DEAR JEANNE: Thank you for your work. – Kevin J., Taylorsville, Utah

OATMEAL CAKE WITH COCONUT ICING

CAKE:

1. Bring to boiling: 1 1/2 cups water

2. Add to water: 1 cup oatmeal

3. Mix and set aside to cool.

4. Cream together:

1/2 cup oil

1 cup brown sugar, packed

1/2 cup white sugar

2 well-beaten eggs

5. Sift together:

1 1/2 cups sifted flour

1 teaspoon cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

6. Add soaked oatmeal to sugar mixture and mix together.

7. Combine oatmeal/sugar mixture with flour mixture.

8. Bake in a 13-by-9-by-2-inch greased pan at 350 for 25 to 30 minutes.

ICING:

1. Mix together:

6 tablespoons softened butter or margarine

3/4 cup brown sugar, packed

4 tablespoons rich cream or evaporated milk

1 cup shredded coconut

2. Spread over top of warm cake. Place about 3 inches under broiler until mixture browns. Watch closely, as it burns easily.

Makes 16 servings.

DEAR KEVIN: This cake is sweet and moist. The topping replaces frosting, and adds moisture. You can omit the broiling by melting the butter first; but if you like the coconut toasted and the slight caramelization of the sugar, you still can broil it. If you have extra oatmeal from breakfast, this recipe uses 1 2/3 cups.

OATMEAL CAKE WITH COCONUT ICING

1 1/2 cups water

1 cup quick-cooking oatmeal

1 egg

2 egg whites

1/2 cup sugar

3/4 cup brown sugar

1/4 cup canola oil

1/2 cup low-fat buttermilk or low-fat plain yogurt

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon cinnamon

1 teaspoon baking soda

1/4 teaspoon salt

TOPPING:

2 tablespoons butter

2 tablespoons low-fat milk

1/2 cup brown sugar

1/2 cup coconut

1. Preheat the oven to 350. Spray a 9-by-13-inch pan with nonstick cooking spray. Set aside.

2. Boil the water and pour it over the quick oats in a small bowl. Stir and set aside to cool.

3. In a large bowl, beat together the egg and the whites, then beat in the sugars. Add the oil and beat again. Add the buttermilk or yogurt and the vanilla, and beat again.

4. Sift together the flour, cinnamon, baking soda and salt. Set aside.

5. Beat the oatmeal into the egg mixture. Then add the flour mixture and stir to mix well. Pour the batter into the prepared pan. Bake for 25 to 30 minutes, or until a sharp knife inserted into the center of the cake comes out clean.

6. For topping, in a small pan over low heat, melt the butter with the milk and the sugar. Add the coconut and stir. Spread over cake and broil for 2 to 3 minutes. Broiling can be omitted if desired.

Makes 16 servings.

Each serving contains approximately: Original recipe: 292 calories; 15 gm fat; 41 mg cholesterol; 222 mg sodium; 37 gm carbohydrates; 3 gm protein; 1 gm fiber. Revised recipe: 198 calories; 7 gm fat; 17 mg cholesterol; 160 mg sodium; 32 gm carbohydrates; 3 gm protein; 1 gm fiber.

Jeanne Jones is the author of 33 cookbooks, most recently "Cooking From the Cupboard" (Rodale Press). For more information, you can go to her Web site, jeannejones.com. Send your recipe for revision to: Cook It Light, P.O. Box 1212, La Jolla, CA 92038. Please include a stamped (61 cents), self-addressed envelope.

– King Features Syndicate