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Coconut Topped Oatmeal Cake

Microwave.Lady's picture
Ingredients
  Brown sugar 1⁄2 Cup (8 tbs)
  Milk 1⁄3 Cup (5.33 tbs)
  Coconut 1 Cup (16 tbs), flaked
  Butter 1⁄4 Cup (4 tbs)
  Nuts 1⁄2 Cup (8 tbs), chopped
  Water 1 1⁄4 Cup (20 tbs)
  Quick cooking oats 1 Cup (16 tbs)
  Butter 1⁄2 Cup (8 tbs)
  Brown sugar 1 Cup (16 tbs)
  Granulated sugar 1 Cup (16 tbs)
  Eggs 2 Small, beaten
  Vanilla 1 Teaspoon
  Flour 1 1⁄3 Cup (21.33 tbs)
  Baking soda 1 Teaspoon
  Cinnamon 1 Teaspoon
  Salt 1⁄2 Teaspoon
Directions

MAKING
To make the coconut topping :
1. In 4-cup glass measure, combine all the ingredients.
2. Microwave at high for 2-3 minutes, stirring halfway through cooking.
To make the cake :
3. In 4-cup glass measure, boil water at high for 2 1/2-3 minutes.
4. Add oats and let it rest for 15 minutes.
5. Cream butter and sugars until fluffy and stir in oat mixture.
6. Blend in remaining ingredients.
7. Pour batter into 12x8-inch glass dish and microwave at high for 10-12 minutes, rotating 1/4 turn halfway through cooking.

SERVING
8. Spread the topping on the cake and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Microwaving
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Oat
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
4

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1266 Calories from Fat 491

% Daily Value*

Total Fat 56 g85.6%

Saturated Fat 30.6 g152.9%

Trans Fat 0 g

Cholesterol 173 mg57.7%

Sodium 691.9 mg28.8%

Total Carbohydrates 186 g62.1%

Dietary Fiber 7.9 g31.5%

Sugars 128.3 g

Protein 17 g33.4%

Vitamin A 23.4% Vitamin C 1.2%

Calcium 10.4% Iron 20.2%

*Based on a 2000 Calorie diet

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Coconut Topped Oatmeal Cake Recipe