Ingredients Jump to Instructions ↓

  1. 1 1/4 cups boiling water

  2. 1 cup rolled oats

  3. 1 cup packed brown sugar

  4. 1 cup sugar

  5. 1 cup butter, melted

  6. 2 eggs

  7. 1 1/3 cups all-purpose flour

  8. 1 1/2 teaspoons ground cinnamon

  9. 3/4 teaspoon baking powder

  10. 1/2 teaspoon salt For the Topping:

  11. 1/2 cup packed brown sugar

  12. 1/2 cup walnut halves

  13. 1/2 cup freshly grated or canned coconut

  14. 1/2 cup butter, melted

  15. 1/2 teaspoon ground cinnamon

Instructions Jump to Ingredients ↑

  1. FOR THE CAKE: Preheat the oven to 350 degrees F. Butter a 9-inch springform cake pan and line with parchment or waxed (greaseproof) paper. In a bowl pour the boiling water over the oats and stir. In another bowl combine both sugars and the melted butter. Beat in the eggs, one at a time, beating well after each addition. Stir in the oat mixture until all is well blended. Sift together the flour, cinnamon, baking powder, and salt and add to the oat mixture. Stir until blended. Pour the batter into the prepared pan and smooth the top. Bake for 1 hour, or until a skewer inserted in the center comes out clean. Cool in the pan on a wire rack for at least 10 minutes before removing the sides of the pan. FOR THE TOPPING: In a bowl, combine the sugar, walnuts, coconut, butter, and cinnamon and spread over the top of the cake. Place under a preheated broiler (grill), about 4 inches from the heat, for 4-5 minutes, or until the topping is golden and bubbling. Serve warm or at room temperature.


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