2 1/2 c. boiling water
2 c. Mother's quick oats
1 c. butter, softened
2 c. sugar
2 c. dark brown sugar, firmly packed
2 tsp. vanilla
4 eggs
3 c. flour, sifted
2 tsp. baking soda
1 tsp. salt
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg

Pour boiling water over oats. Cover and let stand 20 minutes. Beat butter until creamy. Gradually add sugar and beat until fluffy. Blend in vanilla and eggs. Add oat mixture. Mix well. Sift together flour, soda, salt, cinnamon and nutmeg. Add to creamed mixture. Mix well. Pour batter into well greased and floured 9 x 13 inch pan. Bake at 350 degrees for 50 -55 minutes. Do not remove cake from pan.

FROSTING:

1/2 c. butter, melted
1 c. brown sugar
6 tbsp. half and half
2/3 c. nuts, chopped
1 1/2 c. coconut

Combine all ingredients. Spread evenly over cake. Broil until frosting becomes bubbly. Cake may be served warm or cold.