1 1/4 c. boiling water
1 c. quick rolled oats
1/2 c. butter, softened
1 c. granulated sugar
1/2 c. brown sugar
2 eggs
1/4 c. frozen orange juice concentrate, thawed, undiluted
1 tsp. vanilla
1 3/4 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
Nut topping (recipe follows)

In small bowl, pour water over oats; set aside. Cream butter with sugars until fluffy. Beat in eggs one at a time, beating well after each. Beat in orange concentrate and vanilla. Stir together flour, baking powder, soda, salt, and cinnamon. Blend into creamed mixture alternately with oats. Turn into greased 13 x 9 inch pan. Bake in preheated 350 degree oven for 40 minutes or until cake springs back when pressed lightly. Cool on rack. Spread with nut topping. Place under boiler 1 minute or until golden. Serves 12.

NUT TOPPING:

In saucepan, combine 1/2 cup packed brown sugar, 1/4 cup butter, 2 tablespoons orange juice concentrate, undiluted. Stirring, bring to a boil, cook 1 minute. Remove from heat. Stir in 1 cup flaked coconut and 1/2 cup chopped walnuts.