Oatmeal Coconut Cake

I got this recipe from my friend, Lina, at work. We were randomly talking about my looking for sheet cake recipes (something other than Texas Sheet Cake) the other day and she happened to have a copy of this recipe with her. I wanted to make a sheet cake for my family's Memorial Day party at the lake and I wanted something different. This was totally perfect! It was super easy to throw together and it tastes AWESOME! Definitely a keeper recipe. Thanks, Lina!!

Oatmeal Coconut Cake

Cake:
1 1/4 cups boiling water
1 cup instant oats
1/2 cup coconut oil (organic)
1 cup sugar (organic)
1 cup brown sugar (organic)
1 teaspoon vanilla (organic)
2 eggs (organic, free range, Omega-3)
1 1/3 cups flour (organic)
1 teaspoon baking soda
1 teaspoon baking powder (organic)
1 teaspoon cinnamon (organic)
1/2 teaspoon salt

Topping:
1/2 cup coconut oil (organic)
1 cup brown sugar (organic)
1 can coconut milk (organic)
1 cup shredded coconut
1/2 cup chopped nuts (I left these off)

Take boiling water and pour over oats. Let stand for 20 minutes. Add coconut oil and sugars and mix. Add eggs and beat. Then Add dry ingredients and mix.

Use a sheet pan and bake at 350 for 35-40 minutes. (You can also use a 9x13 pan for a thicker cake. But be sure to cut the topping ingredients in half if you do it this way.)

While cake is baking, mix together the topping ingredients.

Let cake cool a little (like 10 minutes). Then spread on topping. Put under broiler until it bubbles. Let cool thoroughly.