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1
Preheat oven to 350u00b0 F with a rack near the middle.
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2
Place oats in a small bowl, and add the boiling water. Allow oats to soften and soak up the water, about 10 minutes.
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3
Meanwhile, butter an 8-inch square baking pan, and set aside. Place remaining dry ingredients (flour through salt) in another bowl, and whisk to combine. Set aside.
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4
Cream butter and sugar together in a large bowl, using a stand or hand mixer. Once the mixture is light and fluffy, scrape down the sides of the bowl. Add the egg and beat until well combined. Scrape the bowl again. Add the maple syrup and vanilla extract and beat until combined.
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5
Add half of the dry ingredient mixture. Beat to combine, starting on low speed until the dry ingredients are moistened, then increasing to medium until well combined. Add the oatmeal mixture, and again beat to combine. Add the remaining dry ingredients, and beat to combine. Beat an additional 30 seconds to help create structure.
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6
Transfer batter to prepared baking pan. Bake for 30 to 35 minutes, until a toothpick or cake tester inserted near the center comes out with no more than a few crumbs clinging to it.
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7
While the cake is baking, make the topping. Combine the butter and maple syrup in a small saucepan. Heat over medium-low until the butter is almost fully melted, then increase the heat to medium-high. Bring the mixture to a full, rolling boil, then allow it to boil for 2 1/2 to 3 minutes. Remove mixture from the heat, then stir in the creme fraiche and vanilla. Once the mixture is homogenous, stir in the coconut and pecans. Set aside.
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8
Remove the cake from the oven. Pour the topping over the center of the cake, and use a fork to spread the topping evenly over the surface of the cake. Scrape any remaining syrup from the pan and drizzle over the cake. Allow to cool completely on a rack before serving.
