Ingredients
1 cup quick-cooking oats1-1/2 cups orange juice1/2 cup butter, softened1-1/2 cups sugar1/2 cup packed brown sugar2 large eggs1 teaspoon vanilla extract1-3/4 cups all-purpose flour1 teaspoon baking powder1 teaspoon baking soda1/2 teaspoon salt1/4 teaspoon ground cinnamon1/2 cup chopped walnuts1 tablespoon grated orange zestTOPPING:1-1/2 cups packed brown sugar3/4 cup butter, cubed3 tablespoons grated orange zest3 tablespoons orange juice3 cups sweetened shredded coconut1-1/2 cups chopped walnuts
Preparation
In a small bowl, stir oats and orange juice until softened; set aside. In a bowl, cream butter and sugars; beat in eggs and vanilla until well combined. Combine the flour, baking powder, baking soda, salt and cinnamon; add to the creamed mixture alternately with oat mixture. Stir in walnuts and orange zest. Pour into a greased 13x9-in. baking dish. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean.
In a small saucepan, combine brown sugar, butter, orange zest and juice. Bring to a boil; reduce heat. Cook for 1 minute. Remove from the heat; stir in coconut and walnuts. Gently spread over warm cake. Broil 4 in. from the heat for 2 minutes or until the topping is bubbly.
