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Oat Cake with Caramelised Coconut Topping recipe

Oat Cake with Caramelised Coconut Topping recipe

  • Recipes
  • Dish type
  • Cake

A very unique cake that is easy to make but very impressive and oh-so delicious. Enjoy warm or room temperature.

92 people made this

IngredientsServes: 18

  • 350ml boiling water
  • 80g porridge oats
  • 110g butter
  • 220g dark brown soft sugar
  • 200g caster sugar
  • 2 eggs
  • 200g plain flour
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • Topping
  • 100g caster sugar
  • 4 tablespoons dark brown soft sugar
  • 70g desiccated coconut
  • 90g butter, melted
  • 1/4 teaspoon vanilla extract
  • 60ml cream

MethodPrep:30min ›Cook:40min ›Ready in:1hr10min

  1. Preheat oven to 180 C / Gas 4. Grease a 33x23cm cake tin.
  2. In a small bowl, pour boiling water over oats. Mix well, and cool.
  3. In a large bowl, combine butter or margarine, 220g dark brown soft sugar, 200g caster sugar, eggs, flour, bicarbonate of soda, spices and salt. Add cooled oat mixture, and stir to combine.
  4. Tip the cake mixture into the prepared tin. Bake for 35 minutes.
  5. While cake is baking, prepare the topping: combine 100g caster sugar, 4 tablespoons dark brown soft sugar, coconut, melted butter or margarine, vanilla and cream in a mixing bowl.
  6. Remove cake from oven, and turn on grill. Drop the topping mixture by small spoonfuls on top of cake. Spread evenly and carefully. Grill for 2 to 5 minutes, until topping is bubbling and lightly browned.

Cake tins

Instead of one cake tin, you can use two 23cm round tins, or three 20cm round tins. Adjust baking time as needed.

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Reviews & ratingsAverage global rating:(103)

Reviews in English (90)

by TALKERJOE

This is a GREAT recipe. One of my professors made it for a meeting, and I insisted she give me the recipe. I just made a lower-fat version last night, I reduced the butter in the cake to 2 Tbsp and added 1/3 cup of applesauce, and reduced the butter in the topping to 2 Tbsp and used 1/3 cup of skim milk instead of the cream. Comes out almost as perfect as the original cake, and less guilt! :-)-19 Mar 2005

by WOOLEYBARE

This is the same receipe as the Kentucky Oatmeal Soice Cake which is a specialty at Atlanta's famed Horseradish Grill. The cake is more spectacular served with the restaurant's homemade caramel ice cream. At home serve it with Dulce con leche (vanilla ice cream with caramel swirls) available at your grocer. YUM!-29 Aug 2000


Recipe Summary

  • Filling:
  • 6 large navel oranges
  • 1 ½ tablespoons uncooked quick-cooking tapioca
  • 1 tablespoon Grand Marnier (orange-flavored liqueur)
  • Cooking spray
  • Topping:
  • ⅔ cup all-purpose flour
  • ⅔ cup sugar
  • ½ teaspoon salt
  • ¼ cup chilled butter, cut into small pieces
  • ⅔ cup flaked sweetened coconut

To prepare filling, peel and section oranges over a large bowl, reserving 1/4 cup juice. Add tapioca and liqueur to reserved 1/4 cup juice stir until well blended. Add orange sections, and stir gently. Let stand 20 minutes, stirring occasionally.

Place filling in an 11 x 7-inch baking dish or shallow two-quart baking dish coated with cooking spray.

To prepare topping, lightly spoon flour into dry measuring cups level with a knife. Combine flour, sugar, and salt in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Add coconut toss well. Sprinkle topping evenly over filling. Bake at 375° for 35 minutes or until crisp is golden and bubbly.


