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    You are in: Home / Recipes / Oat Cake With Coconut Topping (Low Fat) Recipe
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    Oat Cake With Coconut Topping (Low Fat)

    Oat Cake With Coconut Topping (Low Fat). Photo by Annacia

    1/1 Photo of Oat Cake With Coconut Topping (Low Fat)

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Mikekey's Note:

    A lowfat, rich tasting dessert. Don't use "diet" margarine, since water content is too high.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Browse Our Top Coconut Recipes

    Ratings & Reviews:

    • on November 28, 2009

      55

      Great dessert or snack cake that I don't feel guilty about eating. I used a healthy non-hydrogenated margarine, Splenda, skim milk, 2 Tbsp Splenda Brown Blend. The only real problem with this cake is that just before you finish a slice you already want another! Thanks much for posting this one Mike. Made for Photo Tag.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 15, 2009

      55

      Made for Went to Market Tag. This is a nice little cake. I like cake recipes that make a small amount as there are only three of us and a 9x13 cake pan is way too much. Was able to make this gluten free by using my gluten free flour and oats and adding 1 T ground flax seed. Thanks for posting this mikekey! Will definitely make this again!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 03, 2007

      55

      What a lovely little cake! Easy to put together and such clear directions. A nice, moist cake with a fine crumb. I had to leave out the nuts the first time, but it really didn't matter although the next time they added a nice texture. This one's a real keeper and well worth making.I know what I'm taking to the next bake sale!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Oat Cake With Coconut Topping (Low Fat)

    Serving Size: 1 (85 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 243.7
     
    Calories from Fat 74
    30%
    Total Fat 8.2 g
    12%
    Saturated Fat 2.1 g
    10%
    Cholesterol 27.2 mg
    9%
    Sodium 202.3 mg
    8%
    Total Carbohydrate 38.9 g
    12%
    Dietary Fiber 1.3 g
    5%
    Sugars 24.2 g
    97%
    Protein 4.3 g
    8%

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