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Coconut Oatmeal Cake
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 712
% Daily Value**
Total Fat 38g
58%
Saturated Fat 20g
30%
Unsaturated Fat 5g
Cholesterol 134mg
45%
Sodium 501mg
21%
Total Carbohydrate 86g
29%
Dietary Fiber 7g
30%
Sugars 48g
Protein 11g
Vitamin A  18%Vitamin C  11%
Calcium  7%Iron  17%
Potassium  11%Vitamin E  5%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Coconut Oatmeal Cake

Date Added: January 31, 2020

Ingredients:

1 Cup Oats
1/2 Teaspoon Salt 1 t.
1/2 Cup Sugar (for decoration)
1 Cup Brown Sugar up to 3 T
4 Ounces Butter or margarine Softened
1 Teaspoon Cinnamon (generous)
1/2 Cup Unsalted Butter (1 stick)
1/4 Cup Light Cream warmed
2 Eggs Hard Cooked
1 Teaspoon Baking Soda (dissolved in a little warm water)
1/4 Teaspoon Nutmeg allspice, cinnamon,
2 Tablespoons Brandy or red wine (optional)
1 1/2 Cups All-Purpose Flour up to 3
1 Teaspoon Vanilla or peach nonfat yogurt
2 Teaspoons Lemon Juice (30 ml)
1 1/4 Cups Water boiling
Cup Walnut or pecans
1 Cup Coconut shred, pack
4 Granny Smith Apples peel, halve, core
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Directions:

1. Place oats in a bowl.

2. Add boiling water and let stand 20 minutes. Cream butter, sugar, then eggs and vanilla.

3. Add rolled oats. Add dry ingredients. Bake at 350 for 40 minutes.

4. Top with coconut topping and broil until golden brown.

5. TOPPING-Cream butter then add sugar. Stir in cream, nuts and coconut.

6. Garnish with apple confit and taffy apple. CONFIT OF APPLES-In a saute pan on medium, melt the butter then stir in the sugar.

7. Simmer, stirring occasionally until it begins to turn golden brown and caramelized.

8. Add brandy and lemon juice to the pan and simmer to incorporate.

9. Place apples in caramel and cook slowly to caramelize and tenderize.

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Dietary Notes:
This recipe is a good source of Vitamin A with 18% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 11% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Egg, Tree Nuts, Butter, Gluten, Sulfites, Walnuts, Natural Sweeteners, Alcohol, Fructose Malabsorption, Apple allergies.
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