Source: https://www.twopeasandtheirpod.com/oatmeal-cake/

Ingredients

Cake

• 1 cup old fashioned oats
• 1 1/2 cups boiling water
• 1 1/2 cups Sophia’s gluten free flour
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cup coconut sugar
• 1/2 cup unsalted butter, melted until softened
• 2 large eggs
• 3/4 teaspoon dried vanilla

Topping

• 8 tablespoons butter
• 3/4 cup coconut sugar
• 1/2 teaspoon dried vanilla powder
• 1 cup Bob’s red mill unsulfured shredded coconut

Directions

• Preheat the oven to 350°F. Grease a 9×13-inch baking dish with butter and set aside.
• Place the oats in a small bowl. Pour the boiling water over the oats and let sit while you prepare the cake, about 10 minutes.
• In a separate small bowl, whisk together the flour, cinnamon, baking soda, and salt. Set aside.
• Use a stand mixer or hand mixer to beat the butter and sugars together until creamy. Scrape down the sides with a spatula, as necessary.
• Add the eggs and vanilla and mix until smooth. Add the oat mixture and mix until combined.
• Add the dry ingredients and beat until just combined. Don’t over mix. Pour the batter into the prepared pan.
• Bake for 30 to 40 minutes or until cake is set and a toothpick inserted into the center comes out clean. Remove the pan from the oven and set aside while you make the topping.
• In a medium saucepan, combine the topping ingredients. Heat over medium-high, stirring until melted and smooth.
• Pour the coconut topping over the warm cake and evenly distribute coconut with a spatula.
• Place the cake back in the oven, under the broiler, for 1 to 1.5 minutes or until the coconut is toasted. Don’t walk away, this won’t take long!
• Let the cake cool for at least 15 minutes before cutting and serving.