Simple Rendang
Simple Rendang is a gluten free and dairy free recipe with 48 servings. One portion of this dish
Coconut Pecan Oatmeal Cake
Details
- Serving Size: 12
- Weight Watchers: 20 Points
Cuisine
- dessert
Ingredients
- 1 teaspoon baking soda
- 6 tablespoons melted butter
- 2 large eggs
- 1 1/2 cup flour
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/3 cup half and half
- 1 cup light brown sugar
- 1 cup coarsely chopped pecans
- 1 cup quick cooking oats
- 1/2 teaspoon salt
- 1 cup sweetened coconut
- 1 teaspoon vanilla extract
- 1/2 cup butter (room temperature) or vegetable shortening
- 1 1/2 cup boiling water
Instructions
Preheat oven to 350 degrees, 180C.
Add oatmeal and continue mixing to combine.
Add the eggs, vanilla, flour, cinnamon, soda and salt; mix well.
Pour into a greased and floured 9 x 13 baking pan.
Bake 30 40 minutes or until a toothpick inserted in the middle comes out clean.
Remove from the oven and cool in pan.Frost while still warm.Frosting
Place all of the ingredients in a medium size bowl.Blend well.
Remove when the coconut and pecans are light brown and icing is bubbly.
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