1 1/2 c. boiling water
1/2 c. butter (1 stick)
1 c. firmly packed brown sugar
1 1/3 c. all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 c. quick cooking oats
1 c. sugar
2 eggs, well beaten
1 tsp. baking powder
1 tsp. cinnamon

Pour the boiling water over the oats and butter; let stand until butter is melted. Stir in the white and brown sugar, then beat in eggs. Stir together the flour, baking soda, cinnamon, and salt. Stir into the oatmeal mixture. Pour into a greased 9 x 13 inch cake pan and bake 30-35 minutes at 350 degrees.

TOPPING:

6 tbsp. butter, melted
1/2 c. brown sugar
1 c. flaked coconut
1/4 c. evaporated milk
1 c. chopped nuts

Prepare topping mixture by beating together melted butter, brown sugar, and evaporated milk; stir in pecans and coconut while cake is still warm. Spread with the topping. Place under a hot broiler, about 6 inches from the heat sources, until topping bubbles and toasts to a golden brown about 2 1/2 minutes. Serve warm or cool.