Oat Cake with Caramelised Coconut Topping

Oat Cake with Caramelised Coconut Topping


91 people made this

About this recipe: A very unique cake that is easy to make but very impressive and oh-so delicious. A simple cake made with oats and warm spices is baked, then topped with a mix of brown sugar and coconut, then grilled till bubbly and caramelised. Enjoy warm or room temperature.

Shirley Millar

Serves: 18 

  • 350ml boiling water
  • 80g porridge oats
  • 110g butter
  • 220g dark brown soft sugar
  • 200g caster sugar
  • 2 eggs
  • 200g plain flour
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • Topping
  • 100g caster sugar
  • 4 tablespoons dark brown soft sugar
  • 70g desiccated coconut
  • 90g butter, melted
  • 1/4 teaspoon vanilla extract
  • 60ml cream

Prep:30min  ›  Cook:40min  ›  Ready in:1hr10min 

  1. Preheat oven to 180 C / Gas 4. Grease a 33x23cm cake tin.
  2. In a small bowl, pour boiling water over oats. Mix well, and cool.
  3. In a large bowl, combine butter or margarine, 220g dark brown soft sugar, 200g caster sugar, eggs, flour, bicarbonate of soda, spices and salt. Add cooled oat mixture, and stir to combine.
  4. Tip the cake mixture into the prepared tin. Bake for 35 minutes.
  5. While cake is baking, prepare the topping: combine 100g caster sugar, 4 tablespoons dark brown soft sugar, coconut, melted butter or margarine, vanilla and cream in a mixing bowl.
  6. Remove cake from oven, and turn on grill. Drop the topping mixture by small spoonfuls on top of cake. Spread evenly and carefully. Grill for 2 to 5 minutes, until topping is bubbling and lightly browned.

Cake tins

Instead of one cake tin, you can use two 23cm round tins, or three 20cm round tins. Adjust baking time as needed.

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