Hurricane Oatmeal Cake

Below is a “health-i-fied” version of this delicious cake my family has been making for years. It’s great for a crowd, or you can cut the recipe in half to make an 8×8 version. You’ll love how incredibly most this cake is (thanks to the cooked oatmeal), and the crunchy broiled coconut topping just can’t be beat!

Hurricane Oatmeal Cake

1 c  quick cooking oats
1 1/4 c boiling water
4 egg whites
1 c sucanot
1/4 c honey
1/2 cup unsweetened applesauce (or greek yogurt)
1 1/2 c whole wheat flour
1 t baking soda
1 t sea salt
1 t cinnamon

Combine oats and water in a small bowl. Set aside. In another bowl, beat eggs, sucanot, honey, and applesauce (or yogurt) until blended. Sift together flour, soda, salt, and cinnamon and add to sugar mixture. Add cooked oatmeal and mix well.

Pour into a greased 9×13 pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

For Topping:

Combine~
3/4 c unsweetened coconut
3/4 c sucanot
4 T melted butter
1/4 c chopped nuts (optional)
1/4 c milk

Spread over hot cake, and broil until topping is light brown and crunchy – about 2 minutes.

As always, you can find a printable version of this recipe on my food page: Victuals. If you like this recipe, be sure and follow Vignettes, so you never miss a future post!

Linking up with Jocelyn’s Trick or Treat Tuesday, Beauty and Bedlam’s Tasty Tuesday, Tempt My Tummy Tuesdays, Crazy Sweet Tuesday