Source: Colleen Doran, Chef - Breadworks, Boulder, Colorado
11 ounces hot water
4 ounces quick oats
4 ounces butter
7 ounces brown sugar
8 ounces sugar
2 teaspoons vanilla extract
4 ounces eggs, approximately 1 large
10 ounces all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
6 ounces butter
11 ounces brown sugar
6 ounces cream
6 ounces finely ground walnuts
7 ounces unsweetened coconut
Line a high-sided 8-inch spring-form pan with parchment paper.
Soak oats in hot water and set aside. Cream butter and sugars. Slowly add vanilla extract and eggs. Add oat mixture and mix until combined.
Add flour, soda and salt. Mix until combined. Scoop batter into cake pan.
Bake at 350 degrees F for approximately 45-50 minutes, or until a wooden pick inserted comes out clean. Cool cakes completely before topping.
For the topping: Cream butter and sugar. Slowly add cream. Add walnuts and coconut. Mix until combined. Cover the cake to the rim of the pan.
Bake until golden brown and set, approximately 25-30 minutes.
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