Coconut Oatmeal Cake

1 9" cake

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Coconut Oatmeal Cake Ingredients

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

Instructions for Coconut Oatmeal Cake

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. Posted to Bakery-Shoppe Digest V1 #182 by novmom@juno.com (Angela Gilliland) on Aug 05, 1997

Main Ingredient: CakeCuisine: Uncategorized