1 1/2 c. boiling water
1 c. quick oats
1 1/2 c. flour
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1/2 c. butter
1 tsp. vanilla
1 c. brown sugar
1 c. white sugar
2 eggs

Add 1 1/2 cups boiling water to 1 cup quick oats. Cover and set aside for 20 minutes. Sift together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg and 1/2 teaspoon salt.

Cream together 1/2 cup butter, 1 teaspoon vanilla, 1 cup brown sugar and 1 cup white sugar. Beat for 3 minutes. Then add 2 eggs, one at a time and beat for 2 minutes. Add oatmeal and mix into the batter until well blended. Then briefly blend in flour and spices. Bake in glass 8x12 inch dish at 350 degrees for 45- 55 minutes.

Time the frosting to be ready when the cake comes out of the oven.

FROSTING:

1/2 c. butter
1/2 c. brown sugar
8 oz. coconut
1 c. walnuts
1 sm. can evaporated milk
1 tsp. vanilla

In saucepan, melt 1/2 cup butter and 1/2 cup brown sugar. While still on the heat, add 8 oz. coconut, 1 cup walnuts, 1 small can evaporated milk and 1 teaspoon vanilla and cook briefly.

Pour mixture over the top of the hot cake. It is very important that the cake is hot! Place cake under the broiler 6 inches from the heat for 2 minutes or until the top is all bubbly and brown. Do not leave unattended because the frosting will burn very easily.