Coconut Oatmeal Cake

Ingredients

160 gr rolled oats
300 ml boiling water
190 gr all purpose flour
5 gr baking soda
3 gr cinnamon
1 gr nutmeg
1 gr salt
250 gr butter
300 gr sugar
375 gr brown sugar
2 eggs
4 gr vanilla
60 ml cream
80 gr walnuts
80 gr coconut
65 gr butter
28 gr brandy
10 ml lemon juice
4 granny smith apples

Instructions

-halve, core Place oats in a bowl. Add boiling water and let stand 20 minutes. Cream butter, sugar, then eggs and vanilla. Add rolled oats. Add dry ingredients. Bake at 180ºC or 40 minutes. Top with coconut topping and broil until golden brown. TOPPING-Cream butter then add sugar. Stir in cream, nuts and coconut. Garnish with apple confit and taffy apple. CONFIT OF APPLES-In a saute pan on medium, melt the butter then stir in the sugar. Simmer, stirring occasionally until it begins to turn golden brown and caramelized. Add brandy and lemon juice to the pan and simmer to incorporate. Place apples in caramel and cook slowly to caramelize and tenderize. Serve warm.