Instructions: For the cake: Adjust rack to lower third of oven; preheat oven to 350 degrees. Grease and flour a 9 x 13 x 2 inch baking pan.

Put the oats in a bowl and pour in the boiling water. Let stand for 20 to 30 minutes.

Sift the flour, cinnamon, baking soda and salt onto a piece of wax paper; set aside.

Using a heavy-duty mixer, preferably with a paddle attachment, beat the butter just until smooth. Gradually add both sugars, beating at medium speed.

Continue beating for 6 to 8 minutes, until the mixture is creamy and fluffy.

(There is a larger proportion of sugar to the butter so it takes awhile to achieve a creamy, slightly fluffy consistency.)

Add the eggs, one at a time, beating after each addition, then add the vanilla. Stir in the sifted dry ingredients; thoroughly stir in the oatmeal.

Pour the batter into the prepared baking pan, spreading it evenly.

Bake for 30 minutes, or until a wooden toothpick inserted in the center of the cake comes out free of cake. Place pan on a wire rack and let cool for 10 minutes. Meanwhile, make the glaze.

For the glaze: Combine the butter, sugar and cream and mix until well blended. Pour on the cake and spread over the top.

Sprinkle with coconut (and/or pecans), if desired, and broil until the coconut turns a pale golden color.

Serves 12 to 20, depending on how cake is cut.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.