1 1/2 c. boiling water
1 c. rolled oats
1/2 c. shortening
1 c. brown sugar
1 c. granulated sugar
1 1/3 c. sifted flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
2 eggs

Pour water over oats; allow to stand until cool. Beat sugar and shortening; add eggs. Sift flour, soda, cinnamon, and salt. Add rolled oats and flour mixture; mix well.

Pour into greased and floured 9x13 pan. Bake at 350 degrees for 35-40 minutes or until cake springs back when touched.

FROSTING:

4 tsp. butter
1/2 c. brown sugar, packed
1/4 c. canned milk
1 c. flaked or shredded coconut
1/2 c. coarsely chopped nuts

Combine all ingredients. Spread on cake as soon as it comes from oven.

NOTE: Let sugar, butter, and milk melt together before adding nuts and coconut. Place under broiler until frosting bubbles and starts to brown.