Oat Cake With Coconut Topping (Low Fat) Recipe

Name: Oat Cake With Coconut Topping (Low Fat)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: nonstick cooking spray; 2 teaspoons all-purpose flour; 1/3 cup low-fat milk (1 %); 1/4 cup oatmeal; 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 unsweetened applesauce; 1 teaspoon vanilla extract; 1 egg; 1/3 cup dark brown sugar, firmly packed; 1/4 cup evaporated skim milk; 1 tablespoon margarine; 1/4 cup oatmeal; 3 tablespoons walnuts, finely chopped; 1/4 cup shredded coconut, sweetened

Servings: persons

nonstick cooking spray
2 teaspoons all-purpose flour
1/3 cup low-fat milk (1 %)
1/4 cup oatmeal
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 unsweetened applesauce
1 teaspoon vanilla extract
1 egg
1/3 cup dark brown sugar, firmly packed
1/4 cup evaporated skim milk
1 tablespoon margarine
1/4 cup oatmeal
3 tablespoons walnuts, finely chopped
1/4 cup shredded coconut, sweetened

1
Coat an 8-inch round or square cake pan with cooking spray; dust with 2 teaspoons flour, and set aside.
2
Preheat oven to 350-degrees.
3
Bring milk to a simmer in a small saucepan.
4
Stir in 1/4 cup oatmeal. Bring to a boil, and remove from heat.
5
Spoon mixture into a small bowl; let cool.
6
Combine 3/4 cup flour, baking powder, cinnamon, and salt in a small bowl; set aside.
7
Combine 1/2 cup granulated sugar and 2 tablespoons margarine in a large bowl; beat at medium speed of a mixer until blended.
8
Add applesuace, vanilla, and egg; beat until blended.
9
Add flour mixture and oatmeal mixture; beat until well blended.
10
Pour batter into prepared pan.
11
Bake 25 minutes or until wooden pick inserted into center comes out clean. Remove from oven; set aside on a wire rack.
12
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.
13
Stir in 1/4 cup oatmeal, walnuts, and coconut; cook 30 seconds.
14
Spread over cake; broil 2 minutes or until lightly browned.
15
Let cool on wire rack.

401

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

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

Yes, Oat Cake With Coconut Topping (Low Fat) 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.

Oat Cake With Coconut Topping (Low Fat)

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