Reviewed: Jul. 9, 2006

Less than 48 hours after making this cake, it is almost gone. And there are only 2 of us. Moist, full of flavor; great with dulce de leche ice cream or all by itself. Careful with the broiler - in less than 2 minutes the coconut was beginning to burn, not toast.

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Reviewer:

Chris

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Reviewed: Apr. 28, 2006

Absolutely fabulous cake moist light sweet and lovely and the topping well that was something else crunchy and very yummy an alround fab cake.Will definitely be in my top ten of fav cakes to make all the time Thanks for sharing such a great recipe......

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Reviewer:

ELLEN666

Cooking Level: Intermediate

Home Town: Croydon, Greater London, England, U.K.

Living In: Penge, Greater London, England, U.K.

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Reviewed: Apr. 21, 2006

Best Oatmeal cake I have ever had, everybody loved it. Stayed moist for days after

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Holly

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Reviewed: Apr. 10, 2006

My mother has had this recipe for over 30 years, and it is the absolute favorite of my entire family! My husband has even learned how to make it, and does so for me every year on my birthday. Definately worth trying!! Just be sure to watch the topping closely so it doesn't burn.

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KRYSTIELYNNE

Home Town: Dixon, Illinois, USA

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Reviewed: Feb. 13, 2006

Just what I was looking for! Delicious! My husband can't leave this cake alone :) Thank you for the recipe Susan.

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Lesa in IL

Cooking Level: Expert

Home Town: Carmi, Illinois, USA

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Reviewed: Jun. 10, 2005

This is a recipe I thought I had lost. While visiting my grown sons they were talking about that "good cake" that I would make when they were younger. They liked it so well, that I didn't even ice it,and it waas usually cut while it was still hot. This is a gret recipie find for me. Thanks Susan. Oh yes, I also add a cup of raisins that have been coated in flour.

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