MICROWAVE OATMEAL CAKE

1 cup quick-cooking oats
1 1/2 cups water
1/2 cup butter, softened
1 cup packed brown sugar
1/2 cup sugar
2 eggs
1 1/2 teaspoons vanilla extract
1 1/3 cups flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg

Topping:
1 cup flaked coconut
1/2 cup chopped nuts
1/2 cup packed brown sugar
1/2 cup milk
1/4 cup butter
Dash of salt

In a microwave-safe bowl, combine oats and water. Microwave, uncovered, on high for 2-3 minutes or until thickened, stirring once; set aside. In a mixing bowl, cream butter and sugars. Add eggs; beat well. Beat in vanilla and oat mixture. Combine dry ingredients; gradually add to oat mixture and mix well. Pour into a greased 11-in.x7-in.x2-in.microwave-safe dish. Shield corners with small triangles of foil. Microwave, uncovered, at 50% power for 8 minutes. Cook on high for 6 minutes or until when center is touched, cake clings to finger while area underneath is almost dry. Place on a wire rack.
Combine topping ingredients in a microwave-safe dish; heat, uncovered, on high for 6-7 minutes or until thick and bubbly, stirring every 2 minutes. Spread over warm cake. Yield: 8 servings

NOTE: Shielding with small pieces of foil prevents overcooking of food in the corners of a square or rectangular dish. Secure foil firmly to dish and do not allow it to touch insides of microwave. This recipe was tested in an 850-watt microwave.

From "Taste of Home" magazine (February/March/2000)