MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tropical Oatmeal-Mango Cake
 Categories: Dessert
      Yield: 8 Servings
 
      9 tb Butter; softened
      1 c  Granulated sugar; +2 tb
      1 c  Rolled oats (not instant)
  1 1/2 c  Flour
      1 ts Cinnamon
    1/4 ts Nutmeg
      1 ts Baking soda
      1 pn Salt
  1 2/3 c  Dark brown sugar
      2    Eggs
      1 ts Vanilla extract
      1 c  Mango; finely diced
    2/3 c  Pecans; chopped
    1/4 c  Heavy cream
      1 c  Shredded unsweetened coconut
 
  Use 1/2 tb butter to grease a 10 to 11" springform pan. Dust with
        2 tb sugar. Heat oven to 350°F.
  
  Place oats in dry skillet and toast until light brown. Transfer to
  bowl, and add 1-1/4 c hot water. Set aside. Sift flour with cinnamon,
  nutmeg, baking soda, and salt.
  
  Mix 1 c granulated sugar and 1 c brown sugar in bowl of electric
  mixer. Beat in eggs until smooth and mixture falls back in a ribbon
  when beater is lifted. Fold in vanilla, softened oats, and mango.
  Fold in flour mixture.
  
  Transfer batter to pan, place in oven and bake for 45 minutes, until
  cake tester comes out clean and surface is lightly browned. Remove
  from oven. Turn on broiler.
  
  Mix pecans with remaining butter and remaining brown sugar. Stir in
  cream, and fold in coconut. Gently spread this mixture on top of
  cake. Place cake under broiler, and broil until surface is bubbly and
  lightly browned. Watch carefully so topping does not burn. Transfer
  cake to rack, and allow to cool before removing sides of pan.
  
  Recipe by Mark Militello, Mark's Las Olas, Fort Lauderdale with
  Florence Fabricant
 
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