Ingredients

• 1 1/4 C Boiling Water
• 1/4 C Butter, softened
• 1 C Quick Oats
• 1 C Brown Sugar
• 1 1/2 C Cane Sugar
• 4 Tbsp Whole Egg Powder
• 1/2 C Water
• 1 3/4 C White Flour (All Purpose Unbleached Flour)
• 1 1/2 tsp Baking Powder
• 1 1/2 tsp Cinnamon
• 1/4 tsp Nutmeg
• 1/2 tsp Iodized Salt
• 1 C Coconut
• 1 tsp Vanilla Extract
• 1 1/2 Tbsp THRIVE Instant Milk
• 1/2 C Water
• 1 C Brown Sugar
• 6 Tbsp Butter
• 1 tsp Vanilla extract
• 1 C Coconut

Directions

1. Preheat oven to 350F.
2. Mix water, butter, and quick oats together and set aside.
3. In a separate bowl, cream brown sugar, white sugar, and eggs together with mixer.
4. Add oatmeal mixture to creamed mixture; mix to combine.
5. Add remaining ingredients and mix thoroughly.
6. Pour into a greased 9x13 pan. Bake for 35 minutes at 350F (cake should be a gooey consistency).
7. For frosting, combine milk and sugar in saucepan over low heat and stir until sugar dissolves.
8. Add melted butter and stir, then add vanilla and coconut.
9. Stir together until combined.
10. Pour frosting mixture over cake while still hot.