A broiled topping of sugar, coconut, and walnuts makes for a unique and delicious snacking cake. To caramelize the topping evenly, place the cake on the second rack from the top of the oven when broiling.

Recipe by Cooking Light April 2001


Recipe Summary

9 servings


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°.

  • To prepare cake, beat 2 tablespoons butter, granulated sugar, and vanilla in a large bowl with a mixer at medium speed until well-blended. Add eggs, 1 at a time, beating well after each addition. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda, and salt in a medium bowl, stirring well with a whisk. Add the flour mixture to the sugar mixture alternately with 1/2 cup buttermilk, beginning and ending with flour mixture; beat well after each addition. Pour the batter into an 8-inch square cake pan coated with cooking spray. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack.

  • Preheat broiler.

  • To prepare topping, combine 2/3 cup buttermilk and next 3 ingredients (2/3 cup buttermilk through cinnamon) in a small saucepan over medium heat. Bring to a boil. Stir in oats; cook 1 minute. Remove from heat; stir in the coconut and walnuts. Spread the topping over cake. Broil for 2 minutes or until lightly browned.

Nutrition Facts

273 calories; calories from fat 27%; fat 8.2g; saturated fat 3.8g; mono fat 2.1g; poly fat 1.6g; protein 5.8g; carbohydrates 44.8g; fiber 1.3g; cholesterol 58mg; iron 1.5mg; sodium 178mg; calcium 65mg.