1 c. quick cooking rolled oats
1/2 c. butter
1 1/4 c. boiling water
1 c. granulated sugar
1 c. firmly packed brown sugar
2 eggs
1 tsp. vanilla
1 1/3 c. all purpose flour
1/2 tsp. salt
1 tsp. baking soda
1/2 tsp. ground nutmeg
1 tsp. ground cinnamon

TOPPING:

1/2 c. plus 2 tbsp. butter, melted
1/3 c. light cream or milk
1 tsp. vanilla
1/2 c. granulated sugar
1/3 c. brown sugar
1 to 1 1/2 c. chopped pecans
1 3/4 to 2 c. flaked coconut

To prepare the cake, combine oats, butter and boiling water in a medium mixing bowl. Let stand 20 minutes. In a large mixing bowl with an electric mixer, combine granulated sugar, brown sugar and eggs. Add vanilla. Blend in flour, salt, baking soda, nutmeg, and cinnamon. Add to oat mixture. Beat with electric mixer on medium speed for 3 minutes. Spread batter in a greased and floured 15 x 10 x 1 inch jelly roll pan. Bake in a preheated 350 degree oven 30-35 minutes or until cake tests done.

While cake is baking, prepare topping. In a medium bowl combine butter, cream, vanilla, granulated sugar, brown sugar, pecans, and coconut. Spread topping on hot cake. Slice cake under hot broiler, 4-5 inches from heat. Boil 8-10 minutes, or until lightly browned. Watch closely; the topping browns quickly. Turn pan during broiling, if necessary. Cool cake in pan; cut into squares to serve.