OATMEAL CAKE WITH COCONUT WALNUT FROSTING
This cake is to die for, trust me! My mother made one very similar to this but I have never found her recipe. I believe this comes close. It is absolutely melt-in-your-mouth delicious! Recipe: themotherhuddle.com
Provided by Ellen Bales
Categories Cakes
Time 45m
Number Of Ingredients 19
Steps:
- 1. For The Cake: In a large bowl, pour boiling water over oatmeal and add the butter. Let stand until butter is melted.
- 2. Add all other ingredients. Mix together well.
- 3. Pour into a greased and floured 9x13x2-inch baking pan. Bake in a preheated 350-degree oven for 30 to 35 minutes.
- 4. For The Frosting: Melt the butter in a quart size pan and add sugar and cream. Bring to a boil and cook until it thickens, about 4 minutes.
- 5. Remove from heat and stir in coconut, nuts, and vanilla. Pour over cake and broil in oven until toasty looking. Watch closely.
- 6. Allow cake to cool completely before cutting.
COCONUT OATMEAL CRISPIES
My mother-in-law baked these cookies in the 1930s for her two sons, and later for her grandchildren. Now I make them for my grandchildren and great-grandchildren.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the oats, flour, coconut, baking soda and salt; gradually add to creamed mixture and mix well. Shape into two 6-in. rolls; wrap each roll in plastic wrap. Refrigerate for 1 hour or until firm., Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 220 calories, Fat 10g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 170mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.
COCONUT OATMEAL CAKE
Steps:
- Preheat oven to 350 degrees F, and lightly butter a 9-inch round cake pan.
- Place oats in a bowl. Add boiling water and let stand 20 minutes. Cream butter and sugars, then add eggs and vanilla and stir well. Add rolled oats. Add dry ingredients. Pour batter into cake pan and bake 40 minutes.
- For topping: On a cookie sheet, spread out coconut and bake until golden brown, about 5 minutes.
- Cream butter then add brown sugar. Stir in cream, nuts and coconut. Garnish with apple confit.
- In a saute pan on medium, melt the butter then stir in the sugar. Simmer, stirring occasionally until it begins to turn golden brown and caramelized. Add brandy and lemon juice to the pan and simmer to incorporate. Peel, half and core apples. Place apples in caramel and cook slowly to caramelize and tenderize. Serve warm.
- Yield: 8 servings
OATMEAL WALNUT COOKIES
These yummy cookies, from Marjorie Ferrin of Colorado Springs, Colorado, are perfect with an afternoon cup of coffee or glass of milk.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 14 cookies.
Number Of Ingredients 10
Steps:
- In a small bowl, cream shortening and sugars. Beat in egg and vanilla. In a small bowl, combine the oats, flour, baking soda and salt. Gradually add to the creamed mixture. Stir in walnuts., Drop by tablespoonfuls 3 in. apart onto an ungreased baking sheet. Bake at 350° for 9-11 minutes or until edges are lightly browned. Let stand for 2 minutes before removing to a wire rack to cool completely.
Nutrition Facts :
OATMEAL CAKE I
A good, moist, oatmeal cake with a broiled coconut topping.
Provided by S. Millar
Categories Desserts Cakes Spice Cake Recipes
Yield 18
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 pan.
- In a small bowl, pour boiling water over oats. Mix well, and cool.
- In a large bowl, combine butter or margarine, 1 cup brown sugar, 1 cup white sugar, eggs, flour, baking soda, spices, and salt. Add cooled oatmeal mixture, and stir to combine. Pour batter into pan.
- Bake for 35 minutes.
- While cake is baking, combine 1/2 cup white sugar, 1/4 cup brown sugar, coconut, melted butter or margarine, vanilla, and cream in a mixing bowl. Remove cake from oven, and turn on broiler. Drop mixture by small spoonfuls on top of cake. Spread evenly and carefully. Broil for 2 to 5 minutes, until topping is bubbling and lightly browned.
Nutrition Facts : Calories 296.1 calories, Carbohydrate 45.1 g, Cholesterol 48.9 mg, Fat 12.3 g, Fiber 1.2 g, Protein 2.7 g, SaturatedFat 7.8 g, Sodium 223.7 mg, Sugar 33.2 g
COCONUT-TOPPED OATMEAL CAKE
This is an old-fashioned cake with mass appeal that was passed down from my husband's grandmother. It's a classic for everyone's recipe box. --Tamra Duncan
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12-16 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, pour boiling water over oats; let stand for 5 minutes. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, cinnamon and salt; add to the creamed mixture alternately with the oat mixture, beating well after each addition. , Transfer to a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. , Meanwhile, in a small saucepan, bring the brown sugar, butter and milk to a boil over medium heat. Remove from the heat; stir in the coconut, nuts and vanilla. Pour over warm cake. Cool completely.
Nutrition Facts : Calories 384 calories, Fat 17g fat (10g saturated fat), Cholesterol 58mg cholesterol, Sodium 306mg sodium, Carbohydrate 55g carbohydrate (42g sugars, Fiber 1g fiber), Protein 4g protein.
COCONUT OATMEAL CAKE
Make and share this Coconut Oatmeal Cake recipe from Food.com.
Provided by MarieRynr
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- For the cake, pour the boiling water over the oats in a bowl and let stand for 20 minutes. Mix the flour, soda, cinnamon, nutmeg and salt together.
- Cream the butter, sugar and brown sugar in a mixing bowl until light and fluffy. Beat in the eggs and vanilla. Add the oats mixture and mix well. Mix in the dry ingredients.
- Spoon into a greased and floured 9 or 10 inch springform pan. Bake at 350°F for 40 minutes. Cool on a wire rack.
- Cream the butter for the topping in a mixing bowl until light. Add the brown sugar and beat until fluffy. Add the cream, walnuts and coconut and mix well.
- Spread the topping over the cake and broil until just golden brown. Cool on a wire rack. Place on a serving plate and remove the side of the pan.
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