Try this Coconut Topped Oatmeal Cake (Ore) recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350 degrees. Cake: Pour boiling water over oats and allow to stand. Sift flour1 soda, baking powder, salt and cinnamon. Cream butter and sugars until light and fluffy. Beat in eggs. Alternate flour mixture and cooled oats, mixing well. Pour into greased and floured cake pan. Bake until cake springs back and toothpick comes out clean. Topping: Place all ingredients in a heavy saucepan and heat, stirring, to boiling, Pour evenly over cake and broil until toasted. Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1 Typed and MC_Busted for you by Brenda Adams
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Serving Size: 1 Serving (4721g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 13622 | ||
Calories from Fat: 4288 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 476.4g | 635 % | |
Saturated Fat 282.1g | 1410 % | |
Monounsaturated Fat 122.8g | ||
Polyunsanturated Fat 31g | ||
Cholesterol 5043.6mg | 1552 % | |
Sodium 8232.4mg | 284 % | |
Potassium 5252.5mg | 138 % | |
Total Carbohydrate 2196.1g | 646 % | |
Dietary Fiber 58.2g | 233 % | |
Sugars, other 2138g | ||
Protein 207.5g | 296 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 13622
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