1 c. quick cooking oats
1 1/4 c. boiling water
1/4 c. butter
1 c. white sugar
1 c. brown sugar
2 eggs
1 tsp. vanilla
1 1/3 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon

Soak oats in water for 20 minutes. Cream butter and sugars. Add eggs; mix thoroughly. Sift dry ingredients. Mix dry ingredients with creamed mixture.

Bake in 12 x 9 pan at 350°F for 30 minutes.

Icing:

1 c. evaporated milk
1 c. white sugar
3 egg yolks
1/4 lb. butter
1 tsp. vanilla
1 c. chopped nuts
1 1/3 c. coconut

Combine all ingredients except nuts and coconut. Cook over medium heat for 12 minutes. Remove from heat. Fold in nuts and coconut. Spread over cake.