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Coconut Oatmeal Cake

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    Source: www.cookingrecipes4u.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 c Rolled oats

    2. 1 1/4 c Boiling water

    3. 1 1/2 c All-purpose flour

    4. 1 ts Baking soda

    5. 1 ts Cinnamon

    6. 1/4 ts Nutmeg

    7. 1/2 ts Salt

    8. 4 oz Butter

    9. 1/2 c Sugar

    10. 1 c Brown sugar

    11. 2 Eggs

    12. 1 ts Vanilla

    13. 5 oz Butter

    14. 2/3 c Brown sugar

    15. 1/4 c Light cream

    16. 2/3 c Walnuts or pecans

    17. 1 c Coconut; shred, pack CONFIT OF APPLES

    18. 1/2 c Unsalted butter

    19. 1 c Sugar

    20. 2 tb Brandy

    21. 2 ts Lemon juice

    22. 4 Granny Smith apples; peel, -

    Instructions Jump to Ingredients ↑

    1. -halve, core Place oats in a bowl. Add boiling water and let stand 20 minutes. Cream butter, sugar, then eggs and vanilla. Add rolled oats. Add dry ingredients. Bake at 350 for 40 minutes. Top with coconut topping and broil until golden brown. TOPPING-Cream butter then add sugar. Stir in cream, nuts and coconut. Garnish with apple confit and taffy apple. CONFIT OF APPLES-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. Place apples in caramel and cook slowly to caramelize and tenderize. Serve warm. Source: Bakers' Dozen, Gale Gand, TVFN. MM Waldine Van Geffen vghc42a@prodigy.com. --

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