Coconut-Topped Oatmeal Cake

Name: Coconut-Topped Oatmeal Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Global
Ingredients: 1 teaspoon baking soda; 220 grams packed brown sugar; 220 grams packed brown sugar; 114 grams butter; 85 grams flaked coconut; 85 grams flaked coconut; 2 eggs; 188 grams all-purpose flour; 1 teaspoon ground cinnamon; 118 milliliters 2% milk; 55 grams chopped pecans; 81 grams quick-cooking oats; 1 teaspoons salt; 200 grams sugar; 1 teaspoon vanilla extract; 355 milliliters boiling water

Coconut-Topped Oatmeal Cake could be just the lacto ovo vegetarian recipe you've been looking for. One portion of this dish contains around 4g of protein, 13g of fat, and a total of 284 calories. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 16. It works well as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of milk, vanillan extract, butter, and a handful of other ingredients are all it takes to make this recipe so flavorful. If you like this recipe, you might also like recipes such as Oatmeal Coconut Cake, Coconut Pecan Oatmeal Cake, and Walnut Oatmeal Cake with Coconut.

Instructions

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.

Ingredients you will need

Butter

Cream

Water

Oats

Equipment you will use

Bowl

Add eggs, one at a time, beating well after each addition.

Ingredients you will need

Egg

Combine the flour, baking soda, cinnamon and salt; add to the creamed mixture alternately with the oat mixture, beating well after each addition.

Ingredients you will need

Baking Soda

Cinnamon

All Purpose Flour

Salt

Transfer to a greased 13-in. x 9-in. baking pan.

Equipment you will use

Baking Pan

Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.

Equipment you will use

Toothpicks

Oven

Meanwhile, in a small saucepan, bring the brown sugar, butter and milk to a boil over medium heat.

Ingredients you will need

Brown Sugar

Butter

Milk

Equipment you will use

Sauce Pan

Remove from the heat; stir in the coconut, nuts and vanilla.

Ingredients you will need

Coconut

Vanilla

Nuts

Pour over warm cake. Cool completely.

Equipment

Ingredients

Servings:

1teaspoon

baking soda 220grams

packed brown sugar 220grams

packed brown sugar 114grams

butter 85grams

flaked coconut 85grams

flaked coconut 2

eggs 188grams

all-purpose flour 1teaspoon

ground cinnamon 118milliliters

2% milk 55grams

chopped pecans 81grams

quick-cooking oats 1teaspoons

salt 200grams

sugar 1teaspoon

vanilla extract 355milliliters

boiling water

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are my top picks for Oatmeal Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.