Oat Cake with Coconut-Nut Topping

Ingredients

• 0.3 cup apple sauce 
• 1 teaspoon double-acting baking powder 
• 0.3 cup firmly brown sugar dark packed
• 1  eggs 
• 0.8 cup flour all-purpose
• 2 teaspoons flour all-purpose
• 0.5 teaspoon ground cinnamon 
• 0.3 cup milk 1% low-fat
• 1 tablespoon butter 
• 2 tablespoons butter softened
• 0.3 cup regular oats 
• 0.3 teaspoon salt 
• 0.3 cup evaporated skimmed milk 
• 0.5 cup sugar 
• 0.3 cup coconut or shredded sweetened
• 1 teaspoon vanilla extract 
• 3 tablespoons walnuts finely chopped

Equipment

• bowl
• frying pan
• sauce pan
• oven
• wire rack
• blender
• cake form

Directions

1. Coat an 8-inch round cake pan with cooking spray; dust with 2 teaspoons flour, and set aside.
2. Bring 1% low-fat milk to a simmer in a small saucepan; stir in 1/4 cup oats. Bring mixture to a boil, and remove from heat. Spoon mixture into a small bowl; let cool.
3. Combine 3/4 cup flour, baking powder, cinnamon, and salt in a small bowl; set aside.
4. Combine 1/2 cup granulated sugar and 2 tablespoons softened margarine in a large bowl; beat at medium speed of a mixer until blended.
5. Add applesauce, vanilla, and egg; beat until blended.
6. Add flour mixture and oatmeal mixture; beat until well-blended.
7. Pour batter into prepared pan.
8. Bake at 350 for 25 minutes or until a wooden pick inserted in center comes out clean.
9. Remove from oven; set aside on a wire rack.
10. Combine the brown sugar, evaporated milk, and 1 tablespoon margarine in a small saucepan; bring to a boil over medium heat, and cook 30 seconds. Stir in 1/4 cup oats, walnuts, and coconut; cook 30 seconds.
11. Spread over cake; broil 2 minutes or until lightly browned.
12. Let cool.