Directions
Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
In a medium bowl, combine the rolled oats and boiling water. Let them sit for about 20 minutes until the oats are soft and have absorbed the water.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Stir in the soaked oats and vanilla extract.
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Fold in the shredded coconut and chopped pecans.
Pour the batter into the prepared baking dish and spread it evenly.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool slightly before serving.
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