Spiced Oat Cake with Caramelised Pecan Coconut Icing
This incredibly moist spiced oat cake is decadent and delcious warm or cold. The caramelised pecan coconut icing is a treat on it's own - delicious!
As a child, this was my absolute favourite cake! The cake itself is moist and delicious...add the caramelised pecan coconut icing and you have died and gone to heaven! While converting this recipe to Thermomix, I was reminded again how amazing this cake really is - you must try it...it will become one of your favourites too!
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Need
-
Cake
- 300 Grams boiling water
- 100 Grams oats
- 100 Grams butter softened BUY
- 200 Grams raw sugar
- 200 Grams brown sugar
- 2 eggs
- 200 Grams plain flour
- 1 heaped teaspoon ground cinnamon
- 1/2 Teaspoon sea salt flakes
- 1 Teaspoon bi carb soda
- 1 Teaspoon baking powder
- 1 Teaspoon vanilla bean paste BUY
-
Icing
- 50 Grams butter softened BUY
- 50 Grams chopped pecans
- 200 Grams brown sugar
- 80 Grams evaporated milk
- 75 Grams shredded coconut or desiccated coconut
Do
- 1
Combine boiling water and oats in a Thermoserver or bowl and allow to soak for up to 1 hour.
- 2
Preheat oven to 170ºC. Grease a square cake pan and line base with baking paper.
- 3
Measure butter, sugars and egg into Thermomix bowl and mix 30 sec/speed 4. Scrape sides of bowl and mix 30 sec/speed 4.
- 4
Add remaining cake ingredients to Thermomix bowl including soaked oats and mix 10 sec/speed 4. Scrape sides of bowl and mix 10 sec/speed 4.
- 5
Pour into tin and bake 50-60 minutes checking after 50.
- 6
To make icing, measure all ingredients into Thermomix bowl and combine 5 sec/Reverse/speed 4. Scrape sides of bowl and combine 5 sec/Reverse/speed 4. Spread icing over hot cake and place under hot grill until bubbling and golden. KEEP A VERY CLOSE EYE on the icing under the grill so it does not burn!
More
I recently made a healthier version of this cake substituting all sugar (both in the cake batter and in the icing) with equal quantities coconut sugar, the flour in the cake for plain spelt flour and the evaporated milk in the icing for an equal quantity of pouring cream. Although I didn't feel it was quite as good as the original, I took the cake to church for morning tea and two elderly ladies raved about how gorgeous it was - one even said it was the best cake she's ever eaten...so it had to be pretty good then! ;)
