Butter Rum & Coconut Flour Muffins

I'm a sucker for muffins.  I'm also a sucker for all things butterscotch and butter rum.  Coconut?  Yes, please!  This recipe can be changed up by using different pudding mixes.  I have made the recipe with banana pudding mix and used vanilla extract and almonds.  Very yummy as well!  Please note, this recipe could be considered gluten free.  The coconut flour is gluten free - and the pudding mix is typically gluten free as well.  It likely will not say it on the box . . .so it depends a little bit on if your a purist or sensitivity level.  Most puddings are gluten free according to the ingredients, but may be manufactured in a factory that also handles glutenous products.  So, you can decide on whether these are gluten free or not.

Butter Rum & Coconut Flour Muffins

Serves 12

Ingredients:

1/2 Cup Coconut Flour

1 Box Instant Butterscotch Pudding Mix (3.4 oz - the kind that makes four servings)

1/2 Teaspoon Baking Powder

6 Eggs

6 Tablespoons Butter, melted

3 Tablespoons Honey

1/2 Teaspoon Salt

1/2 Teaspoon Vanilla Extract

1/2 Teaspoon Butter Rum Extract

1 Cup Chopped Pecans (or nut of choice)

Step 1:  Preheat the oven to 400°F. Line your muffin tin with cupcake papers.  

Step 2:  Into a bowl, add the coconut flour, butterscotch pudding mix, baking powder and salt.  Mix until well blended.

Step 3:  In a separate bowl, add the eggs, butter, honey, salt, and vanilla and butter rum extracts until mix until smooth.

Step 4:  Mix the dry ingredients into the wet ingredients until there are no lumps. Add the pecans and stir until just combined.

Step 5:  Scoop and divide the batter evenly into the prepared muffin cups.

Step 6:  Bake the muffins for about 16 to 18 minutes, or until a toothpick inserted into the center comes out clean. 

Magic Coconut Custard

I love this recipe from Land O Lakes.  It is so super easy to make!  The original recipe calls for you to place it in a pie pan, I like to make it in a square 9x9 pan . ..it's easier to cut and serve.  And because my family loves coconut, I add a bit of coconut extract to the batter as well.  You can view the original recipe here.  Below is my version.  I have also double this recipe before and baked in a 9x13 pan to serve a crowd on a holiday. 

Magic Coconut Custard

Serves 9

Ingredients:

2 Cups Half & Half

1 Cup Sweetened Flaked Coconut

3/4 Cup Sugar

1/2 Cup All-Purpose Flour

3 Tablespoons Butter, Melted

4 Large Eggs

1/2 Teaspoon Vanilla

1/2 Teaspoon Coconut Extract

Step 1:  Heat oven to 325°F. Grease and flour 9x9 inch square pan; set aside.

Step 2:  Place half & half in 5-cup blender container; add all remaining ingredients.  Cover and blend at medium speed 1-2 minutes or until well mixed.

Step 3:  Pour egg mixture into prepared pie pan.  Bake 40-50 minutes or until knife inserted in center comes out clean.

Step 5:  Serve warm or chilled.  Store in the refrigerator.

Note:  My family enjoys this topped with whipped cream.  Land O Lakes suggests serving it with fresh fruit and a sprinkle of nutmeg.  

Vanilla Coconut (flour) Mug Cake - Single Serve

Sometimes, you just need a little sumthin' sumthin' . . .you know what I mean?  And by sumthin' sumthin' . . .I mean something sweet.  Nothing too complicated, nothing too horrible for you . .but something cakey.  Like this single serve vanilla mug cake made with coconut flour.  

Vanilla Coconut (flour) Mug Cake - Single Serve

Ingredients:

1 Tablespoon Coconut Flour

1 Tablespoon Milk

1 Tablespoon Butter

1 Egg

1 Teaspoon Stevia (or any alternative sweetener of choice)

1/8 Teaspoon Baking Powder

1/8 Teaspoon Salt

Splash of Vanilla extract

Step 1:  In a large coffee mug, melt the butter in the microwave.  

