1 1/2 c. boiling water
1 c. raw quick-cooking rolled oats
1 1/2 c. unsifted all-purpose flour
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg
1/2 c. butter or regular butter
1 c. granulated sugar
1 c. light brown sugar, firmly packed
2 eggs
1 tsp. vanilla extract

TOPPING:

3 tbsp. butter or regular butter
3/4 c. light brown sugar, firmly packed
3/4 c. shredded coconut
1/2 c. coarsely chopped walnuts
1 egg
3 tbsp. milk

In small bowl, pour boiling water over rolled oats; stir with fork to mix well. Let stand 40 minutes to cool. Preheat oven to 350 degrees. Grease and flour 9x9x2 inch baking pan. Sift together flour, soda, cinnamon, and nutmeg; set aside.

In large bowl, with electric mixer at medium speed, beat 1/2 cup butter until creamy. Add granulated sugar and 1 cup brown sugar, a little at a time, beating until light and fluffy. Add 2 eggs, one at a time, beating after each addition; beat until light and fluffy. Beat in vanilla. Add rolled oat mixture, mixing until well combined. At low speed, beat in flour mixture until well combined.

Turn batter into prepared pan. Bake 50 minutes or until top springs back when gently pressed with fingertip.

Meanwhile, make topping. In small bowl, combine all topping ingredients. Spread over hot cake. Return cake to oven. Bake 10 minutes longer or until topping is golden. Makes 12 servings.