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FOR THE CAKE

- 1 cup old fashioned oats
- 1 1/4 cups boiling water
- 1/2 cup unsalted butter, room temperature
- 1 cup white sugar
- 1 cup light brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups flour

FOR THE FROSTING

- 1/2 cup butter
- 1/2 cup light brown sugar
- 1/4 cup heavy cream
- 1 cup shredded coconut
- 1 cup chopped pecans
- 1 teaspoon vanilla
- 1/2 teaspoon salt

FOR THE CAKE

Preheat oven to 350 degrees.

Pour boiling water over oats in a small bowl and let it steep two minutes.

While the oatmeal is steeping, cream the butter and sugars until light and fluffy, 3 minutes.

Add eggs and vanilla. Mix to incorporate and scrape the sides of the bowl to ensure even mixing.

Pour in slightly cooled oats and water and mix 1 minute.

Add cinnamon, baking soda, salt, and flour. Mix until there are no dry streaks.

Grease a 9x13 baking dish with nonstick spray and pour batter into dish.

Bake until set and a light golden color. A skewer inserted into the middle of the cake should come out mostly clean, 35-40 minutes.

While baking, prepare the frosting.

FOR THE FROSTING

Melt the butter. Add brown sugar, cream, coconut, nuts, vanilla, and salt. Stir together to combine and set aside until the cake is ready.

When the cake is removed from the oven, turn the broiler to high.

Evenly spread the prepared frosting over the hot cake. Place under broiler. Do not walk away as this is a very quick process. Allow the frosting to caramelize and turn golden brown, 1-3 minutes.

Remove from oven and cool for 15 minutes.

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