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1
Preheat the oven to 350F.
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2
Lightly grease and flour a 9 x 13-inch casserole dish.
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3
In a small bowl, pour the hot water over the oats and let sit for 10 minutes for the oats to absorb the water.
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4
Cream together 1 cup of the brown sugar, granulated sugar, and 1/2 cup of the shortening in a large bowl.
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5
Add the eggs and stir well.
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6
In a separate bowl, sift together the 1 1/3 cups flour, baking soda, cinnamon, and salt.
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7
Add the dry ingredients to the butter mixture, and stir well.
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8
Add the softened oats a little at a time, stirring after each addition, until all of the oats are incorporated.
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9
Pour the batter into the prepared casserole dish.
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10
Bake for 30 minutes or until a toothpick inserted into the center of the cake comes out clean.
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11
Transfer the cake to a wire rack and let cool completely.
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12
Preheat the broiler.
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13
For the icing, put the remaining 3/4 cup brown sugar, the butter, evaporated milk, and nuts in a saucepan set over medium-high heat and bring to a boil.
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14
Boil for 1 minute.
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15
Remove the pan from the heat and add the coconut.
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16
Ice the cake, transfer it to the oven, and broil for 3 to 5 minutes or until the icing is golden brown.
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17
Watch the cake very carefully as the icing can burn easily.
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18
Cut into square pieces and serve immediately.
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19
Store any leftover pieces in an airtight container and refrigerate for up to five days.
