Oatmeal Cake with Broiled Icing

The icing used here is also available as a standalone recipe: Broiled Coconut-Pecan Icing.

Ingredients

For the Cake

• 1 cup (240 ml) quick cooking oats (not old-fashioned or instant)
• 3/4 cup (180 ml) water, room temperature
• 3/4 cup (180 ml) unbleached all-purpose flour
• 1/2 teaspoon (2.5 ml) baking soda
• 1/2 teaspoon (2.5 ml) baking powder
• 1/2 teaspoon (2.5 ml) salt
• 1/4 teaspoon (1 ml) ground cinnamon •
• 4 tablespoons (60 ml) unsalted butter, softened
• 1/2 cup (120 ml) granulated sugar
• 1/2 cup (120 ml) light brown sugar
• 1 large egg, room temperature
• 1/2 teaspoon (2.5 ml) vanilla extract

For the Broiled Icing

• 1/4 cup (60 ml) packed light brown sugar
• 3 tablespoons (45 ml) unsalted butter, melted and cooled
• 3 tablespoons (45 ml) milk
• 3/4 cup (180 ml) sweetened, shredded coconut
• 3/4 cup (180 ml) chopped pecans

Method

1. Preheat the oven to 350° F (175°C), with a rack in the middle position. Spray an 8×8 inch (20x20 cm) baking pan with nonstick cooking spray and line the pan with two 16-inch (41 cm) pieces of foil, each folded in half lengthwise. The bottom of the pan should be covered with overlapping pieces, and the foil should hang over two opposing sides of the pan. Spray the foil lightly with cooking spray.
2. Combine the oats with the water in a small bowl until the water is absorbed, about 5 minutes.
3. In a medium bowl, whisk the flour, baking soda, baking powder, salt, and cinnamon together.
4. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars on medium speed until combined and the mixture has the consistency of damp sand, 2 to 4 minutes, scraping down the bowl as needed.
5. Add the egg and vanilla and beat until combined, about 30 seconds. Add the flour mixture in two additions and beat until just incorporated, about 30 seconds.
6. Add the soaked oats and mix until combined, about 15 seconds. Give the batter a final stir with a rubber spatula to be sure it is thoroughly combined.
7. Transfer the batter to the prepared pan and lightly tap against the counter 3 or 4 times to dislodge any large air bubbles. Smooth the surface with a spatula.
8. Bake until a cake tester inserted into the center comes out with few crumbs attached, 30 to 35 minutes. Let cool slightly in the pan, at least 10 minutes.
9. While the cake cools, adjust the oven rack about 9 inches (23 cm) from the broiler element and heat the broiler.
10. In a medium bowl, whisk the brown sugar, melted butter, and milk together, then stir in the coconut and pecans. Spread the mixture evenly over the warm cake. Broil until the topping is bubbling and golden, 2 to 5 minutes.
11. Let the cake cool for 1 hour, then transfer it to a serving platter and carefully slide the foil out from under the cake. Cut the cake into squares and serve.