1 c. oats uncooked
1 1/2 c. water
1 1/3 c. sifted flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 c. butter
1 c. firmly packed brown sugar
1/2 c. granulated sugar
2 eggs
1 1/2 tsp. vanilla

In 1 1/2 quart glass bowl combine oats and water. Microwave on high 3 minutes or until mixture is thickened. Stir after 2 minutes. In medium bowl combine flour, baking soda, cinnamon, salt and nutmeg. In mixer bowl cream butter and sugar until light and fluffy, add eggs one at a time, beat well after each addition. Stir in vanilla and oatmeal mixture. Gradually add dry ingredients beating well after each. Put in 12 x 8 x 2 inch microwave dish. Microwave on high 10 to 12 minutes until toothpick inserted in center comes out clean, rotate dish halfway through cooking. While still warm spread cake with topping. Makes 16 servings, 290 calories each.

COCONUT CARAMEL TOPPING:

1 c. shredded coconut
1/2 c. chopped nuts
1/2 c. brown sugar, firmly packed
1/2 c milk
1/4 c. butter
Dash salt

In 1 quart microwave dish combine all ingredients. Microwave on high 6 minutes or until thick and bubbly. Stir every 2 minutes.