• 1-1/4 cups boiling water
• 1 cup Quaker® Oats (quick or old fashioned, uncooked)
• 5 tablespoons margarine or butter, softened
• 1 cup granulated sugar
• 1 cup firmly packed brown sugar
• 2 egg whites or 1 egg
• 1 teaspoon vanilla
• 1-3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt

Topping :

• 1/2 cup shredded coconut
• 1/2 cup firmly packed brown sugar
• 1/2 cup Quaker® Oats (quick or old fashioned, uncooked)
• 3 tablespoons fat-free milk
• 2 tablespoons margarine or butter, melted

1. Heat oven to 350°F. Coat an 8 or 9-inch square baking pan with cooking spray.
2. For cake, pour boiling water over oats in medium bowl; Mix well.
3. In large bowl, beat margarine and sugars until well blended.
4. Add egg whites and vanilla; beat well.
5. Add reserved oat mixture and combined flour, baking soda, cinnamon, nutmeg and, if desired, salt; Mix well.
6. Pour batter into pan.
7. Bake 55 to 65 minutes (8-inch pan) or 50 to 60 minutes (9-inch pan) or until wooden pick inserted in center comes out clean.
8. Transfer cake in pan to wire rack.
9. For topping, combine all ingredients in small bowl; Mix well.
10. Spread evenly over top of warm cake.
11. Broil about 4 inches from heat 1 to 2 minutes or until topping is bubbly.
12. Watch closely; topping burns easily.
13. Cool cake in pan on wire rack.
14. Store tightly covered at room temperature.