Oat Cake With Coconut Topping (Low Fat)

Oat Cake With Coconut Topping (Low Fat)

środa, 19 lutego 2014

Oat Cake With Coconut Topping (Low Fat)

Time: 50 mins

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.