Garner's Glorious Coffee Cake with Pecan-Coconut Glaze: This recipe comes from Monday morning director Barbara Garner, who is an absolutely fabulous cook. Barbara says unsweetened shredded coconut is available at Trader Joe's and I have no doubt that it is better. I have used regular grocery store coconut and also unsweeted coconut chips which I got at Yarnoush. Both were very good and and the latter provided an interesting texture to the glaze (people told me it looked like onions on top!) I've used both quick and regular oats, and have not had the patience to wait for the whole 20 minutes. You should wait until water is absorbed, however. A final note: The broiling process at the end will take between 1 and 2 minutes -- keep careful watch as it will burn. Garner's Glorious Coffee Cake with Pecan-Coconut Glaze Cake: 1 C quick oats 1/2 C (1 stick) butter 1 C brown sugar 1 C white sugar 2 eggs, beaten 1 1/3 C flour 1 Tbs cinnamon 1 tsp baking soda 1/2 tsp salt Pour 1 1/4 C boiling water over oats, stir it up a bit and let stand 20 minutes. Cream butter with brown and white sugars. Add eggs and oatmeal and mix. Mix flour, cinnamon, baking soda and salt. Add to butter/sugar/oatmeal/egg mixture and mix again. Bake in greased 9x13 pan at 350 for about 30 minutes. For Glaze: 6 Tbs butter 1/2 C brown sugar 1/4 C milk 1 tsp vanilla 1 C shredded coconut (unsweetened if possible) 1 C chopped pecans In small pan over medium heat, melt butter with brown sugar and milk. Add the vanilla, coconut and pecans. Spread topping on hot cake. Put under broiler to brown coconut -- be careful, it burns easily.