Coconut Oatmeal Cake
Ingredients
1 C. rolled oats
1 1/4 C. boiling water
1 1/2 C. all-purpose flour
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. salt
4 ounces butter
1/2 C. sugar
1 C. brown sugar
2 eggs
1 tsp. vanilla
5 ounces butter
2/3 C. brown sugar
1/4 C. light cream
2/3 C. walnuts or pecans
1 C. coconut; shred, pack
Confetti of apples
1/2 C. unsalted butter
1 C. sugar
2 Tbsp. brandy
2 tsp. lemon juice
4 granny smith apples; peeled, halved and cored
Cooking 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 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 confetti and taffy apple. Confetti of apples: In a sauté 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)