COCONUT-TOPPED OATMEAL CAKE
This is an old-fashioned cake with mass appeal that was passed down from my husband's grandmother. It's a classic for everyone's recipe box. --Tamra Duncan
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12-16 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, pour boiling water over oats; let stand for 5 minutes. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, cinnamon and salt; add to the creamed mixture alternately with the oat mixture, beating well after each addition. , Transfer to a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. , Meanwhile, in a small saucepan, bring the brown sugar, butter and milk to a boil over medium heat. Remove from the heat; stir in the coconut, nuts and vanilla. Pour over warm cake. Cool completely.
Nutrition Facts : Calories 384 calories, Fat 17g fat (10g saturated fat), Cholesterol 58mg cholesterol, Sodium 306mg sodium, Carbohydrate 55g carbohydrate (42g sugars, Fiber 1g fiber), Protein 4g protein.
COCONUT OATMEAL CAKE
Make and share this Coconut Oatmeal Cake recipe from Food.com.
Provided by MarieRynr
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- For the cake, pour the boiling water over the oats in a bowl and let stand for 20 minutes. Mix the flour, soda, cinnamon, nutmeg and salt together.
- Cream the butter, sugar and brown sugar in a mixing bowl until light and fluffy. Beat in the eggs and vanilla. Add the oats mixture and mix well. Mix in the dry ingredients.
- Spoon into a greased and floured 9 or 10 inch springform pan. Bake at 350°F for 40 minutes. Cool on a wire rack.
- Cream the butter for the topping in a mixing bowl until light. Add the brown sugar and beat until fluffy. Add the cream, walnuts and coconut and mix well.
- Spread the topping over the cake and broil until just golden brown. Cool on a wire rack. Place on a serving plate and remove the side of the pan.
COCONUT OATMEAL CAKE
Steps:
- Preheat oven to 350 degrees F, and lightly butter a 9-inch round cake pan.
- Place oats in a bowl. Add boiling water and let stand 20 minutes. Cream butter and sugars, then add eggs and vanilla and stir well. Add rolled oats. Add dry ingredients. Pour batter into cake pan and bake 40 minutes.
- For topping: On a cookie sheet, spread out coconut and bake until golden brown, about 5 minutes.
- Cream butter then add brown sugar. Stir in cream, nuts and coconut. Garnish with apple confit.
- In a saute pan on medium, melt the butter then stir in the sugar. Simmer, stirring occasionally until it begins to turn golden brown and caramelized. Add brandy and lemon juice to the pan and simmer to incorporate. Peel, half and core apples. Place apples in caramel and cook slowly to caramelize and tenderize. Serve warm.
- Yield: 8 servings
LAZY DAISY COCONUT OATMEAL CAKE RECIPE
Steps:
- Combine oats, boiling water, and milk; let sit 20 minutes. Adjust oven rack to upper and lower middle position and preheat to 350°F. Grease 9- by 9-inch pan.
- Add salt, butter, sugar, and vanilla to oat mixture and stir to combine. Stir in eggs and coconut. Add flour, baking soda, and cinnamon to bowl, then stir until completely combined. Pour into prepared pan and bake on middle rack until just set, about 30 minutes.
- While cake is baking, mix topping in same unwashed bowl: toss butter, brown sugar, milk, coconut, and nuts to form moist crumbs.
- As soon as cake is baked, remove from oven and spread topping over the top. Return pan to oven and increase heat to broil. Briefly heat until topping melts and coconut is lightly toasted, about 1 minute. Transfer pan to wire rack to cool.
Nutrition Facts : Calories 690 kcal, Carbohydrate 90 g, Cholesterol 90 mg, Fiber 5 g, Protein 7 g, SaturatedFat 19 g, Sodium 397 mg, Sugar 64 g, Fat 35 g, ServingSize make one 9-inch square pan, UnsaturatedFat 0 g
WALNUT OATMEAL CAKE WITH COCONUT
Steps:
- Place the oats in a medium bowl. Add the boiling water, mix, and let stand 20 minutes. Preheat the oven to 350 degrees F. Lightly butter a 9-inch cake pan, round or square. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. Add both sugars and mix until smooth and fluffy. Add the eggs and vanilla and mix just until combined. Add the rolled oats and mix just until combined.
- In another bowl, mix the flour, baking soda, cinnamon, nutmeg, and salt. Working in 3 batches, add the dry ingredients to the butter-oat mixture, mixing until just combined after each addition. Pour into the prepared pan. Bake until a tester inserted into the center of the cake comes out dry and almost clean (a few crumbs are okay), 40 to 50 minutes.
