1 1/2 c. boiling water
1 c. quick-cooking oats
1/2 c. (1 stick) butter
1 c. sugar (cane)
1 c. brown sugar
2 eggs, beaten
1 1/2 c. all-purpose flour
1 tsp. baking soda
1 tsp. cinnamon

Pour boiling water over oats and let stand 20 minutes.

Cream butter and sugars, add eggs and oats. Add flour and all dry ingredients. Bake in 9x13-inch pan at 350°F for 35 minutes or until done. Leave cake in pan and prepare topping.

TOPPING:

6 tbsp. (3/4 stick) butter
1 c. brown sugar
6 tbsp. fresh milk
1 c. pecans
1 c. coconut
1 tsp. vanilla

Boil butter, sugar and milk in a saucepan for 1 minute. Remove from fire, add pecans, coconut and vanilla and mix well. Spread on cake and return cake to oven and toast under broiler only until light brown.