Preheat oven to 350 degrees F. Spray a 9-inch by 9-inch baking pan with non-stick cooking spray.
In a small bowl, combine the oats and boiling water. Mix together, cover, and set aside while continuing with the recipe.
1 cup old fashioned oats, 1 ¼ cup boiling water
In a large bowl, using a hand electric mixer or in the bowl of a stand mixer fitted with paddle attachment, beat together the softened butter and granulated white sugar until light and fluffy.
1/2 cup (1 stick) unsalted butter, 1 cup granulated sugar
Mix in the vanilla extract and eggs to the creamed mixture. Set aside.
1 teaspoon vanilla extract, 2 large eggs
In a medium bowl, whisk together the dry ingredients: flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
1 ½ cup all purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, ¾ teaspoon cinnamon, ¼ teaspoon nutmeg
Using a spoon or spatula, fold the softened oatmeal mixture into the wet ingredients mixture. Add the flour mixture into the wet ingredients mixture and fold it all together until combined scraping bowl as needed. Don’t overmix.
Spoon into the prepared baking dish.
Bake for 40-50 minutes, until a toothpick inserted into the middle comes out clean.
While the cake bakes, prepare the topping mixture. In a small bowl, combine all of the topping ingredients (melted butter, light brown sugar, shredded coconut, pecans, milk and vanilla extract) and fold it together with a fork until combined.
3 tablespoons unsalted butter, 1/3 cup light brown sugar, ½ cup sweetened shredded coconut, ½ cup chopped pecans, 2 tablespoons milk, ½ teaspoon vanilla extract
When the cake comes out of the oven spread the topping mixture over the top of the hot cake.
Place the cake back into the oven with the broiler on and cook for 2-5 minutes, until the top is golden brown.Watch carefully as this process will go quickly and the topping will burn if left for too long. Allow the classic cake to cool on a wire rack for 15 minutes before serving. Best served warm, still delicious served cooled.