Directions

1. 1

   Preheat your oven to 350°F. Lightly coat a 9x13-inch baking dish with nonstick cooking spray or butter.

2. 2

   Pour the hot water over the oats in a bowl and let them soak for about 5 minutes, stirring occasionally, until the oats soften and absorb the liquid.

3. 3

   In a large mixing bowl, cream together the softened 1/2 cup butter, brown sugar, and white sugar until light and fluffy, about 2-3 minutes.

4. 4

   Beat the eggs into the creamed mixture one at a time, mixing well after each addition.

5. 5

   In a separate bowl, whisk together the flour, cinnamon, baking soda, and salt.

6. 6

   Add half of the flour mixture to the creamed butter and egg mixture, stirring to combine. Then stir in the soaked oats. Finally, add the remaining flour mixture and fold until just combined.

7. 7

   Pour the batter into your prepared baking dish, spreading it evenly. Bake for 35-40 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The cake is done when it appears set and lightly golden.

8. 8

   While the cake bakes, prepare the topping. In a small saucepan, combine the 1/2 cup butter, brown sugar, and milk. Heat over medium heat, stirring constantly, until the mixture comes to a boil.

9. 9

   Allow the topping to boil for 1 minute, stirring continuously. Remove from heat and stir in the shredded coconut.

10. 10

    When the cake comes out of the oven, change your oven to broil setting. Spread the warm coconut topping evenly over the hot cake.

11. 11

    Place the cake under the broiler for approximately 1 minute, watching carefully, until the coconut is lightly toasted and golden brown. Remove and cool slightly before serving.