Instructions
Preheat the oven to 180 degrees Celsius. Coat a cake pan with nonstick cooking spray, or you can line the bottom with parchment paper and spray.
To make the cake, whisk together flour, oats, sugar, brown sugar, cinnamon, baking powder, salt and baking soda in a large bowl. In a separate bowl, whisk oil, buttermilk, vanilla and eggs. Fold the buttermilk mixture into the flour mixture until combined.
Pour the batter into the prepped pan and bake for about 35 minutes. It’s done if a toothpick in the centre comes out clean.
Make the glaze while the cake bakes. Add brown sugar, oats, coconut, butter, milk, cinnamon and salt to a sauce pan on high heat. Bring to a boil and cook until butter and sugar dissolve, about 1 minute. Turn off the heat and pour in pecans.
Take the cake out of the oven, and pour the hot glaze on top. Spread evenly with a spatula. Let the cake cook for about 40 minutes. The glaze should be glossy, but not sticky.
