Ingredients

Ingredients
• 1 cup (250 ml) large flake rolled oats
• 1 1/2 cups (375 ml) boiling water
• 1/2 cup (125 ml) butter, softened
• 1 3/4 cups (425 ml) firmly packed brown sugar
• 2 large eggs
• 1 tsp. (5 ml) vanilla
• 1 1/2 cups (375 ml) all-purpose flour
• 1 tsp. (5 ml) baking soda
• 1/2 tsp. (2 ml) each salt and cinnamon
• 1/2 tsp. (2 ml) nutmeg, freshly grated if possible
Topping:
• 1/4 cup (60 ml) butter, softened
• 1/2 cup (125 ml) packed brown sugar
• 3 Tbsp. (45 ml) light cream (10% to 18%)
• 3/4 cup (175 ml) shredded coconut, preferably unsweetened

Preparation

1. Grease a 9-inch square (2.5 L) cake pan; set aside.
2. In a small bowl, combine the rolled oats and boiling water; let stand until cool, about 20 minutes. In a large bowl, beat the butter and sugar until light and fluffy. Beat in the eggs, 1 at a time, then the vanilla.
3. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon and nutmeg. Stir into the butter mixture in 3 additions, alternating with the rolled oats mixture in 2 additions.
4. Scrape into the prepared pan. Level the top, then press some of the batter from the center to make the batter along the edges slightly higher. (This helps prevent the cake from rising higher in the center than the sides.) Bake in the center of a 350°F (180°C) oven until the cake springs back when lightly touched in the center, and the edges have come away from the sides of the pan, about 55 minutes.
5. Meanwhile, prepare the topping. In a bowl, beat the butter and sugar together until blended. Mix in the cream and coconut. Remove the cake from the oven. Rearrange the oven racks so the top of the cake is 4-inches (10 cm) from the broiler; turn on the broiler. Spread the coconut mixture evenly and gently over the hot cake. Never straying from the oven, broil the cake until the topping is slightly browned and bubbly, about 2 to 3 minutes. Transfer the cake in its pan to a rack to cool. (Make-ahead: Cover well and store at room temperature for several days, or enclose in an airtight container and freeze for up to 1 month.
6. Makes 16 to 20 pieces.