Coconut Oatmeal Cake

Title:
Coconut Oatmeal Cake

Yield:
1 9" cake

Categories:
Cheesecakes,
Bakery




Ingredients:





     1 c  Rolled oats


 1 1/4 c  Boiling water


 1 1/2 c  All-purpose flour


     1 ts Baking soda


     1 ts Cinnamon


   1/4 ts Nutmeg


   1/2 ts Salt


     4 oz Butter


   1/2 c  Sugar


     1 c  Brown sugar


     2    Eggs


     1 ts Vanilla


     5 oz Butter


   2/3 c  Brown sugar


   1/4 c  Light cream


   2/3 c  Walnuts or pecans


     1 c  Coconut; shred, pack


          CONFIT OF APPLES


   1/2 c  Unsalted butter


     1 c  Sugar


     2 tb Brandy


     2 ts Lemon juice


     4    Granny Smith apples; peel,


          -halve, core






 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 confit and taffy apple. CONFIT OF APPLES-In a


 saute 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.


 Source: Bakers' Dozen, Gale Gand, TVFN. MM Waldine Van Geffen


 vghc42a@prodigy.com.


 Posted to Bakery-Shoppe Digest V1 #182 by novmom@juno.com (Angela


 Gilliland) on Aug 05, 1997