1 1/2 c. hot water
1 c. quick oatmeal
1/2 c. butter (I use butter flavor Crisco)
1 c. packed brown sugar
1 c. white sugar
2 eggs
1 3/4 c. flour
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt

Pour hot water over oats and set aside to cool. Cream butter, sugars, and eggs. Add cooled oatmeal and dry ingredients. Beat well. Batter will appear a little thick. Pour into greased and floured 13 x 9 baking pan. Bake at 350 degrees for 30-45 minutes or until toothpick inserted in center comes out clean. Spread topping over hot cake. This is a very moist cake.

TOPPING:

1 stick butter (1/2 c.)
3/4 c. brown sugar
2 tbsp. milk
1 can coconut
1/2 c. chopped nuts; optional

In small saucepan combine butter, sugar, and milk. Bring to a boil, stirring constantly. Boil 1 minute. Remove from heat. Stir in coconut and nuts. Spread over warm cake.