Oat Cake With Coconut Topping Low Fat Recipes

Steps:

• Coat an 8-inch round or square cake pan with cooking spray; dust with 2 teaspoons flour, and set aside.
• Preheat oven to 350-degrees.
• Bring milk to a simmer in a small saucepan.
• Stir in 1/4 cup oatmeal. Bring to a boil, and remove from heat.
• Spoon mixture into a small bowl; let cool.
• Combine 3/4 cup flour, baking powder, cinnamon, and salt in a small bowl; set aside.
• Combine 1/2 cup granulated sugar and 2 tablespoons margarine in a large bowl; beat at medium speed of a mixer until blended.
• Add applesuace, vanilla, and egg; beat until blended.
• Add flour mixture and oatmeal mixture; beat until well blended.
• Pour batter into prepared pan.
• Bake 25 minutes or until wooden pick inserted into 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 1/4 cup oatmeal, walnuts, and coconut; cook 30 seconds.
• Spread over cake; broil 2 minutes or until lightly browned.
• Let cool on wire rack.

Steps:

• Place oats in a small bowl; add boiling water. Let stand for 20 minutes. , In a small bowl, cream shortening and sugars. Add oat mixture and egg; mix well. Combine the flour, baking soda, cinnamon and salt; add to creamed mixture and beat until combined. , Pour into an 8-in. fluted tube pan coated with cooking spray. Bake at 350° for 22-27 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired.

Steps:

• In 1-quart saucepan, heat applesauce to boiling over medium-high heat. Stir in oats. Let stand 20 minutes.
• Heat oven to 350°F. Grease bottom and sides of 9-inch square pan with shortening. In large bowl, beat 1/2 cup butter and granulated sugar with electric mixer on medium speed until light and fluffy. Beat in vanilla and eggs until fluffy. Beat in applesauce mixture just until mixed. Stir in flour, baking soda, cinnamon, nutmeg and salt, scraping bowl once, just until blended. Pour into pan.
• Bake 40 to 50 minutes or until toothpick inserted in center comes out clean.
• Meanwhile, in small bowl, mix all topping ingredients until well blended. Spread topping over hot cake. Broil cake with top 6 inches from heat 1 to 2 minutes or until top is golden and bubbly. Cool 30 minutes. Serve warm.

Steps:

• Preheat oven to 350°F.
• In a big bowl whisk together flour, cocoa, soda, salt and guar gum (if using).
• In another bowl combine sugar, soy milk, vanilla. Dissolve coffee powder in 2 tbsp boiling water, and add. Mix in oil. Stir to blend.
• Add wet ingredients to dry. Mix well.
• Quickly stir in vinegar and transfer to a non-stick (or greased) baking pan (9"x13").
• Bake 20-22 minutes.
• Then make the coconut toppping: combine all ingredients in a sauce pan, bring to a boil, stirring constantly 1-2 minutes.
• Pour over the cake and bake additionally 5 minutes, or until coconut mixture starts to bubble a lot.
• Let cool before serving.

Steps:

• In a small bowl, pour boiling water over oats; let stand for 5 minutes. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, cinnamon and salt; add to the creamed mixture alternately with the oat mixture, beating well after each addition. , Transfer to a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. , Meanwhile, in a small saucepan, bring the brown sugar, butter and milk to a boil over medium heat. Remove from the heat; stir in the coconut, nuts and vanilla. Pour over warm cake. Cool completely.