Oat Cake With Coconut Topping (Low Fat) - cooking recipe

Ingredients

nonstick cooking spray
2 teaspoons all-purpose flour
1/3 cup low-fat milk (1 %)
1/4 cup oatmeal
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup sugar
2 tablespoons margarine, softened
1/3 cup unsweetened applesauce
1 teaspoon vanilla extract
1 egg
1/3 cup dark brown sugar, firmly packed
1/4 cup evaporated skim milk
1 tablespoon margarine
1/4 cup oatmeal
3 tablespoons walnuts, finely chopped
1/4 cup shredded coconut, sweetened

Preparation

Coat an 8-inch round or square cake pan with cooking spray; dust with 2 teaspoons flour, and set aside.
Preheat oven to 350-degrees.
Bring milk to a simmer in a small saucepan.
Stir in 1/4 cup oatmeal. Bring to a boil, and remove from heat.
Spoon mixture into a small bowl; let cool.
Combine 3/4 cup flour, baking powder, cinnamon, and salt in a small bowl; set aside.
Combine 1/2 cup granulated sugar and 2 tablespoons margarine in a large bowl; beat at medium speed of a mixer until blended.
Add applesuace, vanilla, and egg; beat until blended.
Add flour mixture and oatmeal mixture; beat until well blended.
Pour batter into prepared pan.
Bake 25 minutes or until wooden pick inserted into center comes out clean. Remove from oven; set aside on a wire rack.
Combine the brown sugar, evaporated milk, and 1 tablespoon margarine in a small saucepan; bring to a boil over medium heat, and cook 30 seconds.
Stir in 1/4 cup oatmeal, walnuts, and coconut; cook 30 seconds.
Spread over cake; broil 2 minutes or until lightly browned.
Let cool on wire rack.