1/2 cup vegetable oil
2 eggs
1 cup white sugar
2 tablespoons vanilla extract
1/4 teaspoon salt
1 cup milk
1 cup chopped pecans
4 tablespoons butter
1 (10 ounce) package oat cereal
2 tablespoons milk
2 teaspoons vanilla extract
2 cups shredded coconut
1 cup chopped pecans
Prepare oat pudding by whisking together vegetable oil, eggs, sugar, vanilla, salt, milk, pecans and butter. Pour into a 2 quart serving dish.
Melt butter in a large 2 quart saucepan over medium heat. Add coconut, pecans, sugar and vanilla. Stirring constantly, bring mixture to a smooth, thick consistency. Remove from heat. Beat in eggs, 1 at a time, stirring well after each addition. Pour mixture into prepared dish.
Bake at 375 degrees for 1 hour or until center of the cake springs back when touched. Cool completely before cutting into squares.
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