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OATMEAL SPICE CAKE with COCONUT NUT FROSTING

from Diamond Rio’s Dan Truman & his wife Wendee
For the Cake:
Ingredients:
2 ¼ cups boiling water
1 ½ cups old fashioned rolled oats (not quick cooking or instant)
1/2 cup butter (1 stick)
3 eggs, beaten
1 ½ cups brown sugar
2 ¼ cups sifted wheat flour
1 ½  cups sugar
1 ½  teaspoons baking soda
1 ½  teaspoons cinnamon
3/4 teaspoon nutmeg
3/4 teaspoon salt
 
Directions:


Preheat oven to 350 degrees.

1.  Add oats and butter to boiling water. Reduce heat and cook for five minutes to soften oats.

2.  Meanwhile, mix together the beaten eggs and the brown sugar, and set aside.

3.  Sift the rest of the dry ingredients together into a large bowl. Add the softened oats and the egg mixture and stir together. Batter will be heavy. Pour into a 9 x 13 pan and bake for 35 to 40 minutes. While baking, prepare the frosting.
 
For the Frosting:
Ingredients:
1/2 cup butter
1  1/3 cups brown sugar
1/2 cup cream or evaporated milk
2 cups shredded coconut
1 teaspoon vanilla extract
1 cup chopped nuts
Directions:
In a medium saucepan, melt the butter. Add the brown sugar and stir to melt and combine. Add the remaining ingredients and stir until combined. When cake is done, pour the icing onto the hot cake. Broil for five minutes, watching cake closely, until icing is bubbly.