1 1/4 c. boiling water
1 c. quick cooking oats
2 sticks butter
2 c. sugar
1 c. brown sugar
1 tsp. cinnamon
2 eggs
2 tsp. vanilla
1 1/2 c. flour
1 (5 oz.) can evaporated milk
1 (3.5 oz.) can coconut
1 1/2 c. pecans, broken into small pieces

Pour 1 1/4 cups boiling water over 1 cup oats; let stand 20 minutes. Cream 1 stick butter. Add 1 cup sugar, brown sugar, eggs, cinnamon and vanilla. Mix well. Add oat mixture. Add 1/2 cup flour. Mix well. Bake in 13 x 9 x 2 pan for about 30 minutes at 350°.

For icing, in a heavy pan, add 1 stick butter, 1 cup sugar and evaporated milk. Bring to a boil. Boil for 2 minutes. Take off heat and add 1 teaspoon vanilla, coconut and pecans. Mix well. Pour over cooled cake.