Yield: 12 servings
For cake:

1 cup quick-cooking rolled oats

1/2 cup (1 stick) butter or margarine

1 1/4 cups boiling water

1 cup granulated sugar

1 cup brown sugar

2 eggs

1 1/3 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

1 teaspoon baking soda

1 teaspoon ground cinnamon

For topping:

6 tablespoons ( 3/4 stick) butter or margarine, softened

1 1/4 cups heavy cream or evaporated milk

1/2 cup granulated sugar

1/2 teaspoon vanilla

1 cup chopped pecans

1 cup sweetened flaked coconut

1. Prepare cake: In a large bowl, combine oats, 1 stick butter or margarine and boiling water. Stir together, then let sit for 20 minutes. Meanwhile, preheat oven to 350 degrees. Grease and flour a 9-by-13-inch baking pan.

2. Stir 1 cup granulated sugar, brown sugar and eggs into oatmeal mixture.

3. Sift together flour, salt, nutmeg, baking soda and cinnamon. Add to oatmeal mixture; mix well. Transfer batter to baking pan. Bake until a toothpick inserted in the middle comes out clean, about 35 minutes.

4. Prepare topping: Mix softened butter, cream, 1/2 cup granulated sugar, vanilla, pecans and coconut until well combined. Spread over warm cake. Place under broiler just until topping starts to brown. (Watch carefully; topping can burn easily.)

Per serving: 564 calories; 33g fat (53 percent calories from fat); 17g saturated fat; 105mg cholesterol; 5g protein; 63g carbohydrate; 44g sugar; 2g fiber; 230mg sodium; 56mg calcium; 160mg potassium.