Bake at 350, Bake 40 minutes
Cake:
1 ½ cups orange juice
1 cup quick-cooking rolled oats
½ cup soft unsalted butter
1 cup sugar
½ cup brown sugar
2 eggs
1 teaspoon vanilla
1 ¾ cups flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon cinnamon
1 tablespoon grated orange rind (optional)
1 cup chopped walnuts(optional)
Orange topping:
½ cup brown sugar
¼ cup butter
1 tablespoon grated orange rind
1 tablespoon orange juice
1 cup flaked coconut
½ cup chopped walnuts or pecans
Bring orange juice to boil and pour over oats; set aside.
Cream butter and sugars until light. Beat in eggs and vanilla and beat well.
Sift together flour, baking powder, baking soda, salt and cinnamon and add to batter, alternately with oat mixture. If you are using rind and walnuts, stir them in now. Pour into greased 13 by 9 inch pan. Bake 40 minutes.
For topping, combine sugar, butter, rind and juice in small pan; bring to boil and cook one minute, stirring constantly. Add other ingredients and spread on top of cooled cake. Place cake under broiler for about one minute or until topping is bubbly, watch carefully or it will burn. Serve warm or cold