1/2 cup flaked coconut
1/2 cup rolled oats
1/2 cup brown sugar
1/2 cup shortening
1 cup white sugar
1 egg
1 (10.75 ounce) can evaporated milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup rolled oats
2/3 cup rolled honey
1/2 cup chopped pecans
1/2 teaspoon vanilla extract
1/2 cup butter, melted
1/4 cup sugar
1/2 cup water
1/2 cup unsalted butter
1/2 cup water
1/2 cup confectioners' sugar
2 teaspoons vanilla extract
Preheat oven to 400 degrees F (200 degrees C).
In a medium bowl, combine the coconut, rolled oats, brown sugar, shortening, and white sugar. Add egg and milk; blend until well blended. Mix in vanilla. Stir together the sifted flour, rolled oats, and honey and pour into a lightly greased 9x13 inch baking dish.
Bake in preheated oven for 40 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake for another 35 to 40 minutes, until a knife inserted into center comes out clean.
To make the Mering sauce: In a small bowl, whisk together the margarine, water, melted butter, and 2 cups of the boiling milk. Slowly pour over the muffins, stirring until melted. Remove from baking dish and let cool.
To make the topping: In a medium bowl, whisk together the remaining 2 cups of milk, 1/2 cup sugar, 1/2 teaspoon vanilla extract, and the egg yolks. Spread over muffins and sprinkle with more sifted flour, if necessary. Cover muffins with remaining 1/2 cup of milk, 1/2 cup sugar, and 1/2 teaspoon of vanilla.