1 c. uncooked rolled oats
3/4 c. (1 1/2 sticks) butter, softened
1 c. firmly packed dark brown sugar
2 lg. eggs
1 1/2 c. unsifted all-purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon

TOPPING:

1/4 c. (1/2 stick) butter
1/2 c. brown sugar
1/4 c. heavy cream
1/2 c. chopped pecans or walnuts
3/4 c. shredded coconut
1 1/2 tsp. vanilla extract

Lightly grease and flour 9-inch square baking pan.

In large bowl, combine oats and 1 1/2 cups boiling water; cool to room temperature, stirring frequently, 15 minutes.

Preheat oven to 350 degrees. In large bowl of electric mixer, at medium speed, cream 3/4 cup butter and 1 cup brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually add oatmeal, beating at low speed until blended, 1 minute.

In small bowl, combine flour, baking soda, cinnamon and 1 teaspoon salt; add to oatmeal mixture. Beat at low speed until combined, 1 minute. Beat 1 minute longer at medium speed. Pour batter into prepared pan; bake 45 minutes, or until cake tester inserted in center comes out clean and top is form. Cool on wire rack 10 minutes; invert cake onto a second, towel-covered rack; turn cake right side up onto first rack; set aside. Preheat broiler.

Make topping: In small saucepan, melt butter, stir in remaining topping ingredients. Spread mixture over warm cake. Place cake and rack on a baking sheet; broil, 8 to 10 inches from heat source, until topping is browned, 3 minutes.