Instructions: For the Cake: Put the water in a saucepan and bring to a boil. Place the oatmeal in a bowl. When the water comes to a boil, pour the water over the oatmeal and stir. Cover the bowl and let the oatmeal stand for about 20 minutes, then uncover and stir. The oats should have cooled down so theyre not hot when you add them to the batter.

Heat the oven to 350 degrees. Grease a 13- by 9-inch cake pan or muffin tins. You can either mix this batter using an electric mixer, which is easier and quicker, or beat the batter by hand using a large mixing spoon.

Place the butter in a mixing bowl and gradually add the granulated and brown sugars, beating with each addition until the mixture is blended and creamy. Add the vanilla and eggs and mix well. Add the oatmeal and mix until the oats are well blended in the batter.

In a separate bowl, combine the flour, baking soda, salt, cinnamon and nutmeg until well blended, then add them to the butter mixture. Mix thoroughly so the batter is all one color. Spoon the batter into the cake pan or muffin tins. (The muffin cups should be half full of batter.)

Bake the cake until its lightly browned and springy to the touch and a toothpick inserted in the middle comes out clean, 45 to 50 minutes for the cake, 20 minutes for the cupcakes. Test the cake at 40 minutes. Test the cupcakes after 15 minutes. Cool the cake on a wire rack.

For the Lazy Daisy Frosting: Melt the butter and pour it into a mixing bowl. Add the brown sugar and half-and-half and mix well. Add the nuts and coconut and mix well. The frosting will be very thick.

Spread the frosting evenly over the cooled cake or cupcakes. If you want to have the frosting finished with a sheen, put the frosted cake or cupcakes under the oven broiler about 6 inches from the broiler element and heat until the frosting bubbles a little, about 3 to 4 minutes. Keep an eye on it so it doesnt burn.

This recipe yields 12 servings.

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