- 1 cup rolled oats
- 1 1/4 cups boiling water
- 1 cup white sugar
- 1 cup packed brown sugar
- 1/2 cup shortening
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 2 eggs
- 6 tablespoons melted butter
- 1/2 cup packed brown sugar
- 2 tablespoons heavy cream
- 2/3 cup flaked coconut
- 1/2 teaspoon vanilla extract
- In a small bowl, stir oats into boiling water. Set aside to soak for 20 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8×8 inch baking pan.
- In a medium bowl, cream together the white sugar, 1 cup brown sugar and shortening until smooth. Beat in the eggs one at a time. Sift in the flour, baking soda, salt and nutmeg; stir just until moistened. Mix in the soaked oats. Pour into the prepared pan, and spread evenly.
- Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the cake comes out clean. Turn the oven to the broil setting and let it heat up.
- In a small bowl, stir together the melted butter, 1/2 cup brown sugar, heavy cream, coconut and vanilla. Spread over the top of the cake. Broil for a few minutes, just until the coconut is lightly browned.