1 cup butter, softened
1 cup white sugar
1/4 cup applesauce
1 cup all-purpose flour
1 cup rolled oats
1/2 cup flaked coconut
1/2 cup chopped pecans
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup white sugar
3 eggs
1/2 cup brown sugar
1 teaspoon vanilla extract
2 cups applesauce
1/2 cup white sugar
2 tablespoons water
1 tablespoon butter
1/2 teaspoon vanilla extract
Preheat oven to 325 degrees F (165 degrees C). Butter a 10 inch Bundt cake pan.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the flour and rolled oats; stir in the coconut and pecans.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch pan.
In a medium bowl, stir together the oats and brown sugar until well blended. Gradually stir in the butter mixture, then the vanilla. Spread evenly into the prepared pan.
Bake for 25 to 30 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool 10 minutes before removing from pan. Cool completely before removing from pan.
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