Coconut Oatmeal Cake

Recipe Ingredients

1 cup	62g / 2.2oz	Rolled oats
1 1/4 cups	296ml	Boiling water
1 1/2 cups	93g / 3.3oz	All-purpose flour
1 teaspoon	5ml	Baking soda
1 teaspoon	5ml	Cinnamon
1/4 teaspoon	1.3ml	Nutmeg
1/2 teaspoon	2.5ml	Salt
4 oz	113g	Butter
1/2 cup	99g / 3.5oz	Sugar
1 cup	160g / 5.6oz	Brown sugar
2		Eggs
1 teaspoon	5ml	Vanilla
5 oz	142g	Butter
2/3 cup	106g / 3.7oz	Brown sugar
1/4 cup	59ml	Light cream
2/3 cup	157ml	Walnuts or pecans
1 cup	93g / 3.3oz	Coconut - shredded, packed

Recipe Instructions

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 350F for 40 minutes.

Top with coconut topping and broil until golden brown.

For topping: Cream butter then add sugar. Stir in cream, nuts and coconut.

Garnish with apple confit and taffy apple.

Yield: 1 9-inch cake

BAKERS' DOZEN GALE GAND SHOW #BD1A32

Source:
the Hershey Kitchens

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