For the Oatmeal Cake

• Preheat oven to 350°F and adjust oven rack to middle position. Spray a 9-inch round cake pan with nonstick baking spray (I used the Nordic Ware Charlotte Cake Pan).
• Place oats and butter in a large bowl and pour boiling water on top. Stir, cover and let the oatmeal mixture stand 20 minutes.
  1 cup quick oats, ½ cup unsalted butter, 1¼ cups water
• In a separate medium bowl, whisk the flour, baking soda, salt, nutmeg, apple pie spice, and cinnamon together.
  1⅓ cup all-purpose flour, 1 tsp baking soda, 1 tsp kosher salt, ¼ tsp freshly grated nutmeg, 1 tsp apple pie spice, 1 tsp ground cinnamon
• After the oatmeal mixture has rested 20 minutes, add granulated sugar, brown sugar and eggs; stir until incorporated.
  1 cup granulated sugar, 1 cup dark brown sugar, 2 large eggs
• Add flour mixture to the wet ingredients and mix just until the flour in incorporated.
• Pour mixture into the prepared pan and bake at 350°F for 40-50 minutes or until a toothpick inserted in the middle comes out clean.
• While the cake bakes, make the frosting. Beat the butter, cream, sugar, and salt together in a medium saucepan set over medium heat. Bring to a boil and cook 15 seconds.
  6 tbsp unsalted butter, ¼ cup heavy cream, ½ cup granulated sugar, ¼ tsp kosher salt
• Remove from the heat and add coconut, pecans, vanilla, and lemon juice. Mix well.
  ½ cup sweetened shredded coconut, 1 cup chopped pecans, 1 tsp pure vanilla extract, 1 tbsp freshly squeezed lemon juice
• Reheat and stir the frosting to warm right before pouring over the warm cake.
• Remove the cake from the oven and pour the warm frosting over the top. Spread out the frosting to cover the entire cake.
• The cake can be served after 15 minutes (delicious with a scoop of ice cream) or served cold. I love it both ways.