Oat cake with coconut-nut topping

8 Servings

Ingredients

Quantity Ingredient
Vegetable cooking spray
2 teaspoons All-purpose flour
⅓ cup 1% low-fat milk
¼ cup Regular oats
¾ cup All-purpose flour
1 teaspoon Baking powder
½ teaspoon Ground cinnamon
¼ teaspoon Salt
½ cup Sugar
2 tablespoons Margarine, softened
⅓ cup Applesauce
1 teaspoon Vanilla extract
1 Egg
⅓ cup Firmly packed dark brown sugar
¼ cup Evaporated skimmed milk
1 tablespoon Margarine
¼ cup Regular oats
3 tablespoons Finely chopped walnuts
¼ cup Shredded sweetened coconut

Directions

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 ¼ cup oats. Bring mixture to a boil, and remove from heat. Spoon mixture into a small bowl; let cool. Combine ¾ cup flour, baking powder, cinnamon, and salt in a small bowl; set aside. Combine ½ 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 ¼ 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@... on Jan 28, 1997.

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