Tim's Oatmeal Cake

I had never had oatmeal cake until I met Tim.  He made one for me while we were dating and I was hooked.  The cake is moist and the topping is crunchy.  It is even better with fresh whipped cream, or vanilla ice cream...or both!  Or it is great for breakfast the next morning.  Because, you know, it has oatmeal in it. (At least that is my excuse for counting it as a breakfast food!)

Pour 1 1/2 cups boiling water over 1 cup quick-cooking oatmeal and 1 stick (1/2 cup) of butter, in a large bowl.  Let the oatmeal mixture stand for 20 minutes.
Beat together 1 cup white sugar, 1 cup brown sugar, and 2 eggs in a medium bowl with a hand mixer.
Add the sugar mixture to the oatmeal mixture and mix well
In a separate bowl, add 1 1/3 cups flour, 1 tsp. baking soda, 1 tsp. baking powder, 1 tsp. cinnamon, 1 tsp. nutmeg, and 1/3 tsp. salt
Mix dry ingredients together well with a fork and then add to the oatmeal mixture.  Mix together with beaters, then add 1 tsp. of vanilla and beat well again. 
Pour batter into a greased 9x13 baking pan.
Bake for 35-40 minutes at 350 degrees.

While the cake is baking, make the topping:

1 stick butter (1/2 cup)
3/4 cup brown sugar
1/3 cup evaporated milk
1 tsp. vanilla
1 cup shredded coconut
1 cup chopped, lightly floured, pecans

Heat sugar, butter, and milk over medium heat until just boiling. Remove from heat and add nuts, coconut, and vanilla.  Spread topping over cake as soon as cake is taken from the oven.  Broil topping on cake until it is light brown and looks a little crispy.  Watch it carefully, it will go from done to burnt in about 30 seconds.