Oatmeal Cake with Coconut-Walnut Broiled Topping

Created in the vein of a snacking cake, this hearty dessert doesn’t actually have to be dessert at all, but can stand in as an after school treat or tea-time accompaniment. The broiled topping adds a delightful crunch against the cake’s sponge.
Prep Time
Cook Time


  •  2 Tablespoons Danish Creamery Butter
  •  1¼ cups old fashioned rolled oats
  •  1½ cups boiling water
  •  ½ cup (1 stick) Challenge Butter, room temperature
  •  1 cup granulated sugar
  •  1 cup brown sugar
  •  3 large eggs
  •  1½ cups all-purpose flour
  •  1 teaspoon baking soda
  •  ½ teaspoon salt
  •  1 teaspoon cinnamon


  •  2 Tablespoons Danish Creamery Butter, melted
  •  ½ cup brown sugar
  •  ¼ cup milk
  •  ¾ cup shredded coconut
  •  ¾ cup coarsely chopped walnuts


  • Melt 2 Tablespoons butter in 10-inch skillet over medium heat; add oats and toast until golden brown. Add boiling water to oats, and let sit 20 minutes.
  • Preheat oven to 350°F.
  • Butter 9×13-inch metal pan.
  • Whisk together flour, baking soda, salt and cinnamon; set aside.
  • Cream ½ cup butter and sugars. Beat in eggs one at a time until mixture is light and fluffy. Stir in flour mixture alternately with oatmeal mixture.
  • Pour batter into prepared pan.
  • Bake 30 minutes or until center tests done. Remove from oven.


  • Preheat oven to broil.
  • Combine topping ingredients in a pan over low heat and spread over warm cake.
  • Place about 5 inches below the heat source and broil until topping is brown and bubbly (about 2 minutes – watch carefully to avoid burning).

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