Oat Cake with Coconut-Nut Topping

By dashy_65

Ingredients

• topping:
• Vegetable cooking spray
• 2 teaspoons all-purpose flour
• 1/3 cup 1% low-fat milk
• 1/4 cup regular oats
• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup sugar
• 2 tablespoons margarine, softened
• 1/3 cup applesauce
• 1 teaspoon vanilla extract
• 1 egg
• 1/3 cup firmly packed dark brown sugar
• 1/4 cup evaporated skimmed milk
• 1 tablespoon margarine
• 1/4 cup regular oats
• 3 tablespoons finely chopped walnuts
• 1/4 cup shredded sweetened coconut

Details

Servings 8

Preparation

Step 1

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.

Topping:
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. Let cool.

Nutritional Information
Calories:245 (26% from fat)
Fat:8.2g (sat 2.1g,mono 2.7g,poly 2.7g)
Protein:4.7g
Carbohydrate:38.9g
Fiber:1.4g
Cholesterol:28mg
Iron:1.4mg
Sodium:158mg
Calcium:91mg