Coconut Topped Oatmeal Cake Recipe Recipe For Meatloaf

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COCONUT OATMEAL CAKE



Coconut Oatmeal Cake image

Provided by Food Network

Categories     dessert

Time 1h10m

Yield 1 9-inch cake

Number Of Ingredients 22

1 cup rolled oats (not instant)
1 1/4 cups boiling water
8 tablespoons, 1 stick unsalted butter, slightly softened
1/2 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
1 cup shredded coconut, packed
5 ounces butter
2/3 cup brown sugar
1/4 cup light cream
2/3 cup walnuts or pecans, chopped
1/2 cup unsalted butter
1 cup sugar
2 tablespoons brandy
2 teaspoons lemon juice
4 Granny Smith apples

Steps:

  • Preheat oven to 350 degrees F, and lightly butter a 9-inch round cake pan.
  • Place oats in a bowl. Add boiling water and let stand 20 minutes. Cream butter and sugars, then add eggs and vanilla and stir well. Add rolled oats. Add dry ingredients. Pour batter into cake pan and bake 40 minutes.
  • For topping: On a cookie sheet, spread out coconut and bake until golden brown, about 5 minutes.
  • Cream butter then add brown sugar. Stir in cream, nuts and coconut. Garnish with apple confit.
  • In a saute pan on medium, melt the butter then stir in the sugar. Simmer, stirring occasionally until it begins to turn golden brown and caramelized. Add brandy and lemon juice to the pan and simmer to incorporate. Peel, half and core apples. Place apples in caramel and cook slowly to caramelize and tenderize. Serve warm.
  • Yield: 8 servings

COCONUT-TOPPED OATMEAL CAKE



Coconut-Topped Oatmeal Cake image

This is an old-fashioned cake with mass appeal that was passed down from my husband's grandmother. It's a classic for everyone's recipe box. --Tamra Duncan

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12-16 servings.

Number Of Ingredients 17

1-1/2 cups boiling water
1 cup quick-cooking oats
1/2 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 large eggs
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
TOPPING:
1 cup packed brown sugar
1/2 cup butter
1/2 cup 2% milk
1 cup sweetened shredded coconut
1/2 cup chopped pecans
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 384 calories, Fat 17g fat (10g saturated fat), Cholesterol 58mg cholesterol, Sodium 306mg sodium, Carbohydrate 55g carbohydrate (42g sugars, Fiber 1g fiber), Protein 4g protein.

COCONUT OATMEAL CAKE



Coconut Oatmeal Cake image

Make and share this Coconut Oatmeal Cake recipe from Food.com.

Provided by MarieRynr

Categories     Dessert

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 18

1 1/4 cups boiling water
1 cup rolled oats
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup sugar
1 cup packed brown sugar
2 eggs, beaten
1 teaspoon vanilla
1/2 cup butter, plus
2 tablespoons butter, softened
2/3 cup packed brown sugar
1/4 cup light cream
2/3 cup chopped walnuts or 2/3 cup pecans
1 cup packed flaked coconut

Steps:

  • For the cake, pour the boiling water over the oats in a bowl and let stand for 20 minutes. Mix the flour, soda, cinnamon, nutmeg and salt together.
  • Cream the butter, sugar and brown sugar in a mixing bowl until light and fluffy. Beat in the eggs and vanilla. Add the oats mixture and mix well. Mix in the dry ingredients.
  • Spoon into a greased and floured 9 or 10 inch springform pan. Bake at 350°F for 40 minutes. Cool on a wire rack.
  • Cream the butter for the topping in a mixing bowl until light. Add the brown sugar and beat until fluffy. Add the cream, walnuts and coconut and mix well.
  • Spread the topping over the cake and broil until just golden brown. Cool on a wire rack. Place on a serving plate and remove the side of the pan.

OLD-FASHIONED OATMEAL CAKE WITH BROILED TOPPING



Old-Fashioned Oatmeal Cake with Broiled Topping image

This delicious oatmeal cake topped with coconut and nuts mixture is perfect for anytime dessert.

