- 1 1/2 cups boiling water
- 1 cup quick-cooking oats
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 2 teaspoons ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 cup unsalted butter
- 1 cup packed dark brown sugar
- 1 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3 tablespoons butter
- 3/4 cup packed dark brown sugar
- 3 tablespoons milk
- 1 egg
- 3/4 cup flaked coconut
- 1/2 cup chopped pecans
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. In a medium bowl, combine boiling water and oats. Stir, then set aside for 40 minutes. Sift together the flour, baking soda, cinnamon, nutmeg and cloves. Set aside.
- In a large bowl, cream together 1/2 cup butter, 1 cup brown sugar and 1 cup white sugar until light and fluffy. Beat in 2 eggs, one at a time, then stir in the vanilla. Beat in the oat mixture. Gradually beat in the flour mixture. Pour batter into prepared pan.
- Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. While cake is baking prepare topping.
- In a medium bowl, cream 3 tablespoons butter and 3/4 cup brown sugar until smooth. Beat in 1 egg and 3 tablespoons milk. Stir in coconut and pecans. Spread over hot cake. Return cake to oven for 10 minutes or until the topping is golden. Cool and cut into squares.