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Ingredients
Cake ingredients:

11⁄2 cups boiling water
1 cup instant oatmeal
3⁄4 cup margarine or butter
1⁄2 cup lentil purée*
2 eggs, slightly beaten
1 cup brown sugar
1 cup sugar
Pinch of salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 teaspoon ground nutmeg
13⁄4 cups unbleached white flour

Topping ingredients:

6 tablespoons melted butter
1⁄2 cup sugar
1⁄4 cup sweetened condensed milk
1 teaspoon vanilla extract
1 cup shredded coconut
1 cup chopped nuts

*Preparing lentil purée: Add 2 ½ times the amount of water as lentils. Bring to a boil, reduce heat, cover and simmer for 45 minutes. Stir frequently. Cool slightly and do not drain. In small batches, mash or purée lentils with a sieve, food mill, blender, food processor or potato masher. Purée should be the consistency of canned pumpkin. Add water to thin if needed.    
Directions
Preheat oven to 350°F.

Stir together boiling water, oatmeal and butter. Let stand until margarine melts. Mix with remaining cake ingredients.
Pour batter into a greased and floured 13 x 9-inch baking pan and bake for about 45 minutes or until cake springs back when lightly touched. Cool slightly in pan.

Heat all topping ingredients in a saucepan; do not boil.
Spread topping evenly over the cake. Place it under broiler, 4 to 6 inches from heat, and broil until topping is hot and slightly brown. Watch very carefully to avoid burning.