Walnut Oatmeal Cake With Coconut Food

OATMEAL CAKE WITH COCONUT WALNUT FROSTING

Steps:

• 1. For The Cake: In a large bowl, pour boiling water over oatmeal and add the butter. Let stand until butter is melted.
• 2. Add all other ingredients. Mix together well.
• 3. Pour into a greased and floured 9x13x2-inch baking pan. Bake in a preheated 350-degree oven for 30 to 35 minutes.
• 4. For The Frosting: Melt the butter in a quart size pan and add sugar and cream. Bring to a boil and cook until it thickens, about 4 minutes.
• 5. Remove from heat and stir in coconut, nuts, and vanilla. Pour over cake and broil in oven until toasty looking. Watch closely.
• 6. Allow cake to cool completely before cutting.

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.

OATMEAL CAKE

Steps:

• In a saucepan, place the oats and the water and simmer 15 minutes to soften slightly. Allow to cool to room temperature.
• Preheat the oven to 350 degrees F. Lightly butter a 8-inch square cake pan.
• In a mixer fitted with a whip attachment, cream the butter until smooth. Add granulated sugar and mix until smooth and fluffy. Add the eggs and vanilla and mix just until combined. Add the cooked oats and mix just until combined.
• In another bowl, mix the flour, oat bran, baking soda, cinnamon, and salt. Working in 3 batches, add the dry ingredients to the butter-oat mixture, alternating with the applesauce mixing just until 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 fine), 40 to 50 minutes. Let cool completely. Turn cake out onto a square serving platter. Place strips of paper under the cake around all the edges.
• To make the frosting, in a mixing bowl with a whip attachment cream the cream cheese on medium to high speed until light and fluffy. Turn the mixer to low and mix in the powdered sugar and honey. Frost the cake on the sides with a thin layer of frosting then use the remaining to cover the top and swirl it decoratively. Using your hands, press the toasted chopped nuts onto the side of the cake to coat it. Remove the paper strips before serving. Cut into 2-inch square pieces.
• Notes about the recipe: This is a delicious hearty and healthful cake. The texture added by the cooked steel cut oats makes you thing there are nuts inside. I made it to help me use up ends of jars of oat bran in the freezer and steel cut outs in the cereal drawer after the hot cereal breakfast season was over for the year.

COCONUT AND OATMEAL DROP COOKIES

Steps:

• Heat oven to 350 degrees. Grease 2 large cookie sheets. Cream butter and sugars in mixer until light and fluffy. Add eggs, beat together. Add vanilla, baking powder and baking soda. Then add the flour. Mix until well combined. Stir in coconut and nuts. Mix in oatmeal.
• Drop on greased cookie sheets by the tsp., spacing about 1/2 inch apart. Bake 12 to 15 minutes, just until the edges begin to brown. Transfer to a wire rack to cool.

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

COCONUT OATMEAL CAKE

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.

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.

OAT CAKE WITH COCONUT TOPPING (LOW FAT)

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.

SARAH 'S OATMEAL CAKE WITH COCONUT PECAN FROSTING

Steps:

• Pour boiling water over oatmeal and let stand for 20 minutes.
• Cream the sugars and butter together; add eggs.
• Add dry ingredients to the wet mixture.
• Bake at 325 degrees Fahrenheit for 55 minutes in a greased 9x13 inch pan.
• Coconut Pecan Frosting:.
• Mix evaporated milk, sugar, butter, egg yoks and vanilla in saucepan.
• Cook and stir on medium heat until thickened and golden brown, about 10 minutes.
• Remove from heat.
• Stir in coconut and pecans.
• Cool to room temperature, and spreading consistency, before spreading on cooled cake.