Provided by Pillsbury Kitchens

Categories     Dessert

Time 2h15m

Yield 16

Number Of Ingredients 18

1 1/2 cups quick-cooking oats
1 1/4 cups boiling water
1 cup granulated sugar
1 cup packed brown sugar
1/2 cup butter or margarine, softened
1 teaspoon vanilla
3 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2/3 cup packed brown sugar
1/4 cup butter or margarine, melted
3 tablespoons half-and-half or milk
1 cup coconut
1/2 cup chopped nuts

Steps:

  • In small bowl, mix oats and boiling water; let stand 20 minutes. Meanwhile, heat oven to 350°F. Grease 13x9-inch pan with shortening or cooking spray; lightly flour.
  • In large bowl, beat granulated sugar, 1 cup brown sugar and 1/2 cup butter with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Beat in vanilla and eggs. Beat in oat mixture and remaining cake ingredients until well blended, scraping bowl occasionally. Spread batter evenly in pan.
  • Bake 35 to 45 minutes or until toothpick inserted in center comes out clean.
  • Set oven control to broil. In small bowl, beat 2/3 cup brown sugar, 1/4 cup butter and the half-and-half with electric mixer on high speed until smooth. Stir in coconut and nuts. Spoon over warm cake; spread to cover.
  • Broil 4 to 6 inches from heat 1 to 2 minutes or until bubbly and light golden brown. Cool completely, about 1 hour.

Nutrition Facts : Calories 360, Carbohydrate 52 g, Cholesterol 65 mg, Fat 3, Fiber 2 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 37 g, TransFat 1/2 g

COCONUT-TOPPED OATMEAL CAKE



Coconut-Topped Oatmeal Cake image

Number Of Ingredients 16

1 1/3 cups flour
1 teaspoon cinnamon ground
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter or margarine
1/2 cup brown sugar
1/2 cup sugar
2 eggs
1 cup oats cooked
1 teaspoon vanilla extract
3 tablespoons butter or margarine
2/3 cup coconut shredded
1/3 cup brown sugar
1/3 cup walnuts chopped
3 tablespoons half and half

Steps:

  • Preheat oven to 325° F. Grease and lightly flour an 8 x 8 x 2-inch baking pan. In a small bowl mix flour, cinnamon, baking soda, baking powder and salt.In a large mixer bowl at high speed beat butter or margarine and sugars until light and fluffy. Beat in eggs. At medium speed beat in oatmeal and vanilla. At low speed beat in flour mixture until well blended. Pour into pan. Bake for 35 to 40 minutes or until top springs back when pressed lightly with a finger.While cake is baking, melt butter or margarine in a small saucepan. Remove from heat. Stir in remaining ingredients until well blended. Spread on hot cake return to oven and broil 5 inches from heat source for 3 to 4 minutes or until topping is browned and bubbly. Cut into squares and serve warm.At altitudes above 5,000 feet make the following changes: Increase oven temperature to 350° F., decrease baking soda to 3/4 teaspoon and baking powder to 1/2 teaspoon. Bake for 30 to 35 minutes.

Nutrition Facts : Nutritional Facts Serves

COCONUT-TOPPED OATMEAL CAKE



Coconut-Topped Oatmeal Cake image

This is an old-fashioned cake with mass appeal that was passed down from my husband's grandmother. It's a classic for everyone's recipe box. --Tamra Duncan

Provided by Allrecipes Member

Time 45m

Yield 12

Number Of Ingredients 16

1 ½ cups boiling water
1 cup quick-cooking oats
½ cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 large eggs eggs
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup packed brown sugar
½ cup butter
½ cup milk
1 cup flaked coconut
½ cup chopped pecans
1 teaspoon vanilla extract

Steps:

  • In a bowl, pour boiling water over oats; let stand for 5 minutes. In a large mixing bowl, cream butter and sugars. 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 until combined.
  • Transfer to a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean.
  • Meanwhile, in a saucepan, bring the brown sugar, butter and milk to a boil over medium heat. Remove from the heat; stir in coconut, nuts and vanilla. Pour over warm cake. Cool completely.

Nutrition Facts : Calories 499.9 calories, Carbohydrate 73.7 g, Cholesterol 72.5 mg, Fat 22 g, Fiber 2.3 g, Protein 4.7 g, SaturatedFat 12.1 g, Sodium 340.3 mg, Sugar 55.4 g

COCONUT-TOPPED OATMEAL CAKE



Coconut-Topped Oatmeal Cake image

Number Of Ingredients 12

1 package Betty Crocker SuperMoist carrot cake mix
1/2 cup quick-cooking oats
1 1/4 cups water
1/3 cup vegetable oil
4 eggs
Coconut Topping (below)
Coconut Topping:
1 cup flaked coconut
2/3 cup packed brown sugar
1/2 cup , chopped pecans
6 tablespoons butter or margarine, softened
1/4 cup milk

