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By Jeanne Jones
Published on Wednesday, Oct 21, 2009
DEAR JEANNE,
Thank you for your work.
— Kevin J., Taylorsville, Utah
OATMEAL CAKE WITH
BROILED COCONUT ICING
Cake: Bring 1-1/2 cups water to boiling. Add 1 cup oatmeal. Mix and set aside to cool.
Cream together 1/2 cup oil; 1 cup brown sugar, packed; 1/2 cup white sugar; and 2 well-beaten eggs.
Sift together 1-1/2 cups sifted flour; 1 tsp. cinnamon; 1 tsp. baking soda; and 1/2 tsp. salt.
Add soaked oatmeal to sugar mixture and mix together.
Combine oatmeal/sugar mixture with flour mixture.
Bake in a 13-by-9-by-2-inch greased pan at 350 degrees for 25 to 30 minutes.
Icing: Mix together 6 tbsp. softened butter or margarine; 3/4 cup brown sugar, packed; 4 tbsp. rich cream or evaporated milk; and 1 cup shredded coconut. Spread over top of warm cake. Place about 3 inches under broiler until mixture browns. Watch closely, as it burns easily.
Makes 16 servings.
Dear Kevin,
This cake is sweet and moist. The topping replaces frosting, and adds moisture. You can omit the broiling by melting the butter first, but if you like the coconut toasted and the slight caramelization of the sugar, you still can broil it.
OATMEAL CAKE
WITH COCONUT ICING
1-1/2 cups water
1 cup quick-cooking oatmeal
1 egg
2 egg whites
1/2 cup sugar
3/4 cup brown sugar
1/4 cup canola oil
1/2 cup low-fat buttermilk or low-fat plain yogurt
1 tsp. vanilla extract
1-1/2 cups all-purpose flour
1 tsp. cinnamon
1 tsp. baking soda
1/4 tsp. salt
Topping:
2 tbsp. butter
2 tbsp. low-fat milk
1/2 cup brown sugar
1/2 cup coconut
Preheat the oven to 350 degrees. Prepare a 9-by-13-inch pan with nonstick cooking spray. Set aside.
Boil the water and pour it over the quick oats in a small bowl. Stir and set aside to cool.
In a large bowl, beat together the egg and the whites, then beat in the sugars. Add the oil and beat again. Add the buttermilk or yogurt and the vanilla, and beat again.
Sift together the flour, cinnamon, baking soda and salt. Set aside.
Beat the oatmeal into the egg mixture. Then add the flour mixture and stir to mix well. Pour the batter into the prepared pan. Bake for 25 to 30 minutes, or until a sharp knife inserted into the center of the cake comes out clean.
For topping, in a small pan over low heat, melt the butter with the milk and the sugar. Add the coconut and stir. Spread over cake and broil for 2 to 3 minutes. Broiling can be omitted if desired.
Makes 16 servings.
Each serving contains about:
Original recipe — 292 calories, 15 grams fat, 41 milligrams cholesterol, 222 milligrams sodium, 37 grams carbohydrates, 3 grams protein and 1 gram fiber.
Revised recipe — 198 calories, 7 grams fat, 17 milligrams cholesterol, 160 milligrams sodium, 32 grams carbohydrates, 3 grams protein and 1 gram fiber.
Jeanne Jones' column is distributed by King Features Syndicate. Send your recipe for revision to Cook It Light, Akron Beacon Journal, P.O. Box 1212, La Jolla, CA 92038. Please include a stamped (59 cents), self-addressed envelope. You also can submit requests at http://www.jeannejones.com.
DEAR JEANNE,
Thank you for your work.
— Kevin J., Taylorsville, Utah
OATMEAL CAKE WITH
BROILED COCONUT ICING
Cake: Bring 1-1/2 cups water to boiling. Add 1 cup oatmeal. Mix and set aside to cool.
Cream together 1/2 cup oil; 1 cup brown sugar, packed; 1/2 cup white sugar; and 2 well-beaten eggs.
Sift together 1-1/2 cups sifted flour; 1 tsp. cinnamon; 1 tsp. baking soda; and 1/2 tsp. salt.
Add soaked oatmeal to sugar mixture and mix together.
Combine oatmeal/sugar mixture with flour mixture.
Bake in a 13-by-9-by-2-inch greased pan at 350 degrees for 25 to 30 minutes.
Icing: Mix together 6 tbsp. softened butter or margarine; 3/4 cup brown sugar, packed; 4 tbsp. rich cream or evaporated milk; and 1 cup shredded coconut. Spread over top of warm cake. Place about 3 inches under broiler until mixture browns. Watch closely, as it burns easily.
Makes 16 servings.
Dear Kevin,
This cake is sweet and moist. The topping replaces frosting, and adds moisture. You can omit the broiling by melting the butter first, but if you like the coconut toasted and the slight caramelization of the sugar, you still can broil it.
OATMEAL CAKE
WITH COCONUT ICING
1-1/2 cups water
1 cup quick-cooking oatmeal
1 egg
2 egg whites
1/2 cup sugar
3/4 cup brown sugar
1/4 cup canola oil
1/2 cup low-fat buttermilk or low-fat plain yogurt
1 tsp. vanilla extract
1-1/2 cups all-purpose flour
1 tsp. cinnamon
1 tsp. baking soda
1/4 tsp. salt
Topping:
2 tbsp. butter
2 tbsp. low-fat milk
1/2 cup brown sugar
1/2 cup coconut
Preheat the oven to 350 degrees. Prepare a 9-by-13-inch pan with nonstick cooking spray. Set aside.
Boil the water and pour it over the quick oats in a small bowl. Stir and set aside to cool.
In a large bowl, beat together the egg and the whites, then beat in the sugars. Add the oil and beat again. Add the buttermilk or yogurt and the vanilla, and beat again.
Sift together the flour, cinnamon, baking soda and salt. Set aside.
Beat the oatmeal into the egg mixture. Then add the flour mixture and stir to mix well. Pour the batter into the prepared pan. Bake for 25 to 30 minutes, or until a sharp knife inserted into the center of the cake comes out clean.
For topping, in a small pan over low heat, melt the butter with the milk and the sugar. Add the coconut and stir. Spread over cake and broil for 2 to 3 minutes. Broiling can be omitted if desired.
Makes 16 servings.
Each serving contains about:
Original recipe — 292 calories, 15 grams fat, 41 milligrams cholesterol, 222 milligrams sodium, 37 grams carbohydrates, 3 grams protein and 1 gram fiber.
Revised recipe — 198 calories, 7 grams fat, 17 milligrams cholesterol, 160 milligrams sodium, 32 grams carbohydrates, 3 grams protein and 1 gram fiber.
Jeanne Jones' column is distributed by King Features Syndicate. Send your recipe for revision to Cook It Light, Akron Beacon Journal, P.O. Box 1212, La Jolla, CA 92038. Please include a stamped (59 cents), self-addressed envelope. You also can submit requests at http://www.jeannejones.com.
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