Jamaican Oatmeal Cake Recipe made with coconut topping.
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Jamaican Oatmeal Cake Recipe

A great Jamaican oatmeal cake made with coconut.

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

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