Oat Cake With Coconut Topping (Low Fat) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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A lowfat, rich tasting dessert. Don't use diet margarine, since water content is too high. Ingredients:
nonstick cooking spray |
2 teaspoons all-purpose flour |
1/3 cup low-fat milk (1 %) |
1/4 cup oatmeal |
3/4 cup all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon ground cinnamon |
1/4 teaspoon salt |
1/2 cup sugar |
2 tablespoons margarine, softened |
1/3 cup unsweetened applesauce |
1 teaspoon vanilla extract |
1 egg |
1/3 cup dark brown sugar, firmly packed |
1/4 cup evaporated skim milk |
1 tablespoon margarine |
1/4 cup oatmeal |
3 tablespoons walnuts, finely chopped |
1/4 cup shredded coconut, sweetened |
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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