1 1/4 c. water
1 c. quick cooking oats
1/2 c. butter
1 c. sugar
1 c. brown sugar
2 beaten eggs
1 tsp. vanilla
1 1/3 c. flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt

In 4 cup glass measure, boil water 2 1/2 to 3 1/2 minutes. Add oats, mix and rest for 15 minutes. Cream butter and sugars until light and fluffy. Add oat mixture, creaming evenly. Add eggs, vanilla, flour, soda, cinnamon and salt, and blend evenly. Pour batter into 2-quart glass utility dish. Cook 10-12 minutes, rotating dish 1/4 turn halfway through cooking time.

TOPPING:

1/2 c. brown sugar
1/3 c. milk
1/4 c. butter
1/2 c. chopped nuts
1 c. flaked coconut

In 4 cup glass measure, combine ingredients. Cook 2-3 minutes, stirring to blend halfway through cooking time. Spread on cake. You can make the batter and keep in covered container for a month in the refrigerator before baking.