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This cake is super moist and has a delicious coconut caramel topping. Pairs well with vanilla bean ice cream.
Set oven to 350ºF. Boil water and add oatmeal. Stir and let sit 15 minutes.
Mix together butter, brown sugar, sugar, eggs, flour, baking soda, salt, vanilla and nutmeg. When combined, add oatmeal. Pour into a greased 9×13 pan.
Bake 30 minutes (don’t overbake). Turn oven to broil while preparing the caramel glaze for the cake.
Heat butter, brown sugar, and evaporated milk until boiling. Add coconut and continue boiling 1 minute. Pour over warm cake. Place cake in the oven (watching closely) until coconut is lightly browned.