Gluten-free Pistachio Cake Ingredients

  • Oat Flour- This is the easier flour to substitute in this recipe because it acts more like a whole wheat flour. I’ve tested it with brown rice flour and had great results. White rice flour would also work well. I do not recommend coconut flour because it is far more absorbent.
  • Almond Flour- I wish this was one easier to sub but unfortunately it is essential to this recipe because it adds moisture and help lightens the overall texture of the cake. Plus it’s just darn tasty!
  • Baking Soda- This will help leaven the cake. Make sure it is baking soda, not baking powder.
  • Eggs- I don’t tend to have good results when I replace eggs with flax in my gluten-free recipes. I usually have to develop an entirely new recipe to evenly balance out the liquid to dry ratios so that it will rise and cook properly. Because of that I can’t recommend that unless you are willing to experiment yourself.
  • Non-Dairy Yogurt- We don’t eat dairy so I’ve only tested this with dairy-free yogurt. My favorite is Kite Hill Almond Yogurt because of the rich creamy texture and higher protein content, but any kind of dairy-free yogurt should work.
  • Non-Dairy Milk- Again, I like to go with higher protein options like oat or soy milk but any kind should work.
  • Pure Maple Syrup- This is our main source of sweetness in the recipe. A possible substitute would be 1/3 cup coconut sugar (or cane sugar) plus 2-3 tablespoons additional milk.
  • Vanilla and Almond Extract- I know that almond extract isn’t as popular as vanilla but using both really enhances the flavor of this cake. You could skip it but it won’t taste as good!
  • Unrefined Coconut Oil- If you’re not into coconut oil, any neutral flavored oil will work in its place. If you want to use coconut oil but not have it taste like coconut, make sure you’re using unrefined.
  • Roasted Pistachios- Depending on how salty your pistachios are you may want to use less (like 1/4 teaspoon) or omit the salt in the recipe.


Healthy Honey & Oat Banana Bread

Happy new year everyone! I'm back in the kitchen again and as you guys saw on Instagram today, I was getting my bake on and preparing lots of snacks including this healthy honey and oat banana bread for the week ahead.

It's a one-bowl wonder (my favourite kind of recipe!) and lasts forever wrapped up in the freezer. You can put it straight into the toaster and into your lunchbox for it to thaw out by morning tea time.

Healthy Honey & Oat Banana Bread

Ingredients:
2 large very ripe bananas, mashed (plus one extra sliced in half for topping)
1/3 cup extra virgin olive oil
1/2 cup honey
1/2 cup rolled oats (plus extra for topping)
1 3/4 cup wholemeal spelt flour
2 eggs
1/4 cup milk of choice
2 tsp baking powder
2 tsp cinnamon
1 tsp vanilla extract
Pinch of salt

Method:
Pre-heat oven to 160 degrees Celsius (fan-forced). In a bowl combine honey and oil with a whisk. Add eggs, milk and bananas and combine.
Add all remaining ingredients and combine well.
Pour batter into a baking paper lined loaf pan.
Top with extra banana and oats.
Bake for 1 hour or until a skewer comes out clean (depends on your loaf tin size).
Cool in tin for 15 minutes then turn out onto a cooling rack until it's cool enough to be easily handled.
Slice, wrap and freeze! Or enjoy right away!


Tips for the Best Vegan Coconut Cookies

Use the right size coconut flakes

It’s so, so important that you use the right sized coconut flakes for this healthy coconut cookie recipe. Make sure to use large coconut flakes or chips—[here is where I get mine.] If you use large coconut flakes or chips, your cookies will spread out and flatten, as they should. If you use small coconut flakes, you will basically be making coconut macaroons, which are high, round, globe-like coconut cookies.

Use this cookie scoop

It’s super important that your vegan coconut cookie dough is firmly packed together so your cookies bake up cohesively aka don’t fall apart. I like using this medium cookie scoop to help me really pack in the coconut cookie dough. Bonus: they keep all of your cookies uniform.


Livia’s Kitchen Fudgy Chocolate Cake

Our friends at Livia’s Kitchen got creative in the kitchen and created the fudgy chocolate cake to eat all chocolate cakes.

Fudgy, gooey and topped off with extra mouth-boggling delights caramelised Puffed Oat Clusters and Livia’s Kitchen Nugglets.

