1 cup old-fashioned oats (not quick-cooking)
1 1/2 cups boiling water
1 cup granulated sugar
1/2 cup light brown sugar
1/2 cup vegetable oil (Crisco)
2 eggs
1 1/2 cups sifted all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/2 cup chopped nuts

Add boiling water to oats and let stand 15 minutes.

Blend sugar, Crisco oil and eggs thoroughly. Stir in oatmeal. Sift remaining ingredients together; add to batter. Stir in nuts. Spread in a greased 13x9x-2 inch pan.

Bake at 350°F for 30 to 35 minutes until cake tests done with a toothpick. Immediately spread with frosting and broil 3 to 5 minutes until lightly browned.

FROSTING:

1/4 cup (1/2 stick) soft butter
1/2 cup light brown sugar
1/2 cup evaporated milk (Carnation)
1/2 tsp. vanilla
1/2 cup chopped pecans
1/2 cup flaked coconut

Blend butter and sugar. Stir in milk and vanilla. Then pecans and coconut.