Ingredients
1 cup rolled oats
1 1/4 cups boiling water
1/2 cup butter
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 1/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract
6 tablespoons melted butter
1 1/2 cups packed brown sugar
3/4 cup evaporated milk
1 1/2 cups flaked coconut
1 1/2 cups chopped walnuts
1 teaspoon vanilla extract
Directions
Pour water over oats, let stand.
Cream 1/2 cup butter or margarine and sugars. Add eggs and blend in a large mixing bowl. Sift the flour, baking soda, salt, cinnamon and nutmeg together. Add to sugars and egg mixture. Add vanilla and oats mixture, blend well.
Pour batter into a 9 x 13 inch pan.
Bake in a preheated 350 degrees F (175 degrees C) oven for 30-40 minutes.
To Make Icing: Mix together 6 tablespoons melted butter, 1 1/2 cups brown sugar, 3/4 cup evaporated milk, coconuts, nuts, and 1 teaspoon vanilla.
Pour this coconut concoction over the hot cake.
Put cake under broiler, and watch close so nuts don’t burn, about 5-10 minutes. Serve hot or let cool. Enjoy.
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