You have to try this to experience the super sensation on the taste buds when the toasted nut topping and creamy coconut melt letting the spices and oats come through.

creamy moist, with toasted nuts and spices

Ingredients:

1 1/4 cup boiling water
1 cup medium oats
1/2 cup margarine
1/4 teaspoon salt
1 1/3 cup sifted plain flour
1 teaspoon baking soda
2 scant cups brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 eggs

 Topping:

6 tablespoons of margarine
1/2 cup evaporated milk
1/2 cup golden caster sugar
1/2 teaspoon vanilla essence
1 cup chopped nuts
1 cup coconut

Method:

In a bowl pour boiling water over the oats and the margarine and leave to stand 20 mins.
Add salt, sugar, baking soda, sugar, nutmeg, cinnamon, eggs and flour. Mix with wooden spoon until combined.
Bake 35 -40 mins, middle shelf, 150 degrees. Tin 9″X 13″lightly greased.
Remove from oven and top, grill gently to brown off topping.
 

To Make Topping: Melt margarine in a small pan. Add all other ingredients, pour over cake and grill to brown off.

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