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Oatmeal Spice Cake-with a Crunchy Coconut Topping

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1 ½ c. boiling water                                      
Pinch of salt                        
1 c. instant oatmeal                                                   
1 tsp. baking soda                        
¾ c. margarine or butter                                      
1 tsp. ground cinnamon
½ c. lentil puree                                           
1 tsp. vanilla extract
2 eggs, beaten                                   
1 tsp. ground nutmeg
1 c. brown sugar
1 ¾ c. unbleached white flour
1 c. sugar

6 T. melted butter                                                  
1 tsp. vanilla extract                       
½ c. sugar                                                                
1 c. shredded coconut                        
¼ c. sweetened condensed milk                
1 c. chopped nuts

Preheat oven to 350 degrees. Stir together boiling water, oatmeal, and butter. Let stand until margarine melts. Mix remaining cake ingredients. Pour batter into a greased and floured 13x9-inch baking pan and bake for about 45 minutes or until cake springs back when lightly touched. Cool slightly in pan. Heat all topping ingredients in a saucepan; do not boil. Spread topping evenly over the cake. Place it under broiler, 4-6 inches from heat, and broil until topping is hot and slightly brown.

Nutrition Facts
Serving Size 
Servings Per Container 12
Amount Per Serving
Calories  Calories From Fat 
% Daily Value *
Total Fat 
Saturated Fat 
Trans Fat   
Total Carbohydrate 
Dietary Fiber 
Vitamin A   % Vitamin C   %
Calcium  % Iron  %
* Percentage Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
  Calories 2,000 2,2500
Total Fat Less than 65g 80g
   Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300g 375g
   Dietary Fiber   25g 30g
Calories per gram:
      Fat 9   •   Carbohydrate 4   •   Protein 4