Step 2:  Once melted, add the milk and vanilla and stir with a fork until well combined.

Step 3:  Add the egg into the mug and stir until well combined.

Step 4:  Add the remaining ingredients (Stevia, baking powder and salt) - mix until well combined.

Step 5:  Microwave for roughly 2 minutes.  If you pull it out and it's under-cooked in the center, cook for 30 more seconds.

Let cool a bit before eating.  Thanks!

Heavenly Date Bars

These bars are a little of Heaven...a buttery cookie crust with a soft date filling spread on top.  All of my favorites:  butter, dates, pecans and coconut.  It's hard to eat just one!!

Heavenly Date Bars

12-24 Bars, Depending on Size You Cut.

Crust Ingredients:

3/4 Cup Butter, Softened

1/2 Brown Sugar

1/2 Cup Granulated Sugar

3 Egg Yolks

1 Teaspoon Vanilla

2 Cups Flour

1 Teaspoon Baking Powder

1/4 Teaspoon Baking Soda

1/4 Teaspoon Salt

1/2 Cup Finely Shredded Coconut

Date Top Layer Ingredients:

1 package (8 oz) Chopped Dates

3/4 Cup Chopped Pecans

3/4 Cup Finely Shredded Coconut

1 Cup Water

1/2 Teaspoon Vanilla

1/4 Cup Bourbon

Powdered Sugar for Dusting (optional)

Crust Instructions: 

Step 1:  Preheat oven to 350 degrees Fahrenheit.  Grease an 13x9-inch cake pan.  

Step 2:  In the bowl of your mixer, combine the butter, brown sugar, granulated sugar, egg yolks and vanilla.  Beat until smooth. 

Step 3:  In a separate bowl, combine the flour, baking powder, baking soda and salt.  Stir to combine.  

Step 4:  Add the coconut and dry ingredients to the bowl of the mixer (butter/sugar/egg mixture) and mix on low until well combined.

Step 5:  Pat the mixture into the bottom of the pan.  Bake for 20 minutes.  Meanwhile, make the Date Top Layer.

Date Top Layer Instructions:

Step 1:  In a medium saucepan, combine the dates, pecans, coconut, water, and bourbon.  Bring to a boil.  Reduce the heat to a simmer and continue cooking until thickened - stirring constantly.  Note:  the dates will break down into a gooey consistency.  Once thickened, if you want a 'smoother' texture - you can run the filling through a food processor (caution:  filling will be hot . . .use food processor according to the manufacturer instructions for hot foods)

Step 2:  Remove from heat and stir in vanilla.  Spread over the crust.  

Step 3:  Bake for 25 minutes.  Cool completely.  Dust with powdered sugar (optional) once cooled.

Butter Bars

Happy Labor Day Weekend!  These bars are perfect for your weekend bbqs this holiday weekend.  Buttery crust, crumbly top and ooey, gooey, caramelly middle . . . care for a bite?  Decadent yet simple and easy.  You can customize them however you want with the topping - I used coconut and sprinkles, but you can use nuts or chocolate chips.  I chose some red and white and blue sprinkles in honor of Labor Day.  Enjoy!

Butter Bars

Yield:  One 13x9 Pan

Ingredients:

Crust

3/4 Cup Butter

1/2 Cup Sugar

2 Cups Flour

1/2 Teaspoon Vanilla

1/4 Teaspoon Salt

Filling

4 Ounces Cream Cheese

1/3 Cup Butter

1 Cup Brown Sugar

Topping

1 Cup Coconut (I used unsweetened toasted coconut)

1 (1.7 ounce) Container of Sprinkles

Step 1:  Preheat oven to 375 degrees Fahrenheit.  Meanwhile, in a bowl, mix together all the ingredients for the crust until well combined and crumbly.  Remove 1 scant cup of the mixture and set aside.  Press the remaining mixture into a 9x13 pan.  Set aside.

Step 2:  In a bowl, mix together filling ingredients.  Beat until well combined.  Spread evenly over the patted crust in the pan - but don't go all the way to the edges.  Leave about a 1/2 inch of 'naked' crust around the edges.  Bake for 5 minutes.

