Coconut oatmeal cake

4 servings

Ingredients

Quantity Ingredient
1 cup Rolled oats
1¼ cup Boiling water
1½ cup All-purpose flour
1 teaspoon Baking soda
1 teaspoon Cinnamon
¼ teaspoon Nutmeg
½ teaspoon Salt
4 ounces Butter
½ cup Sugar
1 cup Brown sugar
2 Eggs
1 teaspoon Vanilla
5 ounces Butter
⅔ cup Brown sugar
¼ cup Light cream
⅔ cup Walnuts or pecans
1 cup Shredded coconut, packed

Directions

Place oats in a bowl. Add boiling water and let stand 20 minutes.

Cream butter, sugar, then eggs and vanilla. Add rolled oats. Add dry ingredients. Bake at 350 for 40 minutes. Top with coconut topping and broil until golden brown.

For topping: Cream butter then add sugar. Stir in cream, nuts and coconut. Garnish with apple confit and taffy apple.

Yield: 1 9-inch cake

BAKERS' DOZEN GALE GAND SHOW #BD1A32

Related recipes