Oatmeal Cake with Coconut Pecan Frosting

This recipe came from Grandpa Piercy (GGRay's Dad). Although it is delicious it is not beautiful and I remember one of my brothers being very disappointed when Grandpa helped him make it for a cub scout cake decorating contest and they didn't win.

1 1/4 cup boiling water

1 cup quick oats

Pour water over oats and let stand 20 min.

1/2 cup vegetable oil

3/4 cup brown sugar

3/4 cup sugar

2 eggs

Cream oil and sugars, add eggs and oatmeal and mix well.

1 1/2 cup flour (add an extra 1/2 cup at high altitude)

1 tsp. baking soda

1/2 tsp. salt

1 tsp. cinnamon

Mix together in separate bowl and then mix into other ingredients.

Add nuts or raisins if desired. I don't.

Pour into prepared 9x13 pan and bake at 350 for 30-35 min.

Frost with coconut pecan frosting or cinnamon cream cheese frosting or

caramel frosting out of a can or whatever.

Coconut Pecan Frosting

1 cup sugar (white or brown or half of each)

1 cup evaporated milk

1/2 cup butter (one cube)

3 eggs, beaten slightly

Combine in saucepan and cook stirring until boiling. Remove from heat and stir in:

1 1/3 cup coconut (or more)

1 cup chopped (not too fine) pecans (or more)

1 tsp vanilla

Let cool slightly and pour over cake. It makes a lot of frosting and we thought it would be really good on french toast, but it didn't last that long. It is also really good on a spoon or a finger.

This cake makes a more justifiable breakfast than chocolate cake. And a healthy option for a birthday cake.