1 c. quick Quaker oats
1 stick butter
1 1/4 c. boiling water
1 c. sugar
1 c. brown sugar
2 eggs
1 1/3 c. flour
1 tsp. baking soda
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 tsp. salt

Pour water over butter and oats; let stand 20 minutes. Add rest of ingredients.

Pour into prepared 9 x 11 pan. (I spray with Pam.) Bake 30-40 minutes at 350 degrees. While cake is warm pour Coconut-Pecan Frosting over top.

FROSTING:

Combine 1 cup evaporated milk, 1 cup sugar, 3 egg yolks, 1/4 pound butter, and 1 teaspoon vanilla. Cook and stir over medium heat until thickened, about 12 minutes. Add 1 1/3 cup angel flake coconut and 1 cup chopped pecans. Beat until thick enough to spread over cake.