1 1/2 c. orange juice
1 c. quick rolled oats
1/2 c. butter
1/2 c. firmly packed brown sugar
2 eggs
1 tsp. vanilla
1 3/4 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1 tbsp. freshly grated orange peel
1/2 c. or more nuts (pecans taste best)

Bring orange juice to a boil and pour over oatmeal and set aside.

Cream together butter, vanilla, and sugar until light and then add eggs, one at a time.

Measure dry ingredients, add alternately with oatmeal and orange juice mixture to creamed mixture. Stir in grated peel and nuts and pour into buttered 9x13x2 inch baking pan. Bake at 350 degrees for 35 to 40 minutes, a little less if you use a glass or Corning pan.

Remove from oven and immediately spread with Orange Delight Topping. Place under broiler for about 1 minute until topping is lightly browned.

ORANGE DELIGHT TOPPING:

1/2 c. firmly packed brown sugar
1/4 c. butter
1 tbsp. freshly grated orange peel
2 tbsp. orange juice (a little more if you increase the coconut)
1 c. or more flaked coconut
1 c. chopped nuts (pecans taste best)

Combine sugar, butter, peel, and orange juice in small saucepan and bring to a boil. Cook 1 minute, stirring constantly, add remaining ingredients and stir until well blended. Pour over cake and brown the topping.