1 1/2 c. water
1 c. oatmeal
1 c. brown sugar
1 c. white sugar
1/2 c. Crisco
2 eggs
1 1/2 c. self-rising flour
1 tsp. cinnamon

Cook oatmeal in water and set aside. Mix all other ingredients together. Pour in cooked oatmeal.

Bake at 350°F in a 9 x 13 pan until done.

Icing:

6 tbsp. milk
1 c. sugar
1 tsp. vanilla

Heat about 5 minutes and add 1 can coconut and 1 cup chopped pecans. Pour on top of cake. Toast top a few minutes, until brown.