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    Coconut Oat Coffee Cake

    Source of Recipe


    List of Ingredients

    Coconut Oat Coffee Cake

    1 (15-ounce) can Coco Lopez® Cream of Coconut
    1/3 cup water
    1 2/3 cups quick-cooking oats
    1 1/3 cups unsifted flour
    2 teaspoons baking powder
    ¼ teaspoon salt
    ½ cup margarine or butter, softened
    ¾ cup sugar
    2 eggs
    2 teaspoons vanilla extract
    2/3 cup flaked coconut
    2/3 cup chopped pecans


    Preheat oven to 350°. In small saucepan, combine ½ cup cream of coconut and water; bring to a boil. Remove from heat; stir in 1 cup oats. Combine flour, baking powder and salt. In mixer bowl, beat margarine and sugar until fluffy. Add eggs and 1 teaspoon vanilla; beat well. Stir in oat mixture then dry ingredients. Turn into greased and floured 9-inch square baking pan; bake 30 minutes. Meanwhile, combine remaining ingredients. Spoon over hot cake. Broil 3 to 4 minutes or until lightly browned. Serve warm.
    (Makes one 9-inch cake)




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