How To make Oatmeal Coconut Cake

Super Moist Oats Cake /Oatmeal cake /Eggless and without oven /Oats flour Cake

#oatflourcake #oatmealcake #oatscake

Try this delicious and healthy Eggless Oats flour cake /Oats cake/Oatmeal Cake which can be done without oven and without butter.

Ingredients List :

Dry Ingredients:
Rolled oats -1 cup (Grind into oats flour/Store bought rolled oats flour )
Instant Oats -1/4 cup (Optional )
Baking Powder -1 Tsp
Baking Soda -3/4 Tsp
Dry Fruits /Nuts - Handful
Sugar /Honey /Jaggery -1/2 cup

Wet Ingredients:
Milk -1/2 cup
Coconut Oil -3 Tbsp
Curd /Yogurt - 1/2 cup
Vanilla Essence- 1 tsp





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VEGAN | Coconut Cake

How to make Vegan Coconut Cake

INGREDIENTS
100g soy milk
50g melted coconut
40g brown sugar
100g flour
20g coconut flour
1.5 teaspoon baking powder
40g shredded coconut (30g for the cake, 10g on top)

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#vegan
#coconut
#coconutcake

Moist and Delicious Coconut Cake | Easy No Flour No Butter Coconut Dessert

i n g r e d i e n t s :

• 3 large eggs
• 1/2 cup (100 g) granulated sugar
• 1 tsp vanilla extract
• 1 cup (240 ml) heavy cream (33%fat)
• 2 1/2 cups (250 g) unsweetened (finely) shredded coconut (dry)
• A pinch of salt
• 1 tsp baking powder

Bake the cake at 350ºF/180ºC for 30-35 min.

I used a 9/23 cm square baking pan.

* The baking time and temperature are only a guide. As every oven is different, you may need to make adjustments to get the right result.

m e a s u r i n g :

1 cup = 240 ml
1 tbsp = 15 ml
1 tsp = 5 ml

All the recipes you see on my channel were found on the internet or in cookbooks. I am not the first one to make them. I adjust the ingredients to my taste, practice the recipes until I think they are perfect and share with you what I loved the most. Hope you will love them too! ;)

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Oatmeal Cake W/ Coconut Pecan Frosting

You can find this recipe on Pinterest.

Coconut Oatmeal COOKIES

Ingredients to prepare oatmeal and coconut cookies
230 g. all-purpose wheat flour
130 g. oat flakes
160 g. of sugar
100 g. grated coconut
150 g. of butter
2 tablespoons of honey
60 ml. boiling water
8 g. sodium bicarbonate
1 pinch of salt

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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