Lazy Daisy Coconut Flour Cake

This is a celebration staple for us. Its small size--9x9--means it gets eaten quickly and we don't have leftovers sitting around. The original recipe is from the Fannie Farmer cookbook. I've made it with 1-for-1 substituting GF flour, but it's absolutely delicious with coconut flour.
The key to any coconut flour baking is that no matter what the recipe is, you start with a ration of 1/2C coconut flour to 4 eggs, and usually 1/2C liquid. For a Lazy Daisy cake, the magic is that it heats the milk, which then reacts with the baking soda, resulting in a marvelously light, fluffy texture. If you are substituting coconut milk, then separate the milk and the cream. Do not mix them together. Save the cream, though--you'll need it!

Here's the basic recipe:

Coconut Flour Lazy Daisy Cake

350' oven, 9x9" cake pan

4 eggs
1t vanilla
1/2-1C sweetner*
1/2C coconut flour
1t baking soda
1/4t salt
1/2C milk**
1T ghee/coconut oil/raw butter


Mix eggs and vanilla until light and fluffy. Slowly add in sweetner until blended. Mix baking soda, flour and salt; add to eggs. Heat the milk and 1T oil until oil has melted completely. Now this is tricky for two reasons: with coconut oil's lower melting point, you'll want to heat it a little longer, but not until it's smoking or boiling. When you add it to the rest of the batter, it needs to be more than warm so it will react with the baking soda, but not so hot that it cooks the eggs (I'm not a very careful baker, and I've never had this happen, so it's not hard; just a caution). So mix in your hot milk, then pour the batter immediately into the cake pan and pop it immediately into the oven. If you don't, the baking soda will do its thing before it cooks, and you will lose all your light and fluffy! (Also never had this happen; don't set it down and chase after a kid or a cat or change your music or whatever and you'll be just fine.) Bake ~20 to 25 minutes, then if desired add the topping:

Topping

4-5T ghee/coconut oil/raw butter
3T sweetner*

Melt these together while the cake is cooking. After it is done, pour the topping over the cake, then put it in the broiler for just 1 or 2 minutes--really! Then pull it out and enjoy.

*Note on Sweetner: I have used honey or maple, but reduce to 1/2 C. If you're not being too much of a stickler, sucanat works wonderfully, as well.

**Note on Milk: If you're using coconut milk, separate and save the cream for the other recipe ingredients. Combine the milk for the cake with an extra tablespoon (T) of the cream to thicken it.