Just calling this cake a "snack cake" doesn't do it justice! There is such a great melding of flavors and textures going on, it is really a terrific cake for any occasion and the fact that is so easy to put together makes it that much more appealing. The cake is a moist flavorful combination of oats and brown sugar with a hint of cinnamon and nutmeg.
The broiled frosting creates a delicious crispy confection with a slightly caramelized flavor mixing well with the nutty crunch from the pecans and toasty goodness of the coconut. This broiled frosting is the perfect sweet topping for the not-too-sweet cake. Here is how you can make your own.
You can find the entire recipe here. Start by lining an 8" x 8" metal baking pan with aluminum foil. Spray with Pam and set aside. Preheat oven to 350 degrees.
Cake: Combine the quick cooking oats with the room temperature water and let set for 5 minutes. In a medium bowl whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment beat together the butter and sugars until they resemble damp sand. Beat in the egg and vanilla until combined. Add the flour mixture and mix until just combined. Mix in the soaked oats until just combined. Pour batter into prepared pan and spread evenly. Tap pan on counter to dislodge any air bubbles. Bake for 30 to 35 minutes or until a toothpick comes out clean with very little crumbs attached. Let cake cool for 10 minutes before adding the frosting.
Adjust oven rack so that cake will be 9" from the broiler. This is important because this icing gets burned very easily! Heat broiler.
Icing: In a medium bowl whisk together the melted butter, brown sugar, and milk. Stir in the coconut and chopped pecans until everything is well coated. Spread the mixture over the cake and place under the broiler for 3-5 minutes or until the icing is bubbling and golden brown.
Let cake cool for 1 hour before cutting into squares with a serrated knife.