As Requested...

1 cup old-fashioned oatmeal (not the quick-cooking)
1/2 cup (1 stick) butter cut into 6 chunks
1 1/2 cups boiling water
1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 tsp ground nutmeg
1 cup sugar
1 cup light brown sugar
2 egss, beaten well
1 tsp vanilla extract

Coconut-Pecan Icing
1/2 cup (1 stick butter)
1/4 sup evaporated milk
1 cup sugar
1 tsp vanilla extract
1 cup chopped pecans
1 cup sweetened shredded coconut

To Make Cake: In a medium bowl, combine the oatmeal, butter and
boiling water, and stir to mix them together a bit. Set aside for 20-30
minutes.

Heat the oven to 350F and generously grease and flour two 9inch round
cake pans or one 13x9 pan.

In a Medium bowl, combine the flour, baking soda, salt and nutmeg, and
stir with a fork to mix everything well. In a large bowl, combine both
kinds of sugar with the eggs and vanilla, and beat with a mixer at medium speed
for about 2 minues, stopping to scrape down the bowl, until thick and light
colored.

Stir the flour mixture into the egg mixture in 2 batches, beating just
long enought each time to make the flour disappear. Mix in the oatmeal,
stirring and folding to combine everything into a nubby but well-mixed batter.

Scrape into the prepared pans and bake at 350 for 25-30 minutes until
the cakes are golden brown and spring back when lightly touched in the
center, and begin pulling away from the sides of the pans. Cool in the pans on
wire rack for 10 minutes. If you have used round cake pans, carefully turn
out the cakes onto wire racks to finish cooling, turn top side up.

To make the frosting, in a medium saucepan, combine the butter,
evaporated milk and sugar and place over medium heat. Bring to a gentle boil,
stirring now and then. Remove from the heat and stir in the vanilla, pecans and
coconut. Beat well with a wooden spoon, whisk or mixer on low speed
until you have a thickened, cooled frosting. Spread it between the two
layers and then the top of the cake or spread it over the top fo the rectangular
cake and serve in squares.



Recipe from William and Sonoma Cookbook "Southern Cakes"