Coconut Oatmeal Cake
Categories: Cheesecakes, Bakery
Yield: 1 9" cake
1 c Rolled oats
1 1/4 c Boiling water
1 1/2 c All-purpose flour
1 ts Baking soda
1 ts Cinnamon
1/4 ts Nutmeg
1/2 ts Salt
4 oz Butter
1/2 c Sugar
1 c Brown sugar
2 Eggs
1 ts Vanilla
5 oz Butter
2/3 c Brown sugar
1/4 c Light cream
2/3 c Walnuts or pecans
1 c Coconut; shred, pack
CONFIT OF APPLES
1/2 c Unsalted butter
1 c Sugar
2 tb Brandy
2 ts Lemon juice
4 Granny Smith apples; peel,
-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
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