Oatmeal Cake

1-1/4 cups boiling water
1 cup rolled oats
2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup butter, softened
3/4 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon vanilla
2 eggs
1/4 cup butter
2 tablespoons half-and-half, light cream, or milk
1/2 cup packed brown sugar
3/4 cup chopped pecans or walnuts
1/3 cup flaked coconut

Grease and lightly flour a 9-inch springform pan; set aside. Pour boiling water over oats. Stir until combined; let stand 20 minutes. Combine flour, baking powder, cinnamon, baking soda, salt, and nutmeg. Set aside. In a large mixing bowl beat the 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds or until softened. Add granulated sugar, the first 1/2 cup brown sugar, and vanilla; beat until combined. Add eggs, one at a time, beating well after each. Add flour mixture and oatmeal mixture alternately to beaten mixture, beating on low to medium speed after each addition just until combined. Pour batter into prepared pan. Bake in a 350 degree F oven for 40 to 45 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pan on a wire rack for 20 minutes. Remove side of pan; cool on wire rack for at least 1 hour more. Transfer cake to a baking sheet. Meanwhile, in a medium saucepan combine the 1/4 cup butter and the half-and-half. Cook and stir until butter melts. Add the remaining 1/2 cup brown sugar; stir until sugar dissolves. Remove from heat. Stir in pecans or walnuts and coconut. Spread over warm cake. Broil about 4 inches from heat for 2 to 3 minutes or until topping is bubbly and golden. Cool on a wire rack before serving. Makes 12 servings.