1 1/4 c. boiling water
1 c. quick oats

Pour boiling water over oats; let stand.

1/2 c. Crisco
1 c. white sugar
1 tsp. baking soda
3 tbsp. cocoa
1 c. brown sugar
1 1/3 c. plain flour
1/2 tsp. salt
1 tsp. vanilla

Cream together Crisco, 1 cup brown sugar, and 1 cup white sugar. Sift together the flour, soda, salt and cocoa. Whip up oats, add to creamed mixture, add flour gradually. Add the vanilla. Bake in 9 x 13 inch pan at 350 degrees for 25 to 35 minutes. Remove from oven and add the topping.

TOPPING:

1 stick butter, melted
1 c. coconut
1 c. brown sugar
1/2 c. evaporated milk
1 c. chopped nuts

Combine the butter, brown sugar and evaporated milk. Cook over low heat until slightly thick. Add the remaining ingredients. Pour over cake, place under broiler until bubbly and brown.