1. Preheat your oven to 180C/350F and line your cake tin with greaseproof paper.

Oatmeal cake

1. Place the oats and boiling water into a medium heatproof bowl and stir. Set aside for 20 minutes.
2. Meanwhile, cream the butter and sugars in another bowl, until pale and fluffy, approximately 3 minutes.
3. In a small separate bowl, whisk the eggs and vanilla extract together.
4. Stir the oats until smooth and add in the eggs, stirring until well combined.
5. Add in the creamed butter and sugar to the oatmeal mix and stir to combine until smooth.
6. In a large separate bowl, place the flour, baking soda, ground cinnamon and ground nutmeg and stir together.
7. Pour in the oatmeal mixture and stir to form your cake batter, until no dry portions remain in the base of your bowl.
8. Pour into your cake tin and smooth out the top.
9. Place in the oven and bake until golden and a skewer comes out clean, approximately 45 minutes.

Topping

1. Place the butter and sugar in a bowl and beat on medium until pale and fluffy, approximately 2 minutes.
2. Toss in the coconut, walnuts and vanilla extract and stir until everything is coated in the butter mixture.
3. Spoon the topping onto the hot cake and smooth out.
4. Change the setting on your oven to grill or broil.
5. Place under the grill until golden and bubbling, approximately 2 1/2 minutes, it’s best to stand by and watch your cake at this point as the color changes swiftly.
6. Remove and allow to cool.
7. Slice and serve with your favorite hot beverage.
8. Dig in!