1 1/4 cups boiling water
1 cup uncooked old-fashioned oats
3/4 cup sugar
3/4 cup firmly packed brown sugar
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
1 (10-ounce) jar (3/4 cup) maraschino cherries, drained, chopped
1 1/4 cups flaked coconut
1/2 cup firmly packed brown sugar
Heat oven to 350°F. Grease and flour 13x9-inch baking pan; set aside.
Stir together boiling water and oats in bowl; set aside.
Combine sugar, brown sugar and 1/2 cup butter in bowl. Beat at medium speed, scraping bowl occasionally, until well mixed. Beat in eggs until smooth. Add oatmeal mixture and all remaining cake ingredients except maraschino cherries. Beat at low speed until well mixed. Stir in cherries.
Pour batter into prepared pan. Bake 30-35 minutes or until toothpick inserted in center comes out clean. Remove from oven.
Combine all topping ingredients in bowl. Spread over hot cake. Broil 4 to 5 inches from heat, watching closely, 2-4 minutes or until bubbly and lightly browned. Serve warm or cool. Dollop with whipped cream, if desired.
For easier cutting, use knife dipped in hot water.