Lazy Daisy Coconut Oatmeal Cake

Lazy Daisy Coconut Oatmeal Cake was pinched from <a href="http://www.seriouseats.com/recipes/2014/04/one-bowl-oatmeal-cake.html" target="_blank">www.seriouseats.com.</a>

"An oatmeal cookie in cake form. [Photograph: Yvonne Ruperti] Why this recipe works: * Moistened rolled oats add texture and nutty flavor. * Whisking all of the ingredients results in an open, tender, crumb. * Under the broiler, the buttery brown sugar and coconut topping melts and sets right on top of the cake. About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of the new cookbook One Bowl Baking: Simple From Scratch Recipes for Delicious Desserts (Running Press, October 2013), and available at Barnes & Noble, IndieBound, Powell's, The Book Depository. Watch her culinary stylings on the America's Test Kitchen television show. Follow her Chocoholic, Chicken Dinners, Singapore Stories and One Bowl Baking columns on Serious Eats. Follow Yvonne on Twitter as she explores Singapore...."

INGREDIENTS
For Cake:
1 cup rolled oats
3/4 cup boiling water
1/2 cup milk
1/2 plus 1/8 teaspoon salt
8 tablespoons (4 ounces) unsalted butter, very soft
1 3/4 cup (12 1/4 ounces) packed light brown sugar
2 teaspoons vanilla extract
2 large eggs
1/2 cup shredded sweetened coconut
1 1/4 cups (6 1/4 ounces) all purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
 
For Topping:
6 tablespoons (3 ounces) unsalted butter, very soft
3/4 cup (5 1/4 ounces) packed light brown sugar
3 tablespoons milk
2 cups shredded sweetened coconut
1 cup walnuts (or pecans), chopped
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