1 1/4 cups boiling water
1 cup quick rolled oats
1/2 cup butter or margarine
1 cup granulated sugar
1 cup brown sugar
2 eggs
1 1/3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cinnamon

Pour water over oats and let stand 20 minutes. Cream shortening and sugar; beat in eggs, then stir in remaining ingredients. Bake in a 13 x 9-inch pan for 35 to 40 minutes at 350 degrees F.

Topping
6 tablespoons margarine
1/2 cup brown sugar
1/4 cup milk
1 teaspoon vanilla extract
1 cup coconut
1 cup nuts, chopped

Spread over hot cake; place under broiler. Watch carefully as it browns quickly. Remove when lightly browned. Will keep in refrigerator a long time.