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1
Allow butter and eggs to stand at room temperature for 30 minutes.
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2
Meanwhile, grease and lightly flour a 9-inch springform pan; set pan aside.
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3
In small bowl pour boiling water over oats.
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4
Stir until combined; let stand 20 minutes.
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5
In medium bowl stir together flour, baking powder, cinnamon, baking soda, salt, and nutmeg; set aside.
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6
Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
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7
Add granulated sugar, brown sugar, and vanilla; beat until well combined.
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8
Add eggs 1 at a time, beating well after each addition.
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9
Alternately add flour mixture and oatmeal mixture to butter mixture, beating on low speed after each addition just until combined.
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10
Pour batter into prepared pan.
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11
Bake for 40 to 45 minutes or until a wooden toothpick inserted near center comes out clean.
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12
Cool cake in pan on a wire rack for 20 minutes.
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13
Remove sides of pan; cool on wire rack at least 1 hour more.
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14
Transfer cake to a baking sheet.
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15
In a medium saucepan combine margarine or butter and half-and-half, light cream, or milk.
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16
Cook and stir until margarine or butter melts.
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17
Add packed brown sugar; stir until sugar dissolves.
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18
Remove from heat.
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19
Stir in chopped pecans or walnuts and flaked coconut.
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20
Spread over warm cake (in metal pan).
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21
Broil about 4 inches from heat for 2 to 3 minutes or until topping is bubbly and golden.
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22
Cool on a wire rack before serving.
