Raspberry Oatmeal Cake with Coconut Broiled Glaze

April 16, 2014

140

A soft, moist cake swirled with sweet raspberries and topped with a toasted carmel coconut glaze!

For the Cake
1 1/2 C boiling water
1 C old-fashioned oats
1/2 C sugar
1/2 C brown sugar
1/4 C butter, softened
1/4 C non-fat plain yogurt
2 eggs
1 C whole wheat flour
1 C all-purpose flour
1 tsp baking soda
1 tsp salt
1 tsp vanilla extract
1/2 C raspberry preserves
For the Topping
1 3/4 C shredded coconut (sweetened or unsweetened depending on preference)
2/3 C brown sugar
1/3 C butter, melted
1/4 C half & half

Preheat oven to 350. Spray with non-sticking cooking spray and flour a 9×11 or 9×13 inch baking dish. (I used a 9×11) In a small bowl, stir together boiling water and oats. Set aside. In the bowl of a stand...
See the full directions on my site

Nutritions

Calories
669

Sodium
340mg
14% DV

Fat
30g
47% DV

Protein
11g
23% DV

Carbs
94g
32% DV

Fiber
9g
36% DV

Dinner Baked