Oatmeal Coconut Cake| Dairy-free, Gluten-free #Fallbaking #Snackcake #teacake #coffeecake
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Ingredients for Oatmeal Coconut Loaf Cake:
Pre-heat the oven at 350 ⁰F /180 ⁰C
2 cups (300g) Regular Rolled Oats (alternatives: instant/steel-cut oats, whole wheat flour/atta, refined flour/maida)
Optional step: toast the oats at 400 ⁰F /200 ⁰C for 5-7 min or on stove top at med-high heat for 5-7 min.
1 cup (100 g) grated coconut (fresh or desiccated)
2 eggs (or ½ cup condensed milk or 3 tbsp flax seed powder dissolved in 1/3 cup water)
1 tsp Vanilla Extract and/or 2-3 drops of coconut essence (optional)
1/2 cup (100g) coconut oil (or any other cooking oil or butter)
2/3 cup (135g) regular sugar (or brown sugar/ coconut sugar/ stevia)
½ cup (120 ml) coconut milk (or regular milk/diary alternatives)
1 tsp. baking powder
½ tsp. salt
Bake at 350 ⁰F /180 ⁰C for 50-60 min. (loaf pan) or 45-50 min. (round or square pan)
Old Fashioned Oatmeal Cake
This old-fashioned oatmeal cake might not win any beauty awards, but one bite and it will instantly become a family favorite!
**INGREDIENTS**
*Cake*
1 1/2 cups hot water
1 cup old fashioned oats
1 cup brown sugar
1 cup white sugar
1/2 cup butter, at room temperature
2 eggs
1 1/3 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
*Topping*
1/2 cup butter
1 cup brown sugar
1 tablespoon milk
1 cup coconut
To get the full recipe, click here:
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Oatmeal Cake with Brown Sugar Coconut Pecan Icing
Grandma's Oatmeal Cake recipe with Brown Sugar Coconut Pecan Icing on Top. Broiled to perfection. Think... if an oatmeal cookie and a delicious cake had a baby...
1/2 cup oats
3/4 cup boiling water
1 teaspoon vanilla
Mix together ingredients and set aside for 10-20 minutes until thick.
1/4 cup lard (butter or shortening)
3/4 cup sugar
3/4 cup brown sugar
1 egg
1/2 teaspoon cinnamon
3/4 cup self rising flour
1/2 teaspoon salt
Mix together sugar and lard until combined. Add egg and mix again until smooth. Stir in oatmeal and mix. Fold in cinnamon, flour and salt with spatula until smooth. Grease a 9x9 baking dish and bake at 350 degrees for 30-35 minutes. Let cool before adding icing.
ICING
3 tablespoons butter
1/2 cup brown sugar
1/4 cup whipping cream
1/2 cup coconut
1/4 cup pecans, crushed
Melt butter and stir in sugar and cream until smooth. Remove from heat and stir in coconut and nuts. Pour over top of cake and place under broiler for 2-3 minutes, remove and let cool.
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Chocolate Oatmeal Cake | coconut milk
The chocolate oatmeal cake is a simple and ideal cake for a breakfast. Chocolate oat cake is healthy and high in protein. It has the right balance between carbohydrates and proteins.
#new_fast_meals #oatmeal_cake #recipe
INGREDIENTS:
• 300 g of dark chocolate
• 500 g of coconut milk
• 350 g of oat flakes
Step 1
In a bowl, cut the dark chocolate into pieces.
Step 2
Put a saucepan on heat with a low flame, pour in the coconut milk and once the milk has heated up, add the chocolate, stirring with a spoon.
Step 3
Once the chocolate has melted and is all thick, add the oat flakes and continue stirring for 5 minutes until you have a very thick mixture.
Step 4
Grease the edges of the mold with butter and then place the baking paper on the bottom in the opening part of the mold. Close and cut, in this way the paper will no longer move and will be firmly on the bottom.
Step 5
Pour the mixture into the mold and level the surface with a spoon.
Step 6
Leave the cake at room temperature until it cools and then put it in the fridge for 4 hours.
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Torta Di Farina D'avena Al Cioccolato | latte di cocco
La torta d'avena al cioccolato è un dolce semplice e ideale per una colazione. La torta di avena al cioccolato è sana e ricca di proteine. Ha il giusto equilibrio tra carboidrati e proteine.
