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welovegod.org - Share Your Recipe!

Recipe Name: Coconut Topped Oatmeal Cake (ore) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Course: Dessert  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
2 1/2 Cup(s) Boiling water
2 Cup(s) Quick rolled oats
3 Cup(s) Flour
1 Teaspoon(s) SODA
7 Teaspoon(s) Baking Powder
1 Teaspoon(s) Salt
2 Teaspoon(s) Cinnamon
1 Cup(s) Butter
2 Cup(s) Granulated Sugar
2 Cup(s) Brown sugar
4 Eggs
1/2 Cup(s) Heavy cream
2 Teaspoon(s) Vanilla
2 2/3 Cup(s) Coconut
Directions:
Preheat oven to 350 degrees. Cake: Pour boiling water over oats and
allow to stand. Sift flour1 soda, baking powder, salt and cinnamon.
Cream butter and sugars until light and fluffy. Beat in eggs.
Alternate flour mixture and cooled oats, mixing well. Pour into
greased and floured cake pan. Bake until cake springs back and
toothpick comes out clean. Topping: Place all ingredients in a heavy
saucepan and heat, stirring, to boiling, Pour evenly over cake and
broil until toasted. Source: Barbara Williams, Coasting & Cooking Bk
#4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1 Typed and
MC_Busted for you by Brenda Adams <adamsfmle@sprintmail.com> Recipe
by: Midtown Cafe, Cannon Beach, Oregon

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 9513
Calories From Fat: 3480
Total Fat: 398.2g
Cholesterol: 1639.1mg
Sodium: 8141.7mg
Potassium: 2494.1mg
Carbohydrates: 1454.9g
Fiber: 32.5g
Sugar: 1115.3g
Protein: 76.4g


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