Tropical Oatmeal-Mango Cake

Ingredients

• 9 tablespoons butter, softened
• 1 cup plus 2 tablespoons granulated sugar
• 1 cup rolled oats (not instant)
• 1 ½ cups flour
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1 teaspoon baking soda
• Pinch of salt
• 1 ⅔ cup dark brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup finely diced mango
• ⅔ cup chopped pecans
• ¼ cup heavy cream
• 1 cup shredded unsweetened coconut

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    712 calories; 31 grams fat; 17 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 105 grams carbohydrates; 4 grams dietary fiber; 76 grams sugars; 7 grams protein; 91 milligrams cholesterol; 234 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 servings

Preparation

1. Use about 1/2 tablespoon butter to grease a 10- to 11-inch springform pan. Dust with 2 tablespoons sugar. Heat oven to 350 degrees.
2. Place oats in dry skillet, and toast until light brown. Transfer to bowl, and add 1 1/4 cup hot water. Set aside. Sift flour with cinnamon, nutmeg, baking soda and salt.
3. Mix 1 cup granulated sugar and 1 cup brown sugar in bowl of electric mixer. Beat in eggs until smooth and mixture falls back in a ribbon when beater is lifted. Fold in vanilla, softened oats and mango. Fold in flour mixture.
4. Transfer batter to pan, place in oven and bake for 45 minutes, until cake tester comes out clean and surface is lightly browned. Remove from oven. Turn on broiler.
5. Mix pecans with remaining butter and remaining brown sugar. Stir in cream, and fold in coconut. Gently spread this mixture on top of cake.
6. Place cake under broiler, and broil until surface is bubbly and lightly browned. Watch carefully so topping does not burn. Transfer cake to rack, and allow to cool before removing sides of pan.

1 hour 30 minutes