Step 3:  After the bars have baked for 5 minutes, remove from the oven and top with the coconut.  Then, sprinkle the remaining reserved crust mixture over the bars.  Lastly, top with sprinkles.  Return to the oven for 25-30 minutes or until browned.

Enjoy!

Coconut Almond Cake

Y'all know I can't resist baking myself a scrumptious, decadent birthday cake.  In fact, I would be personally offended if my family bought me a cake.  That's how much I love to bake cakes.  Seriously.  I'm not even joking one bit.  And the cake for this year's birthday?  Coconut Almond.  And it is absolutely fabulous.  Velvety, soft, golden cake with a slight texture from the coconut and almonds.  Excellent flavor, amazing texture.  

This recipe is adapted from Emeril Lagasse's Coconut Cream Cake recipe from his book "Emeril's TV Dinners".  (psbytheway:  I (heart) Emeril).   Something I should mention:  the original recipe calls for the cake to be baked in three 8-inch pans.  I used two 9-inch pans and adjusted the baking time.  The pans were very full, but it worked out fine.  I frosted the cake with a very silky smooth frosting made with coconut milk.  It is pretty unbelievable.  If using this frosting, I recommend storing the cake in the fridge as the frosting can get a little soft.  I also sandwiched some maraschino cherries between the cake layers.  It was a fun idea, but it really didn't add much flavor.  The cake is amazing without the cherries :)

Coconut Almond Cake

Serves 16

Ingredients:

2 Cups Granulated Sugar

1/2 Cup Unsalted Butter, room temperature

1/2 Cup Vegetable Oil

5 Large Eggs, separated

2 Cups Flour

1 Teaspoon Baking Soda

3/4 Cup Sliced or Blanched Almonds

1 Cup Unsweetened, Flaked Coconut

1 Cup Buttermilk

1/2 Teaspoon Almond Extract (optional)

1/2 Teaspoon Coconut Extract (optional)

Step 1:  Preheat the oven to 350 degrees Fahrenheit.  Grease and flour two 9-inch cake pans (or three 8-inch pans).  Set aside.

Step 2:  In a food processor, grind the almonds and coconut.  Do not obliterate or over process.  You want them to turn into a nice crumb size.  Set aside.

Step 3:  In a large mixing bowl, cream the sugar and the butter together.  Next, add the oil and mix until well combined.  Now, add the yolks one at a time, making sure they are blended in before adding the next one.  Also add the extracts at this time if you are choosing to use them.

Step 4:  Sift together the flour and baking soda.  Add the ground almonds and coconut.  Mix together.

Step 5:  Alternately add the flour mixture and the buttermilk to the batter, mixing well.  Set the batter aside.

Step 6:  In a clean bowl with clean mixer beaters, beat the egg whites until stiff peaks form.  Fold the egg whites into the cake batter.  Pour the batter evenly into the prepared pans.  Bake for 25 - 45 minutes (depending on your pan size - shorter time if using three pans, longer time if using two pans).  They will be done when the center springs back when touched and when a toothpick inserted comes out clean.  

Step 7:  Remove from the oven and let cool.  Once cooled, remove from pans and frost per your discretion.

Coconut Cream Frosting

Yield:  5-6 Cups

1 (13.5 oz) Can Coconut Milk

1 Cup Butter, Room Temperature

1 and 1/2 Cups Shortening

5 Cups Powdered Sugar

Food Coloring (optional)

Extract of Choice (optional)

Step 1:  In the bowl of a large mixer, add the butter and shortening.  Beat until smooth.  

Step 2:  Add half the coconut milk to the creamed mixture and beat until smooth.  Add the remaining coconut milk and beat until smooth and well incorporated.

Step 3:  Add one cup of the powdered sugar and beat until well incorporated.  Repeat with the next cup of powdered sugar and continue to all the powdered sugar is incorporated.  Beat this for 3-4 minutes.  This will allow whip in some air to help stiffen up the frosting a bit.   If you feel it is still too smooth for you, add up to one more cup of powdered sugar.  At this time, taste and if you are happy with the flavor and texture - you are good to go.  Dye it if you please.  This is also the time to add the extract if you choose to use.

