· 1 cup oatmeal (instant)· 1 1⁄2 cups water (boiling)· 3⁄4 cup margarine (or butter)· 1⁄2 cup lentil purée· 2 eggs (lightly beaten)· 1 cup sugar (brown)· 1 cup sugar· pinch salt· 1 tsp baking soda· 1 tsp cinnamon (ground)· 1 tsp vanilla extract· 1 tsp ground nutmeg· 1 3⁄4 cups flour (unbleached white)· 6 tbsp melted butter· 1⁄2 cup sugar· 1⁄4 cup sweetened condensed milk· 1 tsp vanilla extract· 1 cup coconut (shredded)· 1 cup nuts (chopped)
Step 1*Preparing lentil purée: Add 2 ½ times the amount of water as lentils. Bring to a boil, reduce heat, cover and simmer for 45 minutes. Stir frequently. Cool slightly and do not drain. In small batches, mash or purée lentils with a sieve, food mill, blender, food processor or potato masher. Purée should be the consistency of canned pumpkin. Add water to thin if needed.Step 2Preheat oven to 350°F.Step 3Stir together boiling water, oatmeal and butter. Let stand until margarine melts. Mix with remaining cake ingredients.Step 4Pour batter into a greased and floured 13 x 9-inch baking pan and bake for about 45 minutes or until cake springs back when lightly touched. Cool slightly in pan.Step 5Heat all topping ingredients in a saucepan; do not boil.Step 6Spread topping evenly over the cake. Place it under broiler, 4 to 6 inches from heat, and broil until topping is hot and slightly brown. Watch very carefully to avoid burning.