Oatmeal Sheetcake with Caramel/Coconut Frosting

Cake Ingredients:

• 1 1/2 cups hot water
• 1 1/4 cups old-fashioned oats (not quick-cooking)
• 1 cup sugar
• 1 cup brown sugar
• 1 stick room temperature butter
• 2 eggs
• 1 1/3 cups flour
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• large pinch of salt

Frosting Ingredients:

• 1 stick butter
• 1 cup brown sugar
• 2 tablespoons milk
• 1 cup large coconut flakes

-Preheat your oven to 350 degrees. Spray a 9 x 13 inch baking pan with nonstick

cooking spray.

-Stir the oatmeal into the hot water. This will soften the oatmeal. Allow it to soak

while you mix your other ingredients.

-In the bowl of you mixer, cream the butter, sugar and brown sugar. Beat in the eggs.

-Whisk the dry ingredients (flour, cinnamon, baking soda and salt) together in a small

bowl until combined.

-On low speed, mix half of the flour mixture into the creamed butter/sugar/eggs; add

the oatmeal/water until combined and then mix in the remaining flour mixture.

-Pour into your prepared baking pan. Bake for 39 to 43 minutes, until it passes the

toothpick test.

-While the cake is baking, prepare your frosting. Whisk the butter, brown sugar

and milk in a saucepan over medium/high heat, stirring constantly. Allow it to come

to a boil. Boil for one minute. Remove from the heat and stir in the coconut.

-Immediately after removing the cake from the oven: pour the frosting over the cake,

spreading evenly. If the frosting hasn't been sitting too long, it should easily spread

on the hot cake. Place the frosted cake under your broiler for 45 seconds, until the

frosting has started to crisp. (If the cake and/or the frosting has cooled, it will take longer to caramelize it under the broiler. It burns very quickly, however! If 45

seconds isn't long enough to caramelize/crisp the frosting, additional time may be

added in 15-second increments.)