Ingredients
1 cup quick-cooking oats1-1/2 cups water1/2 cup butter, softened1 cup packed brown sugar1/2 cup sugar2 eggs1-1/2 teaspoons vanilla extract1-1/3 cups all-purpose flour1 teaspoon baking soda1 teaspoon ground cinnamon1/2 teaspoon salt1/4 teaspoon ground nutmegTOPPING:1 cup sweetened shredded coconut1/2 cup chopped nuts1/2 cup packed brown sugar1/2 cup milk1/4 cup butterDash salt
Preparation
In a microwave-safe bowl, combine oats and water. Microwave, uncovered, on high for 1-2 minutes or until thickened, stirring once; set aside.
In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs until well blended. Beat in vanilla and oat mixture. Combine dry ingredients; gradually add to oat mixture until combined.
Pour into a greased 11x7-in. microwave-safe dish. Shield corners with small triangles of foil. Microwave, uncovered, at 50% power for 6 minutes. Cook on high for 6 minutes or until when center is touched, cake clings to finger while area underneath is almost dry. Place on a wire rack to cool.
Combine topping ingredients in a microwave-safe dish; microwave, uncovered, on high for 4-5 minutes or until thicken and bubbly, stirring every 2 minutes. Spread over warm cake.