Steps:

  • 1- Heat oven to 350°. Grease bottom and sides of rectangular pan, 13 x 9 x 2 inches, with shortening lightly flour.2- Beat cake mix, oats, water, oil and eggs in large bowl with electric mixer on low speed 30 seconds beat on medium speed 2 minutes. Pour into pan.3- Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. While cake is baking, make Coconut Topping. Spread topping over hot cake.4- Set oven control to broil. Broil cake with top 3 to 5 inches from heat 2 to 3 minutes or until topping bubbles and is golden brown (watch carefully because topping burns easily). Serve warm. Store covered in refrigerator.Coconut Topping:Mix all ingredients.High Altitude Directions (3500 to 6500 feet): Heat oven to 375°. Decrease oil to 1/4 cup add 2 tablespoons all-purpose flour. Beat on low speed 30 seconds beat on medium speed 3 minutes.1 Serving: Calories 345 (Calories from Fat 160) Fat 18g (Saturated 7g) Cholesterol 70mg Sodium 290mg Carbohydrate 43g (Dietary Fiber 1g) Protein 4g. % Daily Value: Vitamin A 4% Vitamin C 0% Calcium 8% Iron 6%.Betty's Tip: This coco-nutty cake reheats in a snap. Just cover with aluminum foil and heat in a 350° oven about 10 minutes.From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

COCONUT-TOPPED OATMEAL CAKE



Coconut-Topped Oatmeal Cake image

This is an old-fashioned cake with mass appeal that was passed down from my husband's grandmother. It's a classic for everyone's recipe box. --Tamra Duncan

Provided by Allrecipes Member

Time 45m

Yield 12

Number Of Ingredients 16

1 ½ cups boiling water
1 cup quick-cooking oats
½ cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 large eggs eggs
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup packed brown sugar
½ cup butter
½ cup milk
1 cup flaked coconut
½ cup chopped pecans
1 teaspoon vanilla extract

Steps:

  • In a bowl, pour boiling water over oats; let stand for 5 minutes. In a large mixing bowl, cream butter and sugars. 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 until combined.
  • Transfer to a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean.
  • Meanwhile, in a saucepan, bring the brown sugar, butter and milk to a boil over medium heat. Remove from the heat; stir in coconut, nuts and vanilla. Pour over warm cake. Cool completely.

Nutrition Facts : Calories 499.9 calories, Carbohydrate 73.7 g, Cholesterol 72.5 mg, Fat 22 g, Fiber 2.3 g, Protein 4.7 g, SaturatedFat 12.1 g, Sodium 340.3 mg, Sugar 55.4 g

SARAH 'S OATMEAL CAKE WITH COCONUT PECAN FROSTING



Sarah 's Oatmeal Cake With Coconut Pecan Frosting image

Make and share this Sarah 's Oatmeal Cake With Coconut Pecan Frosting recipe from Food.com.

Provided by Hill Family

Categories     Dessert

Time 1h30m

Yield 12-15 serving(s)

Number Of Ingredients 17

1 1/2 cups boiling water
1 cup quick oatmeal
1 cup brown sugar
1 cup white sugar
1/2 cup butter
2 eggs
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 1/2 cups flour
6 ounces evaporated milk
3/4 cup sugar
1/3 cup butter
2 egg yolks, beaten slightly
1 teaspoon vanilla
3 1/2 ounces flaked coconut, about 1 1/3 cups
1 cup chopped pecans

Steps:

  • Pour boiling water over oatmeal and let stand for 20 minutes.
  • Cream the sugars and butter together; add eggs.
  • Add dry ingredients to the wet mixture.
  • Bake at 325 degrees Fahrenheit for 55 minutes in a greased 9x13 inch pan.
  • Coconut Pecan Frosting:.
  • Mix evaporated milk, sugar, butter, egg yoks and vanilla in saucepan.
  • Cook and stir on medium heat until thickened and golden brown, about 10 minutes.
  • Remove from heat.
  • Stir in coconut and pecans.
  • Cool to room temperature, and spreading consistency, before spreading on cooled cake.

Nutrition Facts : Calories 519.2, Fat 24.8, SaturatedFat 12.1, Cholesterol 96.7, Sodium 470, Carbohydrate 71, Fiber 2.9, Sugar 50.5, Protein 6.2

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