SERVING
INGREDIENTS
- 1 - (15-ounce) can Coco Lopez® Cream of Coconut
- 1/3 - cup water
- 1 2/3 - cups quick-cooking oats
- 1/3 - cups unsifted flour
- 2 - teaspoons baking powder
- 1/4 - teaspoon salt
- 1/2 - cup margarine or butter, softened
- 3/4 - cup sugar
- 2 - eggs
- 2 - teaspoons vanilla extract
- 2/3 - cup flaked coconut
- 2/3 - cup chopped pecans
PREPARATIONS
Preheat oven to 350°. In small saucepan, combine 1/2 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 large 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 cream of coconut, 2/3 cup oats, 1 teaspoon vanilla, coconut and nuts. Spoon over hot cake. Broil 3 to 4 minutes or until lightly browned. Serve warm. Store loosely covered at room temperature.