Free Recipe Oat Cake with Coconut-Nut Topping

Recipe Type: D Recipes

Recipe Preparation: bake

Cooking Ingredients for Oat Cake with Coconut-Nut Topping Recipe

Vegetable cooking spray
2 ts All-purpose flour
1/3 c 1% low-fat milk
1/4 c Regular oats
3/4 c All-purpose flour
1 ts Baking powder
1/2 ts Ground cinnamon
1/4 ts Salt
1/2 c Sugar
2 tb Margarine, softened
1/3 c Applesauce
1 ts Vanilla extract
1 Egg
1/3 c Firmly packed dark brown
-sugar
1/4 c Evaporated skimmed milk
1 tb Margarine
1/4 c Regular oats
3 tb Finely chopped walnuts
1/4 c Shredded sweetened coconut

Oat Cake with Coconut-Nut Topping Preparation

Coat an 8-inch round cake pan with cooking spray; dust with 2 teaspoons flour, and set aside. Bring 1% low-fat milk to a simmer in a small saucepan; stir in 1/4 cup oats. Bring mixture to a boil, and remove from heat. Spoon mixture into a small bowl; let cool. Combine 3/4 cup flour, baking powder, cinnamon, and salt in a small bowl; set aside. Combine 1/2 cup granulated sugar and 2 tablespoons softened margarine in a large bowl; beat at medium speed of a mixer until blended. Add applesauce, vanilla, and egg; beat until blended. Add flour mixture and oatmeal mixture; beat until well-blended. Pour batter into prepared pan. Bake at 350 degrees for 25 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; set aside on a wire rack. Combine the brown sugar, evaporated milk, and 1 tablespoon margarine in a small saucepan; bring to a boil over medium heat, and cook 30 seconds. Stir in 1/4 cup oats, walnuts, and coconut; cook 30 seconds. Spread over cake; broil 2 minutes or until lightly browned. Let cool. Yield: 8 servings (serving size: 1 wedge). Per serving: 217 Calories; 7g Fat (27% calories from fat); 5g Protein; 35g Carbohydrate; 23mg Cholesterol; 184mg Sodium Recipe by: Cooking Light, Jul/Aug 1995, page 76 Posted to MC-Recipe Digest V1 #418 by igor@digex.net on Jan 28, 1997.

Cooking Temperature:

Recipe Serves: 8

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