Sherol's Oatmeal Cake

 From the kitchen of Sherol Jensen's Mother, Helen Allen.

CAKE:

1 1/2 c rolled oats

1 1/2 c boiling water

1/2 c butter, softened

1 c white sugar

1 c brown sugar

2 eggs

1/2 tsp salt

1 tsp vanilla

1 1/2 tsp baking soda

1 1/2 c flour

Pour boiling water over oats in mixing bowl and stir. Let sit for 5 minutes. Meanwhile, sift together dry ingredients. Once oats are soft add in the butter, sugars, eggs, salt, and vanilla. Mix until incorporated. Add in dry ingredients and mix to combine. Bake in a greased 9x13 pan at 375 F. for 25-30 minutes until done. Check with toothpick in the center to check doneness. 

FROSTING: (make while cake is cooling.)

1 c evaporated milk (or full-fat coconut milk to accommodate dairy allergies)

1 c brown sugar

3 egg yolks

6 tbsp butter

1 1/2 tsp vanilla

2-3 cups sweetened coconut flakes (about a bag, more or less according to your tastes and eye)

Put milk, sugar, yolks, & butter in saucepan over medium-low heat. Whisk to smoothly incorporate. Cook slowly about 15 minutes until the egg is cooked and mixture has thickened. Be careful to not scramble the egg yolks. Once mixture has thickened, remove from heat and stir in vanilla. Add coconut and mix to combine. Spread over cake while still warm.

This cake is best served cold after refrigerating overnight. It freezes beautifully.