OATMEAL CAKE WITH BROILED ICING

For the cake:

Adjust oven rack to middle and heat oven to 350. Cut two 16-inch lengths of foil and fold both lengthwise to 5-inch widths. Spray 8 by 8-inch metal baking dish with nonstick cooking spray. Fit foil pieces into pan, one overlapping the other, pushing them into corners and up sides of pan; allow excess to overhang pan edges. Spray foil lightly with cooking spray.

Combine oats and water in medium bowl and let sit until water is absorbed, about 5 minutes. In another medium bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg together.

In bowl of standing mixer, beat butter and sugars on medium speed until combined and mixture has consistency of damp sand, 2 to 4 minutes. Add vanilla and egg; beat until combined. Add flour mixture in 2 additions and mix until just incorporated, about 30 seconds. Add soaked oats and mix until combined, about 15 seconds.

Give batter final stir with rubber spatula. Transfer batter to prepared pan and lightly tap against counter 3 to 4 times to dislodge air bubbles; smooth surface with spatula. Bake cake until toothpick inserted into center come out with few crumbs attached, about 28-30 minutes. Let cake cool slightly in pan, at least ten minutes.

For the broiled icing:

Adjust oven rack about 9 inches from broiler element and heat broiler to medium. In medium bowl, whisk brown sugar, melted butter, and milk together; stir in coconut and pecans. Spread mixture evenly over warm cake. Broil until topping is bubbling and golden, 3 to 5 minutes.

Let cake cool in pan 1 hour. Transfer cake to serving platter, then discard foil.