This is a very smooth and silky frosting with a slight coconut flavor.  Be sure to store in the fridge.

German Chocolate Truffles

Here is another sweet treat for the coconut lovers!  These German Chocolate Lovers combine caramel, coconut, chocolate and pecans.   I cannot lie, my inspiration behind this one was the German Chocolate frosting you find on a doughnut or cinnamon bun in the bakery.  This is a little more chocolatey than that - but it is oh so good and easy to make!  

German Chocolate Truffles

Yield: Approximately 50 truffles using a 1-inch scoop

Ingredients:

1/2 Cup Finely Chopped Pecans

1/2 Cup Unsweetened Coconut

1/2 Cup Unsweetened Coconut Toasted

1 (13.4 oz) can of Dulce de Leche (I find it in the Hispanic section of our grocery store)

14 oz Semi Sweet Chocolate Chips

1.5 LB Chocolate Candy Coating or Chocolate Candy Melts

To make the truffle centers:  

Step 1:  In a double-boiler, melt the the chocolate chips.  

Step 2:  Once the chocolate is melted and smooth, add in the Dulce de Leche.  Keep stirring until it is completely blended.  This may take a little work, but it will come together. Mix in the pecans and unsweetened coconut.  Cover and let rest for about a 1/2 hour.

Step 3:  Line two baking sheets with wax paper.

Step 4:  Pinch off small pieces of the chocolate dough or use a small scoop.  Roll it into a ball.  Experiment with a variety of sizes to decide what size you like best.  I have a small, 1-inch scoop that I've used for years.   With your hands, roll the dough into a smooth ball and the place on the wax paper.  Repeat until all dough is rolled into balls.

To Dip:

Step 1:  In a double-boiler, melt the chocolate candy coating until smooth.  Let it cool down until you can easily touch it without it being too hot.   You want it to be fluid and warm, not hot.  

Step 2:  Dip each chocolate ball into the melted chocolate coating (one at a time).  I like to do so by tipping the bowl slightly side-ways, tossing the ball in it, retrieving it with a fork and then tapping the fork to remove any excess coating.  Place on wax paper to set.  Top with a pinch of toasted coconut.  Repeat until are truffle centers are coated.

Super Easy Coconut French Toast Bake

OMG.  

THAT is how good this french toast bake is.  

SERIOUSLY.  Hands down, this is the best french toast bake I have ever had.  Not.Even.Exaggerating.  It's made with King's Hawaiian rolls which offer a little sweetness to the french toast, without making it too sugary.  As well, it doesn't taste like coconut, even though it uses coconut milk as a main ingredient.  Once baked, you can top it with almost any fresh fruit.  We have served it with bananas - which is divine.  I've also eaten it  topped with strawberries (as pictured) - equally divine.  Just go with whatever you like!

Easy peasy - this would be a great Easter brunch addition.

Please Note:  this recipe can also be found here.

And some mad props to my hubby who not only found the recipe, but made it too!

Super Easy Coconut French Toast Bake

Ingredients:

1 package KING'S HAWAIIAN Original Hawaiian Sweet Dinner Rolls

1 Can Regular Coconut Milk

1 Cup Milk

7 Eggs

2 Teaspoons Vanilla

Optional Extras for Topping:

Turbinado Sugar

Sliced Bananas

Sliced Strawberries

Flaked Coconut

Maple Syrup or Coconut Syrup

Step 1

1.Preheat the oven to 350 degrees. Tear the bread into bite-sized pieces. Arrange evenly in a greased 9x13 baking dish.

Step 2

2.Whisk the coconut milk, milk, eggs, and vanilla in a large bowl. Pour the milk mixture over the bread, covering all pieces. Bake for 40-45 minutes, keeping an eye on the top and covering with foil if it starts to burn. When finished, the french toast bake will be puffy and firm (shouldn't jiggle when you shake it back and forth).