INGREDIENTI:
• 300 g di cioccolato fondente
• 500 g di latte di cocco
• 350 g di fioche d'avena
1 passo
In una ciotola tagliate a pezzi il cioccolato fondente.
2 passo
Mettete sul fuoco una casseruola con la fiamma dolce, versate il latte di cocco e una volta che si scalda il latte, aggiungete il cioccolato mescolando con un cucchiaio.
3 passo
Una volta che si è sciolto il cioccolato e sarà tutto denso, aggiungete i fiocchi d'avena e continuate a mescolare per 5 minuti finché non avrete un composto ben denso.
4 passo
Ungete i bordi dello stampo con il burro e poi sistemate sul fondo la carta da forno nella parte apribile dello stampo. Richiudete e tagliate, in questo modo la carta non si muoverà più e sarà ben ferma sul fondo.
5 passo
Versate il composto nello stampo e livellate la superficie con un cucchiaio.
6 passo
Lasciate la torta a temperatura ambiente finché non si raffredda e poi riponetela in frigo per 4 ore.
Fragrant cake with apples and coconut! Quick and easy recipe!
Delicious, fragrant cake with apples and coconut! Very tasty and easy recipe, I recommend it to everyone!
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Thanks a lot!
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Baking dish: 20 cm.
Ingredients:
- 80 grams of butter
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 130 grams of sugar (2/3 cup)
- 3 eggs
- 80 ml milk
- 60 grams of coconut flakes (2/3 cup)
- 200 grams of wheat flour (1 cup + 2 tbsp)
- 1 teaspoon baking powder
- 1 apple (260 grams)
Additionally:
- almonds (optional)
- 1 tbsp sugar (optional)
Bake in preheated 350°F (180°C) oven / 40 minutes.
Enjoy your meal!
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#zuhausekochen #cooking at home #cake
Baking Oatmeal Cake with Coconut Pecan Topping - Live! | Bake-a-long with Anna Olson
This moist, simple snacking cake has been a favourite of mine for decades. Soaking the oats makes the cake texture fluffy, it’s easy to whip up in no time, and it's a great pairing with your regular coffee or tea!
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• Recipe Information •
Serves 12 to 16 (Makes one 9-inch/23 cm round cake)
Prep Time: 10 minutes
Cook Time: 45 to 50 minutes
• Ingredients •
Cake:
1 cup (100 g) regular rolled oats
1¼ cups (310 mL) boiling water
1 cup (200 g) packed light brown sugar
1 cup (200 g) granulated sugar
¼ cup (60 mL) vegetable oil
2 large eggs
1 tsp vanilla extract
1½ cups (225 g) all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
½ tsp salt
Pecan-Coconut Topping
½ cup (100 g) packed light brown sugar
2 Tbsp (15 g) cornstarch
½ cup (125 mL) whipping cream
3 Tbsp (45 mL) pure maple syrup
3 large egg yolks
¼ cup (60 g) unsalted butter
1½ cups (150 g) sweetened flaked coconut
1 cup (100 g) toasted chopped pecans (or walnuts)
1 tsp vanilla extract
Pinch of fine salt
• Directions •
1. Preheat the oven to 350°F (180°C). Grease the bottom and sides of a 9-inch (23 cm) round cake or springform pan and line the bottom of the pan with parchment paper.
2. Measure the oats into a large bowl and pour the boiling water over top. Let sit for about 10 minutes to allow the oats to plump up and the water to cool. Stir in the brown sugar, granulated sugar, oil, eggs and vanilla by hand.
3. In a separate bowl, sift the flour, baking soda, baking powder, cinnamon and salt and add the dry ingredients all at once to the oats, stirring until evenly blended. Pour the batter into the prepared pan and bake the cake for 45 to 50 minutes, until a tester inserted in the centre comes out clean. Cool the cake on a cooling rack to room temperature.
4. For the filling, whisk the brown sugar and cornstarch in a medium saucepan to combine. Whisk in the cream, maple syrup and eggs and heat over medium-high, whisking constantly until thickened and the filling just begins to bubble, about 6 minutes. Remove the pot from the heat and whisk in the butter, then stir in the coconut, pecans (or walnuts), vanilla and salt. Scrape the filling into a bowl, cool and then chill completely before using.
To serve, slice the cake into individual portions. The cake will keep, well wrapped, at room temperature for up to 6 days, or can be frozen for up to 3 months.
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