Total time: 1 hour & 10 minutes

Recipe

Chocolate Cake

280g Cashew Butter (1 cup + 1 tbsp)

185ml Maple Syrup (1/2 cup + 1/4 cup)

150g Ground Almonds (1 cup + 1/3 cup)

35g Cacao Powder (1/4 cup + 1 tbsp)

1 tbsp Instant Coffee (optional)

Peanut Frosting

135g Smooth Peanut Butter (1/2 cup)

Caramelised Puffed Oat Clusters

Method

  • Pre-heat the oven to 180 degrees Celsius/350 degrees Fahrenheit.
  • Start by blitzing your Rude Health Sprouted Porridge Oats in a blender until you have a flour-like consistency. Leave it to the side.
  • Whisk together the cashew butter, maple syrup and Rude Health Almond Drink in a bowl.
  • Add the blitzed oats, ground almonds, cacao powder, instant coffee powder and salt with a spoon until everything’s combined.
  • Line a 7”/18cm round cake tin and pour in your chocolate cake batter. Smooth it out on the top and bake for 30 minutes.
  • While the cake is baking you can make the caramelised puffed oat clusters:
  • Make the clusters by bringing the coconut oil and maple syrup to a boil in a pan.
  • When this is boiling add the Rude Health Puffed Oats and stir until everything’s coated. Leave to caramelise while stirring for about 3 minutes.
  • When the oats are ready, transfer them to a plate and press them down slightly. Leave to cool completely.
  • When your cake is baked leave it to cool completely before making the peanut frosting.
  • Make your frosting by mixing the smooth peanut butter, maple syrup, cacao powder and salt into a paste.
  • Get your cake out of the tin and put it on a nice plate. Spread out the peanut frosting on top of your cake. Get the puffed oat clusters and break them apart. Sprinkle them on top of the cake. Half the Nugglets and sprinkle them on top as well. Enjoy!

This cake is best fresh. But it can be stored in an air-tight container for up to 3 days in the fridge.


Blueberry Dream Cake

Light and airy vanilla sponge with a bottom layer of blueberries, topped with a caramelised oat crumble and served with hot custard or cream. Blueberry Dream Cake literally tastes like a dream!

This recipe is inspired by one of the most traditional and famous Danish cakes Drømmekage, which translates into English as “dream cake”. I’ve kept the sponge ingredients and method the same but added blueberries for a fruity twist. The topping is traditionally made with coconut, but I chose to make it with oats instead (I’ll admit it’s what I had in the cupboard!) and added a teaspoon of cinnamon to compliment the blueberries.

The method for a Drømmekage sponge is so different from any other cake I’ve made before. For starters, you whisk the eggs and sugar first, rather than creaming the butter and sugar. I know, I was confused too, but trust me it works! Then you add melted butter, vanilla and milk. At this point, I was thinking this can’t be right but stay with. Finally, you add the dry ingredients and fold everything together.

I put the cake in the oven, crossed my fingers and hoped for the best. Well, the result was amazing! The sponge is moist but light, sweet but not too sweet, and the caramelised topping just takes it to a whole other level. I served mine warm with custard, and after the first bite, I totally understood why it’s called a dream cake.

Ingredients (makes an 8inch cake / 8 slices)

For the cake:
200g plain flour
2 teaspoons baking powder
2 large eggs
200g caster sugar
60g unsalted butter
1 ½ teaspoons vanilla extract
130ml whole milk
150g fresh blueberries

For the caramel oat crumble:
90g unsalted butter
30ml whole milk
150g soft brown sugar
100g porridge oats
1 teaspoon cinnamon

To serve:
Custard or cream

Method

Preheat the oven to 180°C. Line the base of an 8inch deep loose-bottom round baking tin and grease the sides with a little butter.

Start by making the cake. Combine the flour and baking powder together in a bowl, stir through and set aside. In a separate bowl, whisk the sugar and eggs together for about 5 minutes until pale and frothy.

Melt the butter in the microwave in 20 second blasts or on the hob. Add the melted butter, vanilla extract and milk to the whisked eggs and mix through. Add the dry ingredients and fold the mixture together until you have a smooth mixture (don’t worry if it looks runny, it’s meant to be like that). Finally fold in the blueberries.