Step 3

3.Optional: After everything is fully baked, top with turbinado sugar and banana slices and return to the oven uncovered for a few minutes until golden brown. Remove and let stand for 15 minutes. Top with strawberry slices for a big color pop!

Italian Cream Cake

Many moons ago I worked in an absolutely wonderful coffee shop while attending college.  I loved working there;  I loved my coworkers, I loved the owners, I loved the customers, I loved the beverages and even the food.  Each day we had a cake of the day.  It would be a beautiful cake displayed on a pedestal cake stand and when it was gone, it was gone.  Whenever I would open the shop up for the day, you can guarantee that I had a slice of the cake du jour for breakfast.  After all, it displayed best with 1 slice missing so that the customers could see the luscious, tender inside of the cake.  Am I right, or am I right?  It really was  a service ;)  

Of all the cakes served, my favorite was the Italian Cream Cake.  It's mild flavor of butter and vanilla mixed with shredded coconut, cherries, cream cheese and nuts made for a party of absolute delight on my palate.  No one ingredient out-shined the other. It was just soooooooo good.  

And the other day, I woke up and thought to myself, "Self, I could really go for some Italian Cream Cake from Moxie."  And then it began.  I don't live in that state any more, so I had to find a recipe to replicate it.  I think the flavor of this recipe nailed it.  However, I would have like the texture to have been a teensy bit air-ier.  Is that even a word?  Basically, it wasn't as fluffy as I would have liked.  So, I will likely make this again and experiment a bit.  In the meantime, try this version. I am addicted.

Italian Cream Cake
Ingredients:

1/2 Cup Butter, Softened
1/2 Cup Shortening
2 Cups Sugar
5 Large Eggs, Separated and Room Temperature
1 tablespoon vanilla extract
2 Cups Flour
1 Teaspoon Baking Soda
1 Cup Buttermilk
1 Cup Flaked Coconut
1 10 oz Jar of Maraschino Cherries

Cream Cheese Frosting:
1 8-oz Brick of Cream Cheese
1 Pound Powdered Sugar (approximately 4-5 Cups)
1/2 Cup Butter (1 Stick)
1 Teaspoon Vanilla
1 Cup Toasted Nut of Choice (Walnuts, Pecans or Hazelnuts)

Cake Directions:
Step 1:  Prepare your cake pan of choice with grease and flour.  Set aside and preheat the oven to 325 degrees Fahrenheit.

Step 2:  Drain the Maraschino cherries and reserve the juice for a later date (aka - add it to a cola for a cherry cola!).  Dry the cherries on a paper towel - they need to be super dry.  At this point, you can either leave them whole or cut them in 1/2.  I prefer to cut each on in half. Next, in a small bowl add 1 TB of flour.  Add the cherries and stir to coat; set aside.

Step 3:  In a bowl, stir together flour and baking soda; set aside.

Step 4:  In a large mixing bowl, cream the sugar, shortening and butter until well combined.   Add the egg yolks and vanilla; beat until combined. Alternately, add flour mixture and buttermilk to butter/sugar mixture, beating on low speed after each addition just until combined. Gently fold in coconut.

Step 5:  In a clean bowl with clean beaters, beat the egg whites until stiff peaks form (tips stand straight up). Fold about one-third of the egg whites into cake batter.  Then, fold in the remaining whites. Spread batter evenly into the prepared pan.  Sprinkle the cherries over the top of the batter (they will sink to the middles while baking).

Step 6:  If using a 9x13, bake about 35 - 45 minutes or until a wooden toothpick inserted near the center comes out clean. Cool the cake completely before frosting it.

Frosting Directions:
Step 1:  In a large mixer bowl, add the cream cheese, butter and vanilla.  Beat until well combined.  Add a 1/2 cup of the powdered sugar and beat until well combined.  Add in another 1/2 cup and beat again until well combined.  Continue doing this until all the powdered sugar is added and the frosting is rich and creamy.

