Cake ingredientss
1 ½ Cup quick cooking oats
1 ¼ cups boiling water
1 cup granulated sugar
1 cup packed brown sugar
½ cup butter softened
1 tsp vanilla
3 eggs
1 ½ cup all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 ½ tsps ground cinnamon
½ tsp of nutmeg


Topping Ingredients

1 cup brown sugar
1/2 cup butter melted
3 egg yolks
1 cup evaporated milk
1 1/3 cup flaked coconut
1 cup chopped pecans
1 tsp vanilla extract

1 ½ Cup quick cooking oats 1 ¼ cups boiling water 1 cup granulated sugar 1 cup packed brown sugar 1 tsp vanilla 3 eggs 1 ½ cup all-purpose flour 1 tsp baking soda 1 ½ tsps ground cinnamon 1 cup brown sugar 1/2 cup butter melted 3 egg yolks 1 cup evaporated milk 1 1/3 cup flaked coconut 1 cup chopped pecans 1 tsp vanilla extract

Cake directions
1. In small bowl, mix oats and boiling water; let stand 20 minutes. Meanwhile, heat oven to 350°F. Grease 13x9-inch pan with shortening or cooking spray; lightly flour.
2. In large bowl, beat granulated sugar, 1 cup brown sugar and 1/2 cup butter with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Beat in vanilla and eggs. Beat in oat mixture and remaining cake ingredients until well blended, scraping bowl occasionally. Spread batter evenly in pan.
3. Bake 35 to 45 minutes or until toothpick inserted in center comes out clean.

Topping directions
In a large saucepan combine evaporated milk, brown sugar, egg yolks, butter and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut. Let cool to room temperature before spreading on cake.