1 c. quick-cooking oats
1 1/3 c. boiling water
1/2 c. shortening
1 c. light brown sugar, packed
1 c. sugar
1 1/3 c. flour
2 eggs
1 tsp. vanilla
1 tsp. cinnamon

Pour boiling water over oats, let stand and cool. Cream shortening and sugar until fluffy. Add eggs and blend. Stir cinnamon into flour. Add flour and warm oats to sugar mixture. Stir well. Pour in 8x11 inch greased and floured pan. Bake at 350 degrees for 35 minutes.

FROSTING:

6 tbsp. melted butter
1/2 c. brown sugar
1/4 c. canned milk
1/2 tsp. vanilla
1 c. coconut
1/2 c. chopped nuts

Combine and spread on cooled cake. Put in oven under broiler until frosting bubbles.