Moist Spicy Coconut Oatmeal Cake Food

GRANDMA'S OATMEAL CAKE

Steps:

• Preheat oven to 350 degrees F. Grease a 9x13'' pan with non-stick cooking spray.
• Add the oatmeal and butter to a bowl and pour boiling water on top. Set aside.
• In a mixing bowl combine the eggs, brown sugar, and white sugar and mix well.
• In a separate bowl sift together the flour, cinnamon, baking soda, nutmeg, and salt.
• Add to the bowl with eggs and sugars and stir to combine.
• Add the oatmeal mixture and stir to combine.
• Bake for about 35 minutes or until a toothpick inserted in the center of the cake comes out clean.
• While the cake is baking, make the topping by combining all the ingredients in a bowl.
• Remove the cake from the oven and turn the oven to high broil.
• Spread the topping evenly over the warm cake and place under the broiler for 2-4 minutes or until the coconut is golden brown.

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.

COCONUT-TOPPED OATMEAL CAKE

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.

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

MOIST & SPICY COCONUT OATMEAL CAKE

Steps:

• Mix Oatmeal and boiling water together first to get things started; Beat together eggs/oil/sugar vanilla, then add the rest and mix well.
• While the cake is in the oven, make the topping; bake the cake in greased 9"X13" cake pan for 35 - 40 minutes at 350 degrees.
• Pull the cake out, spread the topping to completely cover the cake surface, and bake 15 - 20 minutes more. This cake tastes great fresh, but gets even better after waiting for a day.
• Enjoy!

MOIST COCONUT CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter and flour a 9-inch round cake pan.
• Cream sugar and butter together in a large mixing bowl until light and fluffy; scrape down the sides of the bowl. Add egg, coconut flavoring, baking powder, and salt; beat for 1 minute and scrape the bowl. Beat in coconut milk until combined. Stir in flour until combined. Scrape down the sides of the bowl, then beat for 3 minutes.
• Pour batter into the prepared pan and spread until smooth. Drop the pan from 2 inches above the counter a few times to eliminate any large air pockets.
• Bake in the preheated oven until the sides of the cake pull away from the pan and a toothpick inserted in the center comes out clean, about 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, 30 minutes or longer.
• Meanwhile, bring cream to a full boil, watching carefully to prevent scorching. Remove pan from the heat and add white chocolate; stir until chocolate melts and mixture is smooth. Place in the refrigerator until thoroughly chilled, about 30 minutes.
• Remove chocolate mixture from the refrigerator and beat with an electric mixer until light and fluffy. Frost the cooled cake and sprinkle with toasted coconut.

GRANDMA SNYDER'S OATMEAL CAKE

Steps:

• Pour water over oats, let stand.
• Cream 1/2 cup butter or margarine and sugars. Add eggs and blend in a large mixing bowl. Sift the flour, baking soda, salt, cinnamon and nutmeg together. Add to sugars and egg mixture. Add vanilla and oats mixture, blend well.
• Pour batter into a 9 x 13 inch pan.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 30-40 minutes.
• To Make Icing: Mix together 6 tablespoons melted butter, 1 1/2 cups brown sugar, 3/4 cup evaporated milk, coconuts, nuts, and 1 teaspoon vanilla.
• Pour this coconut concoction over the hot cake.
• Put cake under broiler, and watch close so nuts don't burn, about 5-10 minutes. Serve hot or let cool. Enjoy.

SUPER MOIST OATMEAL CAKE

Steps:

• Pour boiling water over oats and let stand for 20 minutes.
• Preheat oven to 350 degrees.
• Cream, until light & fluffy, the white sugar, brown sugar and shortening.
• Add eggs, mixing well.
• Add oatmeal mixture, beat.
• Add flour, cinnamon, baking soda and vanilla, again mixing well.
• Pour into a well greased 9x13 inch casserole dish.
• Bake for 30-35 minutes.
• * Mix together ALL of the icing ingredients and spread over hot cake. Place back in the oven, for an additional 7-10 minutes.

COCONUT SPICE CAKE

Steps:

• For cake:
• Preheat oven to 350°F. Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with parchment. Butter parchment; dust pans with flour. Sift flour, baking powder, ground ginger, baking soda, salt and ground cinnamon into medium bowl. Using electric mixer, cream unsalted butter and sugar in large bowl until fluffy. Beat in eggs 1 at a time. Add unsulfured molasses, grated orange peel and vanilla extract and beat 1 minute at high speed until well blended. Mix in dry ingredients alternately with buttermilk, beginning and ending with dry ingredients. Fold in shredded coconut and crystallized ginger.
• Divide batter between prepared pans. Bake until cakes begin to pull away from sides of pans, about 30 minutes. Cool in pans on rack 5 minutes. Invert cakes onto racks. Remove parchment and cool completely.
• For icing:
• Using electric mixer, beat cream cheese and butter until smooth. Mix in orange peel and vanilla. Beat in sugar. Mix in ginger.
• Place 1 cake layer on platter, flat side down. Spread with some of icing. Sprinkle with 3/4 cup coconut. Top with second layer, flat side up. Spread remaining icing over top and sides of cake. Arrange remaining coconut around top edge of cake. (Can be prepared 1 day ahead. Chill until icing is set; wrap lightly with plastic and refrigerate. Bring to room temperature.) Place fruit around base of cake.

OATMEAL CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 pan.
• In a small bowl, pour boiling water over oats. Mix well, and cool.
• In a large bowl, combine butter or margarine, 1 cup brown sugar, 1 cup white sugar, eggs, flour, baking soda, spices, and salt. Add cooled oatmeal mixture, and stir to combine. Pour batter into pan.
• Bake for 35 minutes.
• While cake is baking, combine 1/2 cup white sugar, 1/4 cup brown sugar, coconut, melted butter or margarine, vanilla, and cream in a mixing bowl. Remove cake from oven, and turn on broiler. Drop mixture by small spoonfuls on top of cake. Spread evenly and carefully. Broil for 2 to 5 minutes, until topping is bubbling and lightly browned.

MOIST COCONUT CAKE

Steps:

• Preheat oven to 350 and grease and flour 2 round cake pans or 1 - 9x13 rectangle.
• In a bowl: combine cake mix, eggs, oil, water, & extract then beat for about 2 minutes and pour into pans. Bake for half an hour (until baked through).
• In a clean bowl: mix coconut cream with condensed milk and stir until smooth. When the cake comes out, poke holes in it all over (with a fork or skewers) then pour the milk mixture over the whole cake. Leave to absorb overnight.
• Beat cream until soft peaks form. Add sugar and continue whipping until stiff. Either make it into a layered cake or just ice the top of a 9x13. Sprinkle top with flaked coconut (you can toast it if you want).