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Jamaican Oatmeal Cake with Jamaican Coconut Cake Topping |
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INGREDIENTS |
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1 cup quick-cooking rolled Jamaican oats |
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1½ cups boiling water |
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½ cup butter, soft |
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½ cup light brown sugar, firmly packed |
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½ cup granulated sugar |
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2 eggs, beaten |
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1 teaspoon vanilla extract |
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1½ cups all-purpose flour |
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1 teaspoon baking powder |
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½ teaspoon salt |
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1 teaspoon ground Jamaican cinnamon |
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Coconut Topping |
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½ cup evaporated milk |
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¼ cup light brown sugar, firmly packed |
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¼ cup granulated sugar |
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¼ cup butter |
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1 cup flaked Jamaican coconut |
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PREPARATION |
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1. Combine Jamaican oats and boiling water, stirring to blend well. Let
stand 20 minutes. |
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2. In a mixing bowl, cream butter; add sugars and beat. Add eggs, vanilla,
and cooled |
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oatmeal mixture, beating until well blended. |
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3. Into a separate bowl, sift together flour, baking powder, salt, and
Jamaican |
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cinnamon. |
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4. Add to creamed mixture, stirring until smooth. |
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5. Pour batter into a greased and floured 9-inch baking dish and bake at
325° for 35 |
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minutes. |
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6. While Jamaican cake is baking, combine topping ingredients in a medium
saucepan; |
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mix well. Bring to a boil, stirring constantly. Spread over hot cake right
out of the oven. |
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7. Turn broiler on; return cake to oven to broil topping for about 4 to 5
minutes. Cool |
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and serve |
