Oat Cake With Coconut Topping Low Fat Recipe

Indulge in this guilt-free dessert! Our low-fat Oat Cake with Coconut Topping is surprisingly rich and delicious. Made with wholesome ingredients and a simple, yet elegant coconut topping, this recipe is perfect for satisfying your sweet tooth without the extra calories. Skip the diet margarine – we'll show you how to achieve a perfectly moist cake using regular margarine!

Prep Time 15 mins
Cook Time 50 mins
Calories 243.7 kcal
Protein 8g
Rating 5.0 (3 Reviews)
Oat Cake With Coconut Topping Low Fat 32

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Oat Cake With Coconut Topping Low Fat

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How to Make Oat Cake With Coconut Topping Low Fat

  1. Coat an 8-inch round or square cake pan with cooking spray. Dust with 2 teaspoons of all-purpose flour and set aside.
  2. Preheat oven to 350°F (175°C).
  3. In a small saucepan, bring 1/2 cup of milk to a simmer. Stir in 1/4 cup of rolled oats.
  4. Bring to a boil, then remove from heat and transfer the mixture to a small bowl. Let cool completely.
  5. In a separate small bowl, whisk together 3/4 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt.
  6. In a large bowl, cream together 1/2 cup granulated sugar and 2 tablespoons of regular margarine (not diet margarine) using a mixer on medium speed until light and fluffy.
  7. Add 1/2 cup unsweetened applesauce, 1 teaspoon vanilla extract, and 1 large egg to the wet ingredients. Beat until well combined.
  8. Gradually add the dry flour mixture and the cooled oatmeal mixture to the wet ingredients. Beat until just combined, being careful not to overmix.
  9. Pour the batter into the prepared cake pan and spread evenly.
  10. Bake for 25-30 minutes, or until a wooden pick inserted into the center comes out clean.
  11. Remove from oven and let cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  12. While the cake cools, prepare the topping: In a small saucepan, combine 1/4 cup packed light brown sugar, 1/4 cup evaporated milk, and 1 tablespoon of regular margarine.
  13. Bring to a boil over medium heat and cook for 30 seconds, stirring constantly.
  14. Stir in 1/4 cup rolled oats, 1/4 cup chopped walnuts, and 1/4 cup shredded coconut. Cook for another 30 seconds.
  15. Spread the warm coconut topping evenly over the cooled cake.
  16. Broil for 1-2 minutes, or until the topping is lightly browned. Watch carefully to prevent burning.
  17. Let the cake cool completely on the wire rack before serving.

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

97g

Fat

10g

Carbs

12g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation North American Desserts Fruit American Cakes Nuts Northeastern United States Coconut