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Coconut Pecan Oatmeal Cake

 
One serving costs about $0.73

$0.73 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

12 vegetarian,lacto ovo vegetarian side dish
spoonacular Score:23%

Spoonacular Score: 23%

 

Coconut Pecan Oatmeal Cake might be just the dessert you are searching for. This recipe makes 12 servings with 521 calories, 5g of protein, and 24g of fat each. For 72 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. Only a few people made this recipe, and 1 would say it hit the spot. Head to the store and pick up ground cinnamon, vegetable shortening, salt, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 24%. This score is rather bad. Try Dr Pepper Oatmeal Cake With Coconut And Pecan Topping, Peach, Pecan and Coconut Oatmeal, and Pecan & Coconut Oatmeal Chocolate Chip Cookie for similar recipes.

Ingredients

Servings:
1 tsp
1 tsp baking soda
baking soda
6 Tbsps
6 Tbsps butter
butter
2 large
2 large eggs
eggs
1.5 cup
1.5 cup flour
flour
1 cup
1 cup granulated sugar
granulated sugar
1 tsp
1 tsp ground cinnamon
ground cinnamon
0.33 cup
0.33 cup half and half
half and half
1 cup
1 cup light brown sugar
light brown sugar
1 cup
1 cup pecans
pecans
1 cup
1 cup quick cooking oats
quick cooking oats
0.5 tsps
0.5 tsps salt
salt
1 cup
1 cup sweetened coconut
sweetened coconut
1 tsp
1 tsp vanilla extract
vanilla extract
0.5 cup
0.5 cup vegetable shortening
vegetable shortening
1.5 cup
1.5 cup water
water
1 tsp baking soda
1 tsp
baking soda
6 Tbsps butter
6 Tbsps
butter
2 large eggs
2 large
eggs
1.5 cup flour
1.5 cup
flour
1 cup granulated sugar
1 cup
granulated sugar
1 tsp ground cinnamon
1 tsp
ground cinnamon
0.33 cup half and half
0.33 cup
half and half
1 cup light brown sugar
1 cup
light brown sugar
1 cup pecans
1 cup
pecans
1 cup quick cooking oats
1 cup
quick cooking oats
0.5 tsps salt
0.5 tsps
salt
1 cup sweetened coconut
1 cup
sweetened coconut
1 tsp vanilla extract
1 tsp
vanilla extract
0.5 cup vegetable shortening
0.5 cup
vegetable shortening
1.5 cup water
1.5 cup
water

Equipment

hand mixer
hand mixer
baking pan
baking pan
toothpicks
toothpicks
oven
oven
broiler
broiler
grill
grill
bowl
bowl
hand mixer
hand mixer
baking pan
baking pan
toothpicks
toothpicks
oven
oven
broiler
broiler
grill
grill
bowl
bowl


Instructions

  1. Preheat oven to 350 degrees, 180C.
  2. Place oats in a medium size bowl and pour boiling water over and stir.
  3. Cool to warm.
  4. In a large bowl, mix together the sugars and the butter or shortening with an electric mixer set to medium.
  5. Add oatmeal and continue mixing to combine.
  6. Add the eggs, vanilla, flour, cinnamon, soda and salt; mix well.
  7. Pour into a greased and floured 9 x 13 baking pan.
  8. Bake 30 40 minutes or until a toothpick inserted in the middle comes out clean.
  9. Remove from the oven and cool in pan.
  10. Frost while still warm.
  11. Frosting:
  12. Place all of the ingredients in a medium size bowl.
  13. Blend well.
  14. Spread over warm cake and place in the oven under the broiler (grill).
  15. Broil icing for approximately 3 minutes, watching very carefully as it can burn easily.
  16. Remove when the coconut and pecans are light brown and icing is bubbly.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.66
Ingredient
6 tablespoons butter
2 larges eggs
1.5 cups flour
1 cup granulated sugar
1 teaspoon ground cinnamon
⅓ cups half and half
1 cup light brown sugar
1 cup pecans
1 cup quick cooking oats
1 cup sweetened coconut
1 teaspoon vanilla extract
½ cups vegetable shortening
Price
$0.72
$0.55
$0.25
$0.28
$0.08
$0.22
$0.71
$3.08
$0.31
$0.67
$0.30
$0.81
$7.96

Tips

Health Tips

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If a recipe doesn't specify whether you should use light brown sugar or dark brown sugar, just use whatever you have on hand or prefer. The difference is that dark brown sugar has more molasses and thus a stronger flavor.

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • Store brown sugar in an air-tight container to avoid hardening. If your brown sugar still gets too hard to use, you can use one of these techniques to soften it.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
452k Calories
4g Protein
24g Total Fat
56g Carbs
2% Health Score
Limit These
Calories
452k
23%

Fat
24g
37%

  Saturated Fat
8g
56%

Carbohydrates
56g
19%

  Sugar
37g
42%

Cholesterol
48mg
16%

Sodium
280mg
12%

Get Enough Of These
Protein
4g
10%

Manganese
0.88mg
44%

Selenium
12µg
17%

Vitamin B1
0.22mg
15%

Fiber
2g
11%

Phosphorus
102mg
10%

Magnesium
38mg
10%

Copper
0.19mg
9%

Folate
37µg
9%

Iron
1mg
9%

Vitamin B2
0.15mg
9%

Vitamin E
0.97mg
6%

Zinc
0.91mg
6%

Vitamin B3
1mg
6%

Vitamin K
5µg
5%

Vitamin A
248IU
5%

Calcium
43mg
4%

Vitamin B5
0.43mg
4%

Potassium
147mg
4%

Vitamin B6
0.06mg
3%

Vitamin D
0.29µg
2%

Vitamin B12
0.11µg
2%

covered percent of daily need

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