Recipe

Oatmeal Coconut Coffeecake

From the kitchen of Annette Beard

1 c. quick-cooking oats

1/2 c. butter or margarine

1 1/3 c. boiling water

3/4 c. sugar

3/4 c. brown sugar, firmly packed

2 eggs

1 1/2 c. flour (can be half whole wheat)

2 tsp. baking powder

1 tsp. baking soda

1/4 tsp. salt

1 tsp. cinnamon

1/2 tsp. nutmeg

Coconut Topping:

1/3 c. butter or margarine, melted

3/4 c. brown sugar, firmly packed

1/4 c. milk

1 c. coconut

1 c. chopped nuts

Preheat oven to 350 degrees.

Combine oats, butter and boiling water. Stir and let stand 20 minutes.

Beat together eggs and sugars.

Stir together dry ingredients (flour, baking powder, baking soda, salt, cinnamon and nutmeg).

In mixer, add dry ingredients to sugar and eggs alternately with oats mixture.

Pour batter into a greased, floured 9x13-inch baking pan.

Bake for 35 minutes or until cake tests done.

Spread with Coconut Topping and broil until topping is golden brown. Serve warm!

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