1 stick butter
1 c. quick cooking oats
1 1/2 c. boiling water
2 eggs, beaten until frothy
1 c. brown sugar
1 c. white sugar
1 1/3 c. flour
2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. nutmeg

Combine butter, oats and water and set aside for 20 minutes. Combine eggs and sugars. Sift together the remaining ingredients and add to eggs; beat well. Add oats to the mixture and beat thoroughly. Pour into a greased 9"x13" pan and bake at 350 degrees for approximately 35 minutes. Prepare icing while cake is baking.

ICING:

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

Combine all ingredients and allow to stand while cake bakes. Spread onto the hot cake. Turn off oven, return cake to hot oven for 15 minutes.