Transfer the mixture to the baking tin, spreading it out into an even layer. Bake for 45-50 minutes until golden brown and the middle is firm to the touch.

10 minutes before the cake is ready, make the caramel oat crumble. Add all of the ingredients to a saucepan and stir together on a medium-low heat until the butter and sugar have melted and you have a thick oat mixture.

Once the cake is baked, remove it from the oven and pour the caramel crumble on top. Return to the oven for 8-10 minutes, until the topping has set and has browned around the edge. Leave to completely cool in the baking tin.

Best served warm with either a dollop of custard or a drizzle of cream. Store the cake in an airtight container for up to 3 days.


Lime Coconut Cake

I’m growing a lime tree in the backyard, and it’s inspired me to use lime juice and zest in just about everything I make! I made this cake for my daughter’s birthday, and my family loved it so much that when my son’s birthday rolled around two weeks later, I made it again – with a few tweaks.

This recipe is the tweaked version, which was even more popular!

Its coconut content makes it higher in fat – and in particular, saturated fat – than most of my recipes, so keep this one for special occasions.

Ingredients:

1 cup plant milk (I used oat milk)
2 tbsp lime juice
1 1/2 cups wholemeal plain flour
2.5 tsp baking powder OR 1.5 tsp cream of tartar + 1 tsp bicarb soda
1/2 cup desiccated coconut
3/4 cup coconut sugar
1 tsp vanilla
1/2 cup plain soy yoghurt*

2.5 tbsp desiccated coconut, divided
3 tbsp lime juice
1 tbsp plain soy yoghurt
2 tbsp coconut sugar
Zest of 1 lime

Method:

Preheat oven to 180°C. Line a 21 cm round cake pan with baking paper.

Add lime juice to plant milk and set aside while preparing other ingredients.

Sift flour with baking powder. Stir in coconut and sugar.

Make a well in the dry ingredients and add milk-lime juice mixture, vanilla and yoghurt. Stir until all lumps have disappeared, but do not overmix.

Pour batter into prepared cake pan and bake for 30-35 minutes or until a toothpick inserted into the middle of the cake comes out clean.

Mix 2 tbsp of desiccated coconut with lime juice, yoghurt and coconut sugar. Spread over the top of the cooled cake and sprinkle with additional coconut and lime zest.

* I make my own soy yoghurt using Vitasoy Protein Plus soy milk and non-dairy yoghurt culture.


Milk Type

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  1. Don&rsquot over-mix the batter. By alternating the dries and wets into the batter, we are ensuring the batter does not get over-mixed and gummy.
  2. Generously spray your loaf pans. We do not want any of this delicious cake sticking to its edges.
  3. Do not open the oven door while the cake is baking. This causes the structure to fall leaving you with a dent in the middle of your cakes. You can check for doneness after 50 minutes.
  4. Bake until a toothpick inserted in the middle comes out clean. If the cake starts to get dark around the edges, you can cover it with tin foil to bake the last 10 minutes.
  5. Let the cake cool at least 30 minutes in the loaf pans before turning it onto a wire cooling rack to cool completely.

Why Alternate Wet and Dry Ingredients?

By alternating we are making sure the batter stays as tender as possible. By adding all the liquid ingredients first, the butter would start to separate from everything. Yet, adding all the dry ingredients first would cause the batter to get thick and require over-mixing in order for it so even out. And, as we know, over-mixing results in a gummy glutenous texture &ndash not what we&rsquore looking for in a cake.

Can this recipe be made in advance?

Yes! This cake can be made in advance. To do this, bake the cake according to the instructions. Once the cake is cool, wrap it tightly in plastic wrap and place it in the freezer. This cake can be frozen for up to 2 months. When ready to frost, let the cake thaw at room temperature for 3-4 hours.

Can this recipe be gluten-free?

Yes. I have had a lot of luck with Bob&rsquos Red Mill 1:1 Gluten-Free Baking Flour. (<<affiliate link). That is the only gluten-free flour I&rsquove tried for this cake but I&rsquom sure other 1:1 ratio flours would work as well.