Oat Cake With Coconut Topping (Low Fat)

READY IN: 50mins
Recipe by Outta Here

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

Top Review by Annacia

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.

Ingredients Nutrition

Directions

  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.

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