the first layer. Spread to the edges and then garnish with 1/2 C of toasted pecans. Add the next cake layer on top. Add a dollop of frosting and spread to edges. Continue frosting the cake all the way around to completely cover cake. Once frosted sprinkle with remaining toasted pecans. Carefully remove strips of waxed paper.

Let the cake cool completely and then serve. Enjoy and resist the temptation to eat the cake entirely to yourself. :) 

Taken from {www.somethingquitedomestic.blogspot.com}