• Preparation Time 20 minutes
  • Baking Time 53 minutes
  • Makes 16 servings
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Cake
  • 1¼ cups boiling water
  • 1 cup Robin Hood® Oats
  • 1 2/3 cups Robin Hood Original All Purpose Flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • ½ cup butter, softened
  • ¾ cup granulated sugar
  • ¾ cup packed brown sugar
  • Topping
  • ¼ cup butter
  • ¼ cup packed brown sugar
  • 2 tbsp milk or cream
  • ¾ cup flaked coconut
  • ½ cup chopped nuts
  • 2 eggs

Serving Size: 16 servings


Serving Size: 16 servings

  • Preheat oven to 350°F (180°C). Grease a 9” (2 L) square baking dish.
  • Cake: Place boiling water and oats in a small bowl. Set aside.
  • Combine flour, baking soda, baking powder, salt and cinnamon in a large bowl.
  • Cream butter and sugars until blended in a separate large mixing bowl. Mixture may be crumbly.
  • Add eggs, one at a time, beating until light and fluffy, mixture will look curdled.
  • Stir in oats and flour mixture. Blend thoroughly.
  • Spread batter into prepared baking dish.
  • Bake in preheated oven for 45 to 50 minutes or until toothpick inserted in centre comes out clean. Do not remove from pan.
  • Topping: Melt butter in small saucepan. Stir in remaining ingredients. Spread evenly on hot cake.
  • Broil 6" (15 cm) below element for 2 to 3 minutes or until bubbly and golden.


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