Saturday, August 22, 2009

Oatmeal Coconut Cake

This recipe was given to me by a cruising friend many years ago. We met when sailing the Pacific coast of Panama and have kept in touch for these past 15 years. Delores and Bob now live in the Pacific Northwest, after 2 complete circumnavigations aboard their sailboat.

It is a great cruising recipe because all of the ingredients are readily available anywhere and most cruisers have them on board at all times. I've made this cake while cruising and on dry land many, many times.

Oatmeal Coconut Cake

1 1/4 cup boiling water
1 cup oats
1 1/2 cups flour
1/2 tsp baking soda
1/2 tsp salt
2 tsp baking powder
1 tsp cinnamon
1/2 cup butter
1 cup brown sugar
2 eggs

Pour boiling water over the oats. Let sit until cool.
In a medium bowl, combine dry ingredients.
In another bowl, cream butter and brown sugar until smooth.
Add the eggs, one at a time, beating until fluffy.
Stir in the oats and the dry ingredients.
Turn into 9" greased square pan. Bake at 350 for 20-30 minutes (this is inexact because boat ovens are very different than house ovens -- just check it frequently)


1/4 cup melted butter
1 1/2 cup shredded coconut (unsweetened)
1/2 cup brown sugar
1/4 cup milk (or cream)
1 tsp vanilla

Mix all ingredients and spread on warm cake. Place under broiler for just a few minutes until browned. Really keep an eye on it while under the broiler. It will burn very easily!



Pricilla said...

Mmm, I love coconut! I will have to try it on the firemen again.

They loved the chocolate cake!

Christine--RHP said...

found your blog thru Cindy's--
I just have to say--I know this cake well--it is my sweeties alltime fave and I make it on his birthday--we call it Findhorn cake, because I think it originated in the Findhorn cookbook. It really is a fantastic cake.