Oatmeal cake with coconut topping

This cake is moist and yummy. I don't eat coconut or nuts, so I left them out of my topping. I made half with topping and half without. I like it without topping for breakfast. Margarine makes cake lighter, bitter a little more dense.

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Step 1

Pour boiling water over oats.( I used cinnamon spice oatmeal in the packets). Let stand for 20 minutes, while waiting, cream butter or margarine with sugar, vanilla, eggs and spices, beat well. Mix in oats. Sift flour and soda, stir in batter and beat one minute. Pour into 13 x 9 pan. Bake at 350 for 30 minutes, or until toothpick inserted comes out clean. Remove from oven and pour topping over warm cake and return to oven until topping bubbles.

Step 2

Coconut topping- In saucepan mix butter, chopped pecans. 3/4 c brown sugar, 4 tablespoo s milk, and 2 beaten eggs that have been tempered by putting a little hot liquid in eggs before mixing in hot mixture. Spread on cake and put back in oven till topping bubbles.