1 c. quick oats
1 c. granulated sugar
1/2 c. butter
1 1/3 c. all-purpose flour
1/2 tsp. salt
1 tsp. vanilla
1 1/4 c. boiling water
1 c. firmly packed brown sugar
2 eggs
1 tsp. baking soda
1 tsp. ground cinnamon

Stir oats in hot water; let stand a few minutes. Cream butter and eggs, add oats and dry ingredients and vanilla, and mix thoroughly. Pour batter into greased and floured baking pan and bake at 350°F for 30 minutes. Spread topping on cake while hot, then return to oven for a few minutes.

Topping:

4 tbsp. butter
1 c. firmly packed brown sugar
1/4 c. evaporated milk
1/2 c. chopped pecans
1/2 c. coconut

Combine all ingredients in a saucepan and cook over low heat until bubbly, stirring frequently.