Gluten Free Lazy Daisy Coconut Cake
2 large eggs
1 cup (198g) granulated sugar
1 cup (120g) GF All-Purpose Flour (I prefer King Arthur’s Measure for Measure)
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (113g) milk
1 1/2 tablespoons (21g) butter
1/4 cup (4 tablespoons, 57g) unsalted butter
9 tablespoons (135g) brown sugar
1/4 cup (57g) milk
1 cup (85g) flaked coconut or 1 cup (113g) unsweetened coconut
Preheat the oven to 350°F. Grease and flour an 8″ square or 9″ round baking pan.
In a mixing bowl, beat the eggs until frothy, then add the sugar, beating at high speed until mixture is thick.
Stir in the flour, baking powder and salt.
In a saucepan, heat the milk and butter together to a boil.
Add to ingredients in bowl, beating to combine.
Pour the batter into the prepared pan.
Bake for 30 minutes, until the the edges begin to pull away from the pan.
Remove from oven and place on a rack. Cool for 10 minutes.
Turn on the broiler in the oven.
Melt the butter in a saucepan.
Add the brown sugar, milk and coconut, stirring to combine.
Pour the topping over the warm cake, and place under the broiler for 2 to 3 minutes, or until the topping is golden brown and bubbling.
(Store the cake for up to 3 days on the counter or freeze for up to a month)