To Assemble:
Frost the cooled caked with the Cream Cheese Frosting.  Sprinkle with toasted nut of choice (I used hazelnuts).  Enjoy!  

Coconut Topped Brownies

Here is an easy recipe that is reminiscent of a Mounds bar + brownie.  If you love coconut and you love brownies . .. this is for you.  Besides the flavor, I love the stark contrast of the colors.  Please excuse me while I go stuff my face with another one of these.

Coconut Topped Brownies

Ingredients:

1 Box Brownie Mix + Ingredients to Bake

2 Cups Coconut

2 Tablespoons Corn Syrup

Step1:  Prepare brownies as directed on the box.  In order to support the coconut later, you may want to go for either the smaller pan option or the 'cakey' version of the brownie.  I baked mine in a bar pan, which is approximately 11x7 inches.  Bake according to package instructions.

Step 2:  Allow the brownies to cool completely.  Meanwhile, in a medium bowl - add your coconut.  Then, add the corn syrup.  Stir together until the syrup is incorporated with the coconut thoroughly.  Please note, this will be very sticky!

Step 3:  Once the brownies are cool, spread out the coconut on top of the brownies.  This will be very sticky . . .be gentle.  You likely won't get a 'smooth' spread on top.  Be careful not to tear the brownies!  Just gently dab the coconut to spread it out.

For storing, please be sure to cover tightly otherwise the coconut will dry out and become hard.

Enjoy!

Please Note:  If you are making a 9x13 pan of brownies, you may want to double the coconut/corn syrup topping part of the recipe.

No-Bake Coconut Quickie

No-Bake Quickie - what's that you ask?  Well, it's a quick dessert that doesn't require baking!  It's layers of cookies, pudding, coconut and whipped topping.  What's not love?

No-Bake Coconut Quickie

Serves 9

Ingredients:

1/2 Bag of Tea Cookies/Biscuits (or a couple sleeves of graham crackers)

1 Box of Coconut Cream Instant Pudding 

3/4 Cup Milk

1 Cup Shredded Coconut (optional)

8 oz Whipped Topping (small tub)

Step 1:  Prepare the pudding by pouring the powder in a bowl and adding the milk.  Whisk for 2 minutes. Set aside.

Step 2:  In a 9x9 square pan, line it with cookies.  I used tea biscuits.

Step 3:  Fold in a generous 1/2 cup of whipped topping into the pudding.  Then, spread about 1/2 that mixture over the cookies.

Step 4:  Sprinkle the pudding layer with coconut.  I toasted mine, but you don't need to.  Heck, you can even omit the coconut all together and this would still be yummy!

Step 5:  Now, create another layer of cookies.

Step 6:  Spread the remaining pudding over that layer.

Step 7:  Sprinkle 1/3 of your coconut over the pudding.

Step 8:  Create yet another layer of cookies.

Step 9:  Spread the remaining whipped topping over the cookies.

Step 10:  Sprinkle with the remaining coconut.

Step 11:  Cover tightly with plastic wrap and let set for 4-6 hours before serving.

Don't let all these steps deter you!  It's a very simple, yummy dessert.  The layers will go:  cookie, pudding, coconut, cookie, pudding, coconut, cookie, whipped topping, coconut.  Super simps!  Here is a quick visual for you:

As well, these are the tea biscuits I like to use.  They are not super-flavorful, but just a enough sweet.  They are sturdy too.  I find them in the dollar section at the grocery store and use about half for this recipe.

Oatmeal Breakfast Bars

I have this love of oatmeal that is in-explainable.  I am at a loss of words for how I feel about it.  It makes me who I am today.  It completes me.  

Although, I must admit . . .I don't like prepared oatmeal aka a bowl of mush.  Yuck.  Can't stand it (it's a texture thing).   I do enjoy oatmeal in all other forms though:  granola, pancakes, cookies, breads, muffins, etc etc etc.  

