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In a large bowl, combine butter or margarine, 1 cup brown sugar, 1 cup white sugar, eggs, flour, baking soda, spices, and salt. Add cooled oatmeal mixture, and stir to combine.
In small bowl, mix oats and boiling water; let stand 20 minutes. Meanwhile, heat oven to 350°F. Grease 13x9-inch pan with shortening or cooking spray; lightly flour.
Preheat the oven to 350 degrees F. Pour boiling water over instant oatmeal and let stand for 20 minutes. Cream together the margarine, brown sugar, and sugar.
Directions. Place oats in a small bowl; add boiling water. Let stand for 20 minutes. In a small bowl, cream shortening and sugars. Add oat mixture and egg; mix well.
Spread the topping on top of the cake and put the cake back into the oven to broil for 2–3 minutes or until the topping becomes bubbly and the coconut is browned. Let the cake cool slightly before carefully removing it from the tube pan. If you are using a 9x13 pan, just leave the cake in the pan to slice it.
Pour boiling water over oatmeal. Set aside to cool. Cream sugars and butter. Add: oatmeal, flour,soda,cinnamon, eggs, vanilla. Bake at 350 for 30-40 minutes in a greased and floured 9x13 pan. Make icing. Mix all icing ingredients,and spread on hot cake. Put under broiler for a few minutes til bubbly.