This moist, coconut-and-walnut-topped oatmeal cake is the highlight of any dessert buffet.




  • Grease a 13x9x2-inch baking pan. Set aside.

  • In small bowl, combine oats and boiling water; let stand 20 minutes. In medium bowl, combine flour, cinnamon, baking soda, and salt.

  • In large bowl, beat granulated sugar, the 1 cup brown sugar, and the shortening on medium speed of electric mixer until combined. Beat in eggs. Beat in oatmeal mixture.

  • Gradually add flour mixture, beating until combined (if necessary, stir in last portion by hand). Turn the batter into prepared pan.

  • Bake in a 350 degree F oven for 30 to 40 minutes or until wooden pick inserted in center comes out clean. Place pan on wire rack.

  • In saucepan, combine butter, coconut, the 2/3 cup brown sugar, and the milk Cook and stir until boiling. Stir in walnuts. Spoon over hot cake. Cool. Makes 16 servings.