- When the cake comes out of the oven, preheat the broiler to high. Spread the coconut topping evenly over the cake and broil until golden brown, about 2 minutes, watching carefully to make sure it does not burn. Let cool at least 10 minutes before serving.
- In a medium bowl, mix the butter, sugar, and cream. Add the nuts and coconut and mix just until combined.
SWEET COCONUT OATMEAL
Oatmeal is only as exciting as the stuff you put into it, since it's boring on its own. This dish is sweet and creamy, a tad exotic, and the kids will love it. If you want, prepare it the day before, refrigerate, and reheat in the microwave. Enjoy!
Provided by dalliance
Categories 100+ Breakfast and Brunch Recipes Cereals Oatmeal Recipes
Time 25m
Yield 3
Number Of Ingredients 6
Steps:
- Bring coconut milk to a gentle boil in a small saucepan over medium-low heat. Stir in oats and honey; lower heat and simmer until milk has mostly been absorbed, about 15 minutes.
- Sprinkle coconut flakes, brown sugar, and cinnamon into oatmeal. Cook until oats are creamy and flavors are combined, about 5 minutes.
Nutrition Facts : Calories 489.7 calories, Carbohydrate 44.8 g, Fat 34.6 g, Fiber 5.9 g, Protein 6.8 g, SaturatedFat 29.5 g, Sodium 24.6 mg, Sugar 21.1 g
OATMEAL CAKE WITH COCONUT TOPPING RECIPE - (4.7/5)
Provided by á-44409
Number Of Ingredients 18
Steps:
- Pour boiling water over oats, stir w/fork to mix well, set side. Preheat oven to 350. Grease and flour 9x9x2 pan. Mix flour, soda and cinnamon, set aside. Beat butter until creamy. Add sugars, beating until light & fluffy. Add eggs, add vanilla, Add oats, then add flour mixture. Bake 50 minutes. FOR TOPPING: Combine all ingredients - spread over hot cake and bake another 10 minutes.
SARA JANE'S OATMEAL CAKE
This is the BEST CAKE I have ever eaten! A moist cake made with oats, and lightly spiced with nutmeg is topped with a broiled coconut icing. Not too sweet, not too dry, just amazing.
Provided by AMI13
Categories Desserts Cakes Spice Cake Recipes
Time 1h10m
Yield 12
Number Of Ingredients 15
Steps:
- In a small bowl, stir oats into boiling water. Set aside to soak for 20 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan.
- In a medium bowl, cream together the white sugar, 1 cup brown sugar and shortening until smooth. Beat in the eggs one at a time. Sift in the flour, baking soda, salt and nutmeg; stir just until moistened. Mix in the soaked oats. Pour into the prepared pan, and spread evenly.
- Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the cake comes out clean. Turn the oven to the broil setting and let it heat up.
- In a small bowl, stir together the melted butter, 1/2 cup brown sugar, heavy cream, coconut and vanilla. Spread over the top of the cake. Broil for a few minutes, just until the coconut is lightly browned.
Nutrition Facts : Calories 433.6 calories, Carbohydrate 61.6 g, Cholesterol 49.7 mg, Fat 20 g, Fiber 2 g, Protein 4.1 g, SaturatedFat 9.7 g, Sodium 265.6 mg, Sugar 44 g
OAT CAKE WITH COCONUT TOPPING (LOW FAT)
A lowfat, rich tasting dessert. Don't use "diet" margarine, since water content is too high.
Provided by Outta Here
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Coat an 8-inch round or square cake pan with cooking spray; dust with 2 teaspoons flour, and set aside.
- Preheat oven to 350-degrees.
- Bring milk to a simmer in a small saucepan.
- Stir in 1/4 cup oatmeal. Bring 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 margarine in a large bowl; beat at medium speed of a mixer until blended.
- Add applesuace, vanilla, and egg; beat until blended.
- Add flour mixture and oatmeal mixture; beat until well blended.
- Pour batter into prepared pan.
- Bake 25 minutes or until wooden pick inserted into 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 oatmeal, walnuts, and coconut; cook 30 seconds.
- Spread over cake; broil 2 minutes or until lightly browned.
- Let cool on wire rack.
Nutrition Facts : Calories 243.7, Fat 8.2, SaturatedFat 2.2, Cholesterol 27.3, Sodium 202.3, Carbohydrate 39, Fiber 1.3, Sugar 24.3, Protein 4.4
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- Combine boiling water, oats, and butter in a large mixing bowl, stirring well. Let stand 20 minutes. Add sugar and eggs, beating well.
- Pour batter into a greased 13- x 9- x 2-inch baking pan. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean.
- Spoon Coconut Topping over warm cake. Broil 4 inches from heating element 2 minutes or until browned. Cut into 2-inch squares. Serve warm or cold.
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