Recipe - Oat Cake With Coconut-Nut Topping

Vegetable cooking spray
2 teaspoon Allpurpose flour
1/3 cup 1% lowfat milk
One fourth cup Regular oats
Three fourths cup Allpurpose flour
1 teaspoon Baking powder
One half teaspoon Ground cinnamon
One fourth teaspoon Salt
One half cup Sugar
2 tablespoon Margarine, softened
1/3 cup Applesauce
1 teaspoon Vanilla extract
1 Egg
1/3 cup Firmly packed dark brown
sugar
One fourth cup Evaporated skimmed milk
1 tablespoon Margarine
One fourth cup Regular oats
3 tablespoon Finely chopped walnuts
One fourth cup Shredded sweetened coconut

Coat an 8inch round cake pan with cooking spray; dust with 2 teaspoons
flour, and set aside.

Bring 1% lowfat milk to a simmer in a small saucepan; stir in One fourth cup
oats. Bring mixture to a boil, and remove from heat. Spoon mixture into a
small bowl; let cool. Combine Three fourths cup flour, baking powder, cinnamon, and
salt in a small bowl; set aside. Combine One half cup granulated sugar and 2
tablespoons softened margarine in a large bowl; beat at medium speed of a
mixer until blended. Add applesauce, vanilla, and egg; beat until blended.
Add flour mixture and oatmeal mixture; beat until wellblended. Pour batter
into prepared pan. Bake at 350 degrees for 25 minutes or until a wooden
pick inserted in center comes out clean. Remove from oven; set aside on a
wire rack.

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. Stir
in One fourth cup oats, walnuts, and coconut; cook 30 seconds. Spread over cake;
broil 2 minutes or until lightly browned. Let cool. Yield: 8 servings
(serving size: 1 wedge).

Per serving: 217 Calories; 7g Fat (27% calories from fat); 5g Protein; 35g
Carbohydrate; 23mg Cholesterol; 184mg Sodium

Recipe by: Cooking Light, Jul/Aug 1995, page 76

Posted to MCRecipe Digest V1 #418 by igor@digex.net on Jan 28, 1997.