Oatmeal Cake with Coconut-Walnut Broiled Topping

Prep

Cook

Servings

16

Level

Easy

Ingredients

Cake

  • 2 Tablespoons Challenge 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

Topping

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

Directions

Cake

  • 1

    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.

  • 2

    Preheat oven to 350°F.

  • 3

    Butter 9×13 inch metal pan.

  • 4

    Whisk together flour, baking soda, salt and cinnamon; set aside.

  • 5

    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.

  • 6

    Pour batter into prepared pan.

  • 7

    Bake 30 minutes or until center tests done. Remove from oven.

Topping

  • 8

    Preheat oven to broil.

  • 9

    Combine topping ingredients in a pan over low heat and spread over warm cake.

  • 10

    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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