Oat Cake With Coconut-Nut Topping Recipe

Name: Oat Cake With Coconut-Nut Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetable cooking spray; 2 teaspoons all-purpose flour; 1/3 cup 1% low-fat milk; 1/4 cup regular oats; 3/4 cup all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 1/2 cup sugar; 2 tablespoons margarine, softened; 1/3 cup applesauce; 1 teaspoon vanilla extract; 1 egg; 1/3 cup firmly packed dark brown sugar; 1/4 cup evaporated skimmed milk; 1 tablespoon margarine; 1/4 cup regular oats; 3 tablespoons finely chopped walnuts; 1/4 cup shredded sweetened coconut

Servings: persons

Vegetable cooking spray
2 teaspoons all-purpose flour
1/3 cup 1% low-fat milk
1/4 cup regular oats
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup sugar
2 tablespoons margarine, softened
1/3 cup applesauce
1 teaspoon vanilla extract
1 egg
1/3 cup firmly packed dark brown sugar
1/4 cup evaporated skimmed milk
1 tablespoon margarine
1/4 cup regular oats
3 tablespoons finely chopped walnuts
1/4 cup shredded sweetened coconut

1
Coat an 8-inch round cake pan with cooking spray; dust with 2 teaspoons flour, and set aside.
2
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.
3
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 350u00b0 for 25 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; set aside on a wire rack.
4
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.

449

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Vegetable cooking spray, 2 teaspoons all-purpose flour, 1/3 cup 1% low-fat milk, 1/4 cup regular oats, and more.

Yes, Oat Cake With Coconut-Nut Topping falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Oat Cake With Coconut-Nut Topping

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions