Raisin Oat Cake with Coconut Topping | Recipes

Raisin Oat Cake with Coconut Topping

(13) Ratings:
Prep Time:
Baking Time:
Makes:about 15 servings

Packed with plump raisins and hearty oats, this cake is sure to please. It’s topped with a delicious coconut crisp.



1 1/4 cups 300 mL boiling water
1 cup 250 mL Robin Hood® Oats
1 1/2 cups 375 mL Robin Hood Original All Purpose Flour
1 tsp 5 mL baking powder
1 tsp 5 mL baking soda
1/2 tsp 2 mL salt
1 tsp 5 mL cinnamon
1/2 cup 125 mL butter, softened
1 1/2 cups 375 mL packed brown sugar
2 eggs
1 cup 250 mL raisins


3 tbsp 45 mL butter
1/2 cup 125 mL packed brown sugar
3 tbsp 45 mL cream or milk
1 cup 250 mL flaked coconut
1/2 cup 125 mL chopped nuts


  1. Preheat oven to 350°F (180°C). Grease a 9” (23 cm) square cake pan.
  2. Cake: Combine boiling water and oats in small bowl. Mix to moisten oats. Let stand 5 minutes.
  3. Combine flour, baking powder, baking soda, salt and cinnamon in a large mixing bowl. Set aside.
  4. Cream butter, sugar and eggs, in a separate large mixing bowl, using an electric mixer on medium speed, beating until light and creamy. Stir in flour mixture and oats; mix well. Stir in raisins. Spread batter in prepared pan.
  5. Bake in preheated oven for 45 to 50 minutes or until toothpick inserted in centre comes out clean. Do not remove from pan.
  6. Topping: Preheat broiler to high. Melt butter in small saucepan. Stir in sugar, cream or milk, coconut and nuts. Spread evenly over hot cake. Broil cake 6” (15 cm) below element for 1 to 2 minutes or until golden. Cool before cutting.

Nutritional Information

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