Coconut Oatmeal Cake

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1 cup rolled oats (not instant)

1 1/4 cups boiling water

8 tablespoons, 1 stick unsalted butter, slightly softened

1/2 cup sugar

1 cup brown sugar

2 eggs

1 teaspoon vanilla

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 teaspoon salt

Topping:

1 cup shredded coconut, packed

5 ounces butter

2/3 cup brown sugar

1/4 cup light cream

2/3 cup walnuts or pecans, chopped

Confit of apples:

1/2 cup unsalted butter

1 cup sugar

2 tablespoons brandy

2 teaspoons lemon juice

4 Granny Smith apples