Here’s a wonderful cake that’s topped with snowy white coconut frosting.

1 1/4 C boiling water
1 C old-fashioned rolled oats
1 C brown sugar
1 C granulated sugar
1 1/3 C unbleached white flour
1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp baking soda
2 eggs (or 1/2 C egg substitute)
1/2 C margarine

Coconut frosting:

5 Tbsp margarine
1 C chopped walnuts
1/2 C brown sugar
1/4 C evaporated skim milk
1/2 tsp vanilla extract
1 C grated coconut

In a large bowl, pour boiling water over oatmeal. Let stand 20 minutes. Add other cake ingredients and mix well. Pour into greased 9″ x 13″ cake pan. Bake cake at 350° F for 45 minutes or until toothpick inserted into center of cake comes out clean.

In a small saucepan over medium heat, melt 6 Tbsp margarine. Add other frosting ingredients and warm until sugar dissolves. Remove from heat. Spread over cake while still warm. Serve warm. This can be reheated in oven or microwave before serving.

Servings: 15

Submitted by Debby Shabo Wade 
Recipe by Ruth Colvin

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Read more at the source: Oatmeal Cake with Coconut Frosting

Article excerpt posted on en.intercer.net from Vegetarian recipes.