CAKE:

1 1/4 c. boiling water
1 c. Quaker oats (quick or old-fashioned, uncooked)
1/2 c. butter, softened
1 c. granulated sugar
1 c. firmly packed brown sugar
1 tsp. vanilla
2 eggs
1 1/2 c. sifted all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
3/4 tsp. cinnamon
1/4 tsp. nutmeg

FROSTING:

1/4 c. butter, melted
1/2 c. firmly packed brown sugar
3 tbsp. half & half
1/3 c. chopped nutmeats
3/4 c. shredded or flaked coconut

Cake: Pour boiling water over oats; cover and let stand 20 minutes. Beat butter until creamy; gradually add sugars and beat until fluffy. Blend in vanilla and eggs. Add oat mixture; mix well. Sift together flour, soda, salt, cinnamon and nutmeg. Add to creamed mixture; mix well. Pour batter into well greased and floured 9 inch square pan. Bake in preheated moderate oven (350 degrees) for 50-55 minutes. Do not remove cake from pan.

Frosting: Combine all ingredients. Spread evenly over cake. Broil until frosting becomes bubbly. Cake may be served warm or cold.