Oat Cake with Coconut-Nut Topping

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 245
  • Calories from fat: 26%
  • Fat: 8.2g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 2.7g
  • Protein: 4.7g
  • Carbohydrate: 38.9g
  • Fiber: 1.4g
  • Cholesterol: 28mg
  • Iron: 1.4mg
  • Sodium: 158mg
  • Calcium: 91mg


  • Vegetable cooking spray
  • 2 teaspoons all-purpose flour
  • 1/3 cup 1% low-fat milk
  • 1/4 cup regular oats
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup sugar
  • 2 tablespoons margarine, softened
  • 1/3 cup applesauce
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1/3 cup firmly packed dark brown sugar
  • 1/4 cup evaporated skimmed milk
  • 1 tablespoon margarine
  • 1/4 cup regular oats
  • 3 tablespoons finely chopped walnuts
  • 1/4 cup shredded sweetened coconut


  1. Coat an 8-inch round cake pan with cooking spray; dust with 2 teaspoons flour, and set aside.
  2. Bring 1% low-fat milk to a simmer in a small saucepan; stir in 1/4 cup oats. Bring mixture to a boil, and remove from heat. Spoon mixture into a small bowl; let cool.
  3. Combine 3/4 cup flour, baking powder, cinnamon, and salt in a small bowl; set aside. Combine 1/2 cup granulated sugar and 2 tablespoons softened margarine in a large bowl; beat at medium speed of a mixer until blended. Add applesauce, vanilla, and egg; beat until blended. Add flour mixture and oatmeal mixture; beat until well-blended. Pour batter into prepared pan. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; set aside on a wire rack.
  4. Combine the brown sugar, evaporated milk, and 1 tablespoon margarine in a small saucepan; bring to a boil over medium heat, and cook 30 seconds. Stir in 1/4 cup oats, walnuts, and coconut; cook 30 seconds. Spread over cake; broil 2 minutes or until lightly browned. Let cool.
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