Oat Cake with Coconut-Nut Topping
Oat Cake with Coconut-Nut Topping might be just the dessert you are searching for. One portion of this dish contains around 4g of protein, 9g of fat, and a total of 253 calories. This recipe serves 8. Head to the store and pick up margarine, baking powder, flour, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
Coat an 8-inch round cake pan with cooking spray; dust with 2 teaspoons flour, and set aside.
Bring 1% low-fat milk to a simmer in a small saucepan; stir in 1/4 cup oats. Bring mixture 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 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 well-blended.
Pour batter into prepared pan.
Bake at 350 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 1/4 cup oats, walnuts, and coconut; cook 30 seconds.
Spread over cake; broil 2 minutes or until lightly browned.