Oatmeal Coffee Cake

I am a "cookbook junkie".  If I am traveling, at a used bookstore, checking out a yard sale, and see a cookbook... I can not pass it up.  A few years ago we traveled to Denver, Colorado for my father-in-law's 10th Mountain Division reunion.  Colorado Bed & Breakfast Cookbook traveled back in my suitcase to Pennsylvania.  This recipe is served at the Leadville Country Inn.

Ingredients:

1 1/4 cups of boiling water
1 cup rolled oats (not instant)
1/2 cup butter, cut into several pieces
1 cup sugar
1 cup packed brown sugar
1 1/2 cup cups flour
1 tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 cup chopped walnut
2 eggs , lightly beaten
1 tsp. vanilla extract

Topping:

1/4 cup milk
1/2 cup sugar
1/4 cup chopped walnuts
1 1/2 cups shredded coconut
1/2 tsp. vanilla extract
1/4 cup butter, melted

Preparation:

Preheat oven to 350 degrees.  Grease a 13 x 9-inch baking pan.  In a large bowl, combine boiling water, oats and butter.  Let the mixture stand until the butter is melted, stirring occasionally.  In a medium bowl, combine sugar, brown sugar, flour, cinnamon, baking powder, baking soda, salt and nuts.  Add the dry mixture to the oatmeal mixture, along with eggs and vanilla.  Mix well.  Pour the batter into the baking pan.  Bake for 35 minutes, until done.  Meanwhile, combine the topping ingredients.  When the cake is done, spread the topping over hot cake.  Cool on the a wire rack before serving.