2 3/4 cups quick cooking oats
1 cup all-purpose flour
1 cup butter, melted
3/4 cup packed brown sugar
1 cup flaked coconut
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup butter, melted
1 cup evaporated milk
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, combine the oats, flour, brown sugar, coconut and coconut sugar. Mix until well mixed. Stir in the eggs and vanilla. Mix thoroughly, then pour mixture into prepared pan.
Bake in preheated oven for 75 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool completely before removing from pan. Allow to cool completely.
In a large bowl, combine melted butter, brown sugar, coconut and sugar. Beat on medium speed until smooth. Beat in the eggs and vanilla. Beat in the melted butter, evaporated milk. Spread evenly into prepared pan.
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