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(Microwave Recipe)
1 1/2 c. boiling water
1 c. oats
1/2 c. butter
1 1/2 c. flour
1 1/2 tsp. cinnamon
1 tsp. baking soda
1 tsp. salt
1 c. brown sugar, firmly
3/4 c. sugar
2 eggs, beaten

3/4 c. brown sugar, firmly
6 Tbsp. butter
2 Tbsp. milk
1 c. shredded coconut
1/2 c. chopped pecans

In large bowl pour boiling water over oats. Add butter
in pieces and stir until melted. Stir together flour, cinna-
mon, soda and salt. Mix well into oat mixture. Stir in brown
sugar and sugar. Stir in beaten eggs. Pour into 2-quart
utility dish. Cook in microwave on Full power for 8 or 9
minutes or until top springs back when lightly touched with
fingers. Turn dish halfway through cooking time.
For topping: Combine brown sugar, butter and milk in a
1 1/2-quart dish. Heat in microwave 1 to 1 1/2 minutes or
until boiling. Boil 1 minute longer. Add coconut and pecans.
Spread on warm cake.

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