This recipe was given to my by my mother, who got it from Grandma Neal. Grandma used leftover oatmeal to make this recipe, but if you are not feeding a crowd of hungry boys like she was, you can just make the cup of oats you will need.
Pour ½ cup boiling water over 1 cup quick oats, stir and let cool.
½ cup margarine
1 cup brown sugar
1 cup white sugar
1 tsp. cinnamon
1 tsp. vanilla
1 1/3 cup all-purpose flour
½ tsp. salt
1 ½ tsp. baking powder
Pour into greased oblong cake pan and bake at 350°F.
Melt 1 cup margarine in small saucepan. Add ¾ cup brown sugar and 3 Tbs. cream. Cook over low heat until like caramel. Fold in ¾ cup coconut. Spread over cake.
Maegen Neal grew up in Corydon, Indiana, but remembers good old days at Grandma’s in Whitley City, Kentucky. She is an English writing major at Indiana University Southeast.