Heat oven to 350˚. Grease a 13 x 9 rectangular pan.
In a medium bowl, mix the flour and oats with the baking powder, baking soda, cinnamon, cloves, ginger, and salt. Set aside.
In a large bowl with a whisk, whip the egg with the sugar until thick and lemon-colored. Add the oil and vanilla and whip until combined well. Add the cranberry sauce and mix gently. Add half the flour, and gently fold in. Then add the buttermilk, and mix gently. Then add the rest of the flour mixture and mix well. Stir in the coconut flakes until evenly distributed. Let the batter sit for 5-10 minutes, allowing the oat groats to absorb the liquid and soften. Pout the batter into the greased pan evenly. Bake for 30-35 minutes until cake springs back to the touch, and the top is golden. Let cool. Sprinkle with powdered sugar or frost with a basic store-bought vanilla buttercream.
0 servings