|Source||Marion Grasso (1974)|
|Prep time||30 minutes|
|Cooking time||1 hour, 5 minutes|
|Total time||1 hour, 35 minutes|
Pour 1 cup rolled oats into 1 1/2 cups boiling water. Let stand 20 minutes. Add 1 stick oleo or butter. (Put oleo on top of hot oats and it will melt.) In another bowl, blend 1 cup brown sugar, 1 cup white sugar, 2 eggs, 11/2 cups flour, 1 teaspoon cinnamon, 1/2 teaspoon salt, 1 teaspoon baking soda and 1 teaspoon vanilla. Add to oatmeal mixture and pour into 9 x 13-inch greased pan. Bake at 350° for 45 minutes.
Frosting: Combine 1 cup evaporated milk, 1 cup sugar, 3 egg yolks, 1/2 cup butter or oleo and 1 teaspoon vanilla. Cook and stir over medium heat until thickened, about 12 minutes. Add 1 1/3 cups coconut flakes and 1 cup chopped pecans. Beat until thick enough to spread.