1 c. quick-cooking oats
1 1/3 c. boiling water
1/2 c. softened butter
1/2 c. firmly packed light brown sugar
1/2 c. sugar
2 eggs, beaten
1 tsp. vanilla extract
1 1/3 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
Topping (recipe follows)

Combine oats and boiling water, stirring well; let stand 20 minutes.

Cream butter; add sugars and beat well at medium speed of electric mixer. Add eggs, vanilla and oatmeal mixture, beating until blended.

Combine flour, baking soda, salt and cinnamon; add to creamed mixture and stir until blended.

Pour batter into greased and floured 9 inch square baking dish. Bake 325 degrees for 35 minutes. Spread topping on hot cake and broil 4-5 minutes.

TOPPING:

1/2 c. evaporated milk
1/4 c. firmly packed light brown sugar
1/4 c. sugar
1/4 c. butter
1 c. flaked coconut
1/2 c. chopped pecans