Ingredients
1-1/2 cups boiling water1 cup quick-cooking oats1/2 cup butter, softened1 cup sugar1 cup packed brown sugar2 large eggs1-1/2 cups all-purpose flour1 teaspoon baking soda1 teaspoon ground cinnamon1/2 teaspoon saltTOPPING:1 cup packed brown sugar1/2 cup butter1/2 cup 2% milk1 cup sweetened shredded coconut1/2 cup chopped pecans1 teaspoon vanilla extract
Preparation
In a small bowl, pour boiling water over oats; let stand for 5 minutes. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, cinnamon and salt; add to the creamed mixture alternately with the oat mixture, beating well after each addition.
Transfer to a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Meanwhile, in a small saucepan, bring the brown sugar, butter and milk to a boil over medium heat. Remove from the heat; stir in the coconut, nuts and vanilla. Pour over warm cake. Cool completely.
