Oatmeal Cake with Coconut Pecan Topping

This cake is superb. The topping is the best part, it doesn't even need a cake, simply a spoon would be great! But, eating it with the cake is just as great. 

Oatmeal cake might sound weird but it is actually good, especially with this topping. If you don't like it or don't want to try it (though you should, because its good) we think that the topping would be even better on some brownies!

This is just a closer up picture of the cake:

 From this view you can see that the cake is moist and some of the topping absorbed into the cake:

• 1/2 cup quick cooking oatmeal

• 3/4 cups boiling water

• 1/2 cup sugar

• 1/2 cup brown sugar

• 2/3 cups flour

• 1/2 tsp salt

• 1/2 tsp baking soda

• 1 egg

• 1/4 cup of butter

Mix the oatmeal with the boiling water, stir and cover. Mix the remaining ingredients then stir in the oatmeal mixture. Grease and flour a 8×8 inch pan. Pour batter into pan and bake at 350 for 23-25 minutes.

• 3 tbsp melted butter
• 1/3 cup brown sugar
• 1/2 cup sweetened shredded coconut
• 1/2 cup chopped nuts(we used pecans)
• 2 tbsp milk
• 1/2 tsp vanilla

Combine all ingredients and mix thoroughly. Carefully spread frosting over the top of the cake.