And thus, I was searching for a new breakfast option.  The protein bars I so love are a little bit spendy.  So, I thought I would try to find something else to have for breakfast.  I'm not a health nut by any means.  But, I do love oatmeal and I like something sweet in the mornings.  As well, it must keep me full until lunch time.  These seem to fit the ticket for me.  I tweaked this recipe.  Next time, I may try to sub some applesauce in place of the oil.

Oatmeal Breakfast Bars

Ingredients:

4 Cups Oatmeal

1.5 Cups Flour

1 Cup Brown Sugar

1/2 Cup White Sugar

1 Teaspoon Cinnamon

1/2 Teaspoon Salt

4 Eggs

3/4 Cup Canola Oil

3/4 Cup Raisins

3/4 Cup Semi-Sweet Chocolate Chips

3/4 Cup Coconut Flakes (unsweetened)

Step 1:  Preheat oven to 350 degree Fahrenheit.  Measure out the dry ingredients into a large bowl (oatmeal, flour, both sugars, salt and cinnamon).  Stir together to combine.

Step 2:  Add the eggs and oil to the dry ingredients.  It may be a little tough to mix together using a spoon - I  ended up using my hands to mix it all together.

Step 3:  Add in the raisins, chocolate chips and coconut.  Mix well.  Holy Moly . .. does this look good already or what?!?!?!?!

Step 4:  Spray a 9x13 cake pan and press mixture into the pan.

Bake for 20-25 minutes - until it is slightly puffy and the edges are starting to turn golden.

I cut the pan into 24 bars.  1 bar = 240 calories, 2 grams fiber and 5 grams of protein.  And they are delicious!!!

Oatmeal Cake with Coconut Caramel Glaze

Comfort Food.  In April.  This is wrong.  I shouldn't need comfort food in APRIL.  For Pete's Sake!  April showers are supposed to bring May flowers . . . and by showers, it should be RAIN showers, not snow showers!  However, here we are in MN with snow showers in April.  I really shouldn't be that surprised.  After all, I am  a lifelong Minnesotan (except for those college years).  And many, many moons ago - it snowed on my senior junior prom night . . .which was in May.  Any who, as I am rambling . ..  the snow showers thwarted the spring in my step and the grayness outside coupled with the cold, wet snow made me hungry for Oatmeal Cake.  By far, this is one of my favorite cakes.  Whenever my mom would make it, I could hardly stand the wait to eat it.  Or to sneak/pick at the coconut when she wasn't looking :)

Mmmmmmmm . .. so soft, moist and laced with cinnamon.  You can't even tell there is oatmeal in it.  And look at that frosting . . .if that's what you want to call it.  I prefer to call it caramelly, coconutty l-o-v-e.  Yes, yes . . .my love.  Just look at it . ...all browned with all that butter and toasted - how could I not pick a strand or two of coconut off the top when Ma wasn't cooking?

Oatmeal Cake

1 1/2 Cups Boiling Water

1 Cup Quick-Cooking Oats

1 Cup Granulated Sugar

1 Cup Brown Sugar

1/2 Cup Shortening

2 Eggs

1 Teaspoon Cinnamon

1 Teaspoon Vanilla

1 1/2 Cup Flour

1 Teaspoon Soda

1/2 Teaspoon Salt

Place oats into bowl and pour the boiling water over them.  Stir and let stand until cool (I usually do this at night and let it sit until morning).  

Combine the sugars, shortening, eggs, cinnamon and vanilla into mixer bowl and mix well.  Add in the oatmeal continue to mix.  Add remaining ingredients and all combined. 

Pour into greased 13x9 cake pan.  Bake at 350 degrees Fahrenheit for 35-40 minutes.

Coconut Caramel Glaze

6 Tablespoons Butter

1/4 Cup Milk

1 Cup Nuts (Walnuts or Pecans are great)

3/4 Cup Brown Sugar

1 Cup Coconut

1 Teaspoon Vanilla

In a large saucepan, combine all ingredients over medium heat until the sugar and butter are melted and incorporated together.  Spread the warm mixture over the top of the cake.  Broil until browned.

And I will leave you with these final words:  yes, you can have it for breakfast.  It's oatmeal.  Especially since it's April.  And still snowing.