1 (15-ounce) can Coco Lopez® Cream of Coconut 1/3 cup water 1 2/3 cups quick-cooking oats 1 1/3 cups unsifted flour 2 teaspoons baking powder ¼ teaspoon salt ½ cup margarine or butter, softened ¾ cup sugar 2 eggs 2 teaspoons vanilla extract 2/3 cup flaked coconut 2/3 cup chopped pecans Preheat oven to 350°. In small saucepan, combine ½ cup cream of coconut and water; bring to a boil. Remove from heat; stir in 1 cup oats. Combine flour, baking powder and salt. In mixer bowl, beat margarine and sugar until fluffy. Add eggs and 1 teaspoon vanilla; beat well. Stir in oat mixture then dry ingredients. Turn into greased and floured 9-inch square baking pan; bake 30 minutes. Meanwhile, combine remaining ingredients. Spoon over hot cake. Broil 3 to 4 minutes or until lightly browned. Serve warm. |