1 1/2 c. boiling water
1 c. Quaker oats

Pour water over oats. Set aside for 20 minutes.

3/4 c. sugar
1 c. brown sugar
1 cube butter or 1/2 c. oil
2 eggs
1 1/2 tsp. vanilla

Cream together. Set aside.

1/4 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1 1/2 c. flour

Sift together. Add alternately with oats to sugar mixture. Bake in a greased and floured 9 x 13 x 2 pan at 350 degrees for 35 to 40 minutes.

Caramel-Coconut Topping:

1 c. flaked coconut
1/2 c. finely chopped nuts
1/2 c. brown sugar
1/3 c. milk
1/4 c. butter
Dash salt
1 tsp. vanilla

Bring to a boil. Simmer about 1 minute or until mixture thickens slightly